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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.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
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
  1. 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.
  2. 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
  1. In a heavy skillet, heat a splash of oil or a pat of butter over medium-high heat until it’s hot.
  2. 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.
  3. Once nicely browned, transfer the cakes to a plate lined with paper towels to absorb any excess oil.
  4. 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.