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Pioneer Woman Mashed Potato Cakes

Pioneer Woman Mashed Potato Cakes - recipe card
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These crispy-on-the-outside, fluffy-on-the-inside mashed potato cakes are the ultimate way to repurpose leftover mashed potatoes. Golden brown and buttery, they’re seasoned with sharp cheddar and fresh chives, making them a comforting side dish or snack that everyone will love.

Ingredients

Scale
  • 3 cups cold, leftover mashed potatoes (preferably thick, not too loose)
  • 1/2 cup all-purpose flour, plus more for dusting
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 tablespoons fresh chives, finely chopped
  • 1 large egg, lightly beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup vegetable oil, for frying

Instructions

  1. In a large bowl, combine the cold mashed potatoes, flour, shredded cheddar, chives, beaten egg, kosher salt, and black pepper. Use a spatula or your hands to mix until everything is evenly incorporated and a thick, slightly sticky batter forms. If the mixture feels too wet to hold together, add an extra tablespoon of flour at a time until it comes together.
  2. Place a generous amount of flour (about 1/4 cup) on a plate. Using a 1/2-cup measuring cup or an ice cream scoop, portion out the potato mixture and drop it onto the floured plate. Dust the tops with a little more flour and gently shape into round, flat cakes about 1/2-inch thick and 3-4 inches across. Make sure the cakes are evenly coated in flour, which helps create a crispy crust and prevents sticking.
  3. Heat the vegetable oil in a large nonstick or cast-iron skillet over medium heat. The oil should shimmer and you should feel a gentle warmth when you hold your hand a few inches above the pan. To test readiness, drop a tiny bit of potato into the oil; it should sizzle gently and bubble immediately, but not splatter aggressively.
  4. Carefully place 2-3 potato cakes into the hot oil, leaving space between them so they don’t stick together and the temperature stays even. Fry for 3-4 minutes per side, or until the bottom is deep golden brown and crisp. Use a thin spatula to gently lift and peek underneath; if it’s not deeply browned yet, let it cook another minute.
  5. When the first side is perfectly golden, flip the cakes using a thin, wide spatula. Cook the second side for an additional 3-4 minutes, until lightly browned and heated through. The cakes should feel firm and crispy on the outside, but still soft and fluffy inside. Avoid flipping too often, as this can cause the cakes to fall apart.
  6. Transfer the cooked potato cakes to a wire rack or a paper-towel-lined plate to drain off any excess oil. Sprinkle with a little flaky salt immediately while they’re still hot, if desired. Repeat the frying process with the remaining batter, adding more oil to the skillet if needed and adjusting the heat to maintain a steady sizzle.
  7. Serve the mashed potato cakes warm, topped with a dollop of sour cream, Greek yogurt, or applesauce. Garnish with extra chives if you like. These are best enjoyed fresh out of the pan, when the crust is at its crispiest.

Notes

Store any leftover potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated 350°F / 175°C oven for 10 minutes, or until hot and crispy. For longer storage, wrap cooled cakes individually in plastic wrap and place in a freezer-safe bag; freeze for up to 2 months. Reheat frozen cakes directly in a 375°F / 190°C oven for 20 minutes. If the potato mixture seems too wet, add additional flour; if too dry, add a splash of milk or extra egg.

Nutrition

Keywords: mashed potato cakes, potato cakes, leftover mashed potatoes, crispy potato patties, cheddar potato cakes, chive potato cakes, easy side dish, comfort food, pan-fried potato cakes, Pioneer Woman recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-mashed-potato-cakes-recipe/