Pennsylvania Mashed Potato Cakes are a delightful dish, perfect for transforming your leftover mashed potatoes into something crispy and delicious. These potato cakes have a unique charm, combining a soft, creamy interior with a perfectly browned, crispy exterior. Often enjoyed as a side dish or a tasty snack, they can be served with your favorite toppings, making them a versatile addition to any meal. Whether you grew up eating these in Pennsylvania or are just discovering them now, you’re in for a treat!

What You’ll Need for Pennsylvania Mashed Potato Cakes

Gathering the right ingredients is key to making tasty potato cakes. Here’s what you’ll need to whip up this comforting dish:

Leftover mashed potatoes: 2 cups (480 ml)
Flour: ½ cup (60 g), plus more for dusting
Egg (optional): 1 large
Onion or cheese (optional): ½ cup chopped onion or grated cheese (like cheddar)
Oil or butter for frying: 2-3 tablespoons
Toppings: Sour cream or ketchup, for serving

Step-by-Step Pennsylvania Mashed Potato Cakes Recipe

Making mashed potato cakes is easy and fun! Follow these simple steps to get crispy, golden cakes perfect for any occasion.

Mix the Ingredients: In a large bowl, combine your leftover mashed potatoes with the flour. If you’re using an egg, add it to the mixture along with the chopped onion or grated cheese, if desired. Mix until well-combined.
Shape the Cakes: Take a handful of the potato mixture and form it into a patty or cake shape. Use a little extra flour to dust your hands to prevent sticking.
Heat the Skillet: In a heavy skillet, heat a splash of oil or a pat of butter over medium-high heat until it’s hot.
Fry the Cakes: Carefully place the formed potato cakes into the skillet. Fry them for about 3-4 minutes on each side, or until they are crispy and golden brown.
Drain: Once nicely browned, transfer the cakes to a plate lined with paper towels to absorb any excess oil.
Serve Warm: Top the potato cakes with a dollop of sour cream or a drizzle of ketchup before serving.

The Best Way to Serve It

Pennsylvania Mashed Potato Cakes are best enjoyed warm, right off the skillet! Place them on a serving platter, and consider layering them for a more appealing presentation. You can offer a variety of toppings on the side, like sour cream, ketchup, or even applesauce for a sweet twist. They pair wonderfully with a fresh green salad or roasted vegetables, making for a satisfying meal.

Expert Tips for Pennsylvania Mashed Potato Cakes

Here are a few extra tips to take your potato cakes to the next level:

Flavor Boost: Feel free to experiment with flavors! Add herbs like chives or parsley for freshness. Spices such as garlic powder or paprika can also add a nice kick.
Cheese Lovers: If you love cheese, consider mixing in some mozzarella for a gooey center when you bite into the cakes!
Baking Option: If you prefer a healthier option, shape the cakes and place them on a baking sheet. Lightly brush them with oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway through.

Pennsylvania Mashed Potato Cakes FAQs

Q: Can I freeze mashed potato cakes?
A: Yes! You can freeze the shaped, uncooked potato cakes in a single layer. Once frozen, transfer them to a freezer bag. Fry from frozen, but adjust the cooking time accordingly.

Q: Can I use fresh potatoes instead of leftovers?
A: Yes! You can make your own mashed potatoes from scratch. Just make sure to let them cool before mixing them into the cake batter.

Q: What should I serve with mashed potato cakes?
A: These crispy delights pair well with a variety of dishes! Try them with grilled chicken, a fresh salad, or even as a delicious side with your breakfast eggs.

Give these Pennsylvania Mashed Potato Cakes a try! They’re a fun and tasty way to use up leftovers and make your meal more exciting. Enjoy the crunch and flavor, and don’t forget to share your take on this beloved dish!

Pennsylvania Mashed Potato Cakes

Delightful cakes made from leftover mashed potatoes, offering a crispy exterior and creamy interior, perfect for a snack or side dish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 8

Total Time 18

Servings: 4 cakes

Course: Side Dish, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups leftover mashed potatoes Use cold, leftover mashed potatoes for best results.
½ cup flour Plus more for dusting.
1 large egg Optional; helps bind the mixture.
½ cup chopped onion or grated cheese Optional; use onion for flavor or cheese for a gooey center.
2-3 tablespoons oil or butter For frying; use enough to prevent sticking.
to taste sour cream or ketchup For serving.

Method

Preparation

In a large bowl, combine your leftover mashed potatoes with the flour. If you’re using an egg, add it to the mixture along with the chopped onion or grated cheese, if desired. Mix until well-combined.
Take a handful of the potato mixture and form it into a patty or cake shape. Use a little extra flour to dust your hands to prevent sticking.

Cooking

In a heavy skillet, heat a splash of oil or a pat of butter over medium-high heat until it’s hot.
Carefully place the formed potato cakes into the skillet. Fry them for about 3-4 minutes on each side, or until they are crispy and golden brown.
Once nicely browned, transfer the cakes to a plate lined with paper towels to absorb any excess oil.
Top the potato cakes with a dollop of sour cream or a drizzle of ketchup before serving.

Notes

For added flavor, consider mixing in herbs like chives or spices like garlic powder. For a healthier option, bake the cakes at 400°F (200°C) for about 20 minutes instead of frying.