Mashed Potato Cakes

These flavor packed cheesy Cheddar, and Parmesan potatoes are made easy utilizing leftover mashed potatoes and a standard muffin pan.

Course side dish potatoes

Cuisine Southern

Keyword how to make mashed potato cakes, how to make potato cakes from leftover mashed potatoes, leftover mashed potato cakes, potato cakes, potatoes, recipes using mashed potatoes

Prep Time 10

Cook Time 25

Servings cakes

Calories 112kcal

Author Beth Pierce

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 green onions or chives

Instructions

Preheat the oven to 375 degrees
Spray the 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 a knife carefully remove them from the pan. Garnish with sour cream and sliced green onions or chives.

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. If your mashed potatoes are a little too thin add 1-3 tablespoons all purpose flour till you reach a thicker consistency.
You can substitute cheeses with pepper jack and Monterey Jack or Swiss and Provolone for a change of pace.
If you like it spicy add a few pinches of crushed red pepper or cayenne pepper.
To add more protein top with chopped crispy cooked bacon.
Turn on the broiler for 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.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven in a muffin tin or in the microwave.

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