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Crispy Leftover Mashed Potato Cakes Recipe with Tangy Sour Cream

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Transform leftover mashed potatoes into crispy, golden cakes with a tender inside, served with a tangy sour cream dip. This quick and easy recipe is perfect for using leftovers and makes a delicious comfort food.

Ingredients

Scale
  • 3 cups (600 grams) leftover mashed potatoes, plain or lightly seasoned
  • ⅓ cup (40 grams) all-purpose flour (or almond flour for gluten-free option)
  • 1 large egg, room temperature
  • 2 stalks green onions, finely chopped
  • ½ cup (60 grams) sharp cheddar cheese, shredded (optional)
  • 1 teaspoon salt (preferably kosher salt)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 2–3 tablespoons vegetable oil or clarified butter (for frying)
  • ½ cup (120 ml) sour cream (plain, full-fat, or Greek style) for serving
  • Fresh herbs (parsley or chives), chopped, for garnish (optional)

Instructions

  1. Place about 3 cups (600 grams) of leftover mashed potatoes in a large mixing bowl. If refrigerated and stiff, warm slightly in the microwave for 30 seconds to soften.
  2. Add 1 large egg and ⅓ cup (40 grams) all-purpose flour to the potatoes. Toss in 2 finely chopped green onions, ½ cup (60 grams) shredded sharp cheddar cheese (optional), ½ teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Mix gently until combined but slightly sticky.
  3. Scoop about ⅓ cup (80 grams) of the mixture and shape into round, flattened patties about ¾ inch (2 cm) thick. Place on a parchment-lined tray or plate. Add more flour if mixture is too loose.
  4. Heat 2–3 tablespoons of vegetable oil or clarified butter over medium heat in a non-stick or cast iron skillet until shimmering but not smoking.
  5. Add patties to the pan without overcrowding. Fry for 4–5 minutes on each side until golden brown and crispy. Adjust heat as needed to avoid burning or undercooking.
  6. Transfer cooked cakes to a paper towel-lined plate to drain excess oil. Keep warm in a low oven (about 200°F / 90°C) if cooking in batches.
  7. While frying, stir together ½ cup (120 ml) sour cream with a pinch of salt and a squeeze of fresh lemon juice for a tangy dip.
  8. Serve the crispy mashed potato cakes with a dollop of tangy sour cream and garnish with chopped fresh herbs like parsley or chives.

Notes

Use cold leftover mashed potatoes for best results. Chilling formed cakes for 15 minutes before frying helps them hold together. Avoid overcrowding the pan to ensure crispiness. Clarified butter adds a nutty flavor but vegetable oil works well. Baking at 400°F (200°C) for 20 minutes is a lighter alternative to frying.

Nutrition

Keywords: mashed potato cakes, leftover mashed potatoes, crispy potato cakes, sour cream dip, comfort food, easy recipe, quick dinner, vegetarian, gluten-free option

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