These easy Mashed Potato Cakes are made by combining leftover mashed potato cakes, eggs, cheddar, Parmesan. sour cream and a handful of spices that you probably already have on hand. They are perfect for holiday parties, potlucks, neighborhood shindigs or just because you have leftover mashed potatoes. I love to serve them with Oven Baked Beef Brisket and Dry Rub Grilled Pork Tenderloin.
These are little bundles of absolute joy. They are easy, delectable and just perfect with a steak, chicken or juicy cheeseburger! You can use leftover mashed potatoes or you can cook some fresh ones. If you are using fresh ones go ahead and add the things that you normally do like milk and butter. I just love them topped with a little bit of sour cream and some thin sliced scallions.
How do you make Mashed Potato Cakes?
I thought you would never ask! It really is incredibly easy. First and foremost grease the cupcake pan really well. Now combine your mashed potatoes, eggs, cheddar cheese, Parmesan cheese, sour cream, garlic powder, basil and oregano. Now divide evenly in the cupcake pan.
Bake for 25 minutes turning on the broiler for the last 1-2 minutes. Make sure you stay close by as I have always found broilers to be unpredictable. Top with a dollop of sour cream and thinly sliced scallions. For best results serve promptly.
Helpful tips for making Mashed Potato Cakes
- Grease the cupcake pan really well so your scrumptious cakes don’t stick.
- You can use leftover or fresh mashed potatoes. If using fresh mashed potatoes add the milk and butter that you normally do however they should be a little stiff. Let them cool in the refrigerator for at least 1 hour.
- You can substitute cheeses with pepper jack and Monterey Jack or Swiss and Provolone for a change of pace.
- Add spice with a little bit of kick like a few pinches of crushed red pepper or cayenne pepper.
- Turn on the broiler the last 1-2 minutes of cooking to lightly brown the tops of the cakes but stay close by as I have always found broilers unpredictable.
- These potatoes are best served promptly while the edges are slightly crispy.
More potato recipes you will love!
- Honey Mustard Potato Salad
- Parmesan Roasted Potatoes and Brussels Sprouts
- Roasted Rosemary Potatoes
- Cilantro Lime Roasted Potatoes
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This post was originally published September 30, 2015 and was republished February 13, 2020 with new content.
PrintMashed Potato Cakes
These cheesy Cheddar and Parmesan potatoes are made easy utilizing leftover mashed potatoes and a standard muffin pan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 cakes 1x
- Category: side dish potatoes
- Method: bake
- Cuisine: Southern
Ingredients
- 2 cups mashed potatoes
- 3 large eggs, beaten
- 1 cup grated cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 tablespoons sour cream plus more for garnish
- Salt and freshly ground pepper
- Sliced scallions
Instructions
- Preheat oven to 375 degrees
- Spray cupcake pan well with nonstick spray.
- Combine potatoes,eggs, cheddar cheese, Parmesan, garlic powder, basil, oregano, 2 tablespoons sour cream and salt and pepper to taste.
- Divide evenly in the cupcake pan. Bake for 25 minutes turning the oven to broil for the last two minutes to turn them golden brown.
- Let cool for 10 minutes. Using knife carefully remove from pan. Garnish with sour cream and scallions.
Notes
- Grease the cupcake pan really well so your scrumptious cakes don’t stick.
- You can use leftover or fresh mashed potatoes. If using fresh mashed potatoes add the milk and butter that you normally do however they should be a little stiff. Let them cool in the refrigerator for at least 1 hour.
- You can substitute cheeses with pepper jack and Monterey Jack or Swiss and Provolone for a change of pace.
- Add spice with a little bit of kick like a few pinches of crushed red pepper or cayenne pepper.
- Turn on the broiler the last 1-2 minutes of cooking to lightly brown the tops of the cakes but stay close by as I have always found broilers unpredictable.
- These potatoes are best served promptly while the edges are slightly crispy.
Keywords: potatoes, recipes using mashed potatoes, potato cakes, leftover mashed potato cakes, how to make mashed potato cakes, how to make potato cakes from leftover mashed potatoes
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One of the ingredients is “3 large eggs beaten” when and where you used them?
Thanks
My apologies. I have had a toothache. They are mixed in with the potatoes,cheddar cheese, Parmesan etc. Thanks for bringing my attentions to this!!
Thanks..
My pleasure and again thanks
Can these be frozen before baking?
You know I don’t think so because they need to be put in the cupcake pan that is sprayed with nonstick cooking spray. Freezing the whole pan would be difficult and making sure the nonstick spray holds would be equally as difficult. I can’t advise it. Sorry!
Thanks
Why not make then freeze????
I have never tried it with this recipe. We are such hogs around here. I don’t know how this recipe would hold up to freezing. Sometimes potatoes dry out and they lose that wonderful crispy side and just end up soggy. However when I make them again I will throw a couple in the freezer and see how it goes. Let me know if you try it first.
Can muffin liners be used instead of spraying with non-stick oil?
I don’t think that for this particular recipe you should use muffin liners. The potato baking in the pan directly creates a bit of a crispy exterior! Happy cooking!
Just a question – how many does this make? I assumed you would use a regular sized muffin/cupcake tin and this recipe made “7” for me – they’re in the oven now and smell great! I just want to ensure this cooking instruction is for regular sized tins, not “mini muffin tins”.
It makes six for me. Use a regular size muffin pan. I usually make small quantity recipes because we are a little heavy around here. 🙂
I did not see how many this recipe makes. Can you give me an estimate?
It makes 6 potato cakes so you might want to double it. We have a small family and little fat on our hips that needs to go 🙂
I made these double batched them added some cooked chopped bacon in the batter , my husband loves thes and they freeze nice after cooking he takes them to work for lunch . They reheat nicely
Hey thanks for the heads up. You know I rarely freeze food. A lot of folks do though. Several of my readers have been asking if they can freeze these. I will be happy to report that they can!! 🙂
We used the mini muffin tins and filled them to the top and we came out with 21 minis…?
Thanks so much! I will post that in the recipe as soon as I have a spare moment! Good to know for appetizers! 🙂
These are perfect for serving guests and look a lot neater than the patties we make.
Glad that you like them. Thanks for stopping by. You can also mash the potatoes way ahead of time!!
Do you think I could use instant potatoes if I’m in a rush?
Sorry not sure. I think so but I can’t promise.
I love the sound of these!! Trying them this weekend with pork chops 🙂
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Thanks so much Olivia! Enjoy!
YUM! These look SO delicious! Can’t wait to try this recipe!
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I LOVE this idea, totally making these asap!
These were a huge hit! Everyone at mt house love it!
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These Mashed Potato Cakes are just so adorable!!
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These look the the perfectly sized snack!! My kids will enjoy making these with me while they are out on break!
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The muffin tin is genius! Delicious and so easy.
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Such a great way to use up leftovers! I love not having to waste anything.
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These have become our new favorite side dish! LOVE the way the edges crisp up!
These look like so much fun! I cant wait to make them!!
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These Mashed Potato Cakes are would disappear in our house!
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This will quickly become a favorite at my house! It looks really good!
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It has been so long since I have had one of these. I could really go for one right about now!
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I’m making these tonight with a ranch chicken wraps. I am out of basil so I used italian seasoning. And I add a little bit Tony’s cajun seasoning for a kick.
Sounds delicious! I hope you enjoyed them!!