Easy Fried Mashed Potato Patties: A Crispy Little Miracle
There’s something magical about leftovers—especially when they transform into something even better than the original. Take mashed potatoes, for example. As much as I adore a creamy, buttery mound of them fresh from the pot, I’ll admit I sometimes make extra just so I can fry them up the next day. These golden, crispy-edged patties are the ultimate comfort food encore—crunchy on the outside, fluffy within, and just begging to be dipped in something tangy. Whether you’re rescuing last night’s side dish or whipping up a batch from scratch (no judgment here), these patties are pure joy on a plate.
Ingredients You’ll Need:
- 2 cups cold mashed potatoes – Day-old works best! If they’re too soft, add a sprinkle of flour to firm them up.
- 1 egg, lightly beaten – Our trusty binder to hold everything together.
- ¼ cup grated Parmesan or cheddar cheese – For a little salty depth (optional, but highly recommended).
- 2 tablespoons finely chopped chives or green onions – A pop of freshness to balance the richness.
- ½ teaspoon garlic powder – Because everything’s better with garlic.
- ¼ teaspoon black pepper – Freshly cracked, if you’re feeling fancy.
- ½ cup breadcrumbs or panko – For that irresistible golden crust.
- 2 tablespoons butter + 1 tablespoon olive oil – The dynamic duo for frying—butter for flavor, oil to prevent burning.
- Pinch of salt – Taste your mashed potatoes first; they might already be seasoned enough!
Let’s Make Those Patties:
Step 1: In a large bowl, gently mix the cold mashed potatoes, egg, cheese, chives, garlic powder, and pepper. If the mixture feels too wet (this depends on your potatoes!), sprinkle in a tablespoon of flour or breadcrumbs until it holds together when pressed.
Step 2: Shape the mixture into small patties, about ½-inch thick. I like using a ¼-cup measure for even sizing—just scoop, press lightly into a disk, and place on a parchment-lined tray. Pro tip: Wet your hands slightly to prevent sticking!
Step 3: Spread the breadcrumbs on a shallow plate and lightly coat each patty, pressing gently so they adhere. Don’t worry about perfection—rustic edges mean extra crispiness!
Step 4: Heat the butter and oil in a skillet over medium heat until shimmering. Carefully add the patties (don’t crowd the pan!) and cook for 3-4 minutes per side, until deeply golden and crisp. Resist the urge to flip too soon—let that crust form!
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Pro Tips, Variations, and Substitutions
Making fried mashed potato patties is wonderfully forgiving, but a few tricks can take them from good to great:
- Extra Crispy: For an ultra-crunchy exterior, add a tablespoon of cornstarch to the mashed potatoes before shaping.
- Cheesy Twist: Fold in ½ cup shredded cheddar, Parmesan, or crumbled feta for a melty surprise.
- Herb It Up: Fresh chives, dill, or rosemary add a bright, fresh flavor.
- Gluten-Free: Swap breadcrumbs for almond flour or gluten-free panko.
- Leftover Magic: Stir in finely chopped leftover roasted veggies or bacon bits for extra texture.
What to Serve With Fried Mashed Potato Patties
These golden patties are versatile enough for any meal! Try them with:
- A dollop of sour cream and chives for a classic touch
- Fried eggs and avocado for a hearty breakfast
- Roasted chicken or meatloaf for comfort food perfection
- A simple green salad to balance the richness
- Applesauce or cranberry sauce for a sweet-savory contrast
Storage and Reheating Tips
Leftovers? Lucky you! Here’s how to keep them tasting fresh:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Layer patties between parchment paper and freeze for up to 2 months.
- Reheating: For maximum crispiness, reheat in a skillet over medium heat with a touch of oil. The microwave works in a pinch but will soften the crust.
Frequently Asked Questions
Can I use instant mashed potatoes?
Yes! Just make sure they’re thick (reduce water slightly) so the patties hold their shape.
Why do my patties fall apart?
If the mixture is too wet, add more breadcrumbs or an extra egg. Chilling the patties before frying also helps.
Can I bake these instead of frying?
Absolutely! Brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
What’s the best oil for frying?
Neutral oils like canola, vegetable, or avocado oil work best for high heat and clean flavor.
Final Thoughts
There’s something deeply comforting about transforming humble leftovers into something crispy, golden, and utterly irresistible. Whether you’re serving these patties as a side dish, snack, or the star of the plate, they’re bound to bring smiles (and maybe a few recipe requests). So next time you spot that bowl of mashed potatoes in the fridge, know that a delicious second act is just a skillet away. Happy cooking!
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Fried Mashed Potato Patties
Description
Crispy on the outside and creamy on the inside, these fried mashed potato patties are a delicious way to use up leftover mashed potatoes.
Ingredients
For the Crust:
- 2 cups leftover mashed potatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped green onions
- 1 large egg, beaten
- 1/2 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil for frying
Instructions
1. Prepare the Crust:
- In a large bowl, mix mashed potatoes, cheddar cheese, green onions, egg, breadcrumbs, garlic powder, salt, and pepper until well combined.
- Form the mixture into small patties, about 1/2-inch thick.
- Heat vegetable oil in a skillet over medium heat.
- Carefully place the patties in the skillet and cook for 3-4 minutes on each side, until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with your favorite dipping sauce.
Notes
You can customize the seasonings to taste.
