Leftover mashed potato cakes are a quick and delicious way to use up cold mashed potatoes. These crispy potato cakes are super easy to make with a handful of simple ingredients and fry to a golden crust while staying soft and fluffy inside. They are a huge hit with children and adults alike!
I’ve been making these since my kids were little, and they never last long. I suspect I may have given birth to gannets rather than children!
They’re perfect for busy weeknight dinners, lunchboxes, or even a sneaky snack straight from the pan (or the fridge if you’re my youngest!)
Add a pinch of herbs or some spice, and suddenly a humble leftover turns into something they’ll be asking for again and again.
How to Make Leftover Mashed Potato Cakes
Simply place your leftover potatoes into a bowl. Add a pinch of salt and pepper along with any herbs or spices you fancy, and a small amount of flour to help bind the mixture.
Shape into small cakes 1-2cm (½-1 inch) thick and fry in a little oil for about 3-4 minutes on each side, until golden and crisp.
If you don’t have any leftover mash, don’t worry. You can still make these potato cakes from fresh potatoes. Peel and boil about 400g (14oz) of potatoes until tender, mash with a splash of plant-based milk and a pinch of salt, then allow the mash to cool before shaping and frying as above.
For a full list of ingredients and step by step instructions there is a printable recipe card at the bottom of this post.
Flavourings and Serving Suggestions
Mashed potato cakes are delicious plain and simple with just a pinch of salt and a grind of pepper but there are almost endless flavouring possibilities which makes them a very adaptable side dish for warm, comforting family favourites.
Tip: Try these flavour variations to suit different meals, seasons, or family favourites.
- Add some chopped fresh rosemary for a great accompaniment to a Sunday Roast.
- Smoked paprika and a pinch of cayenne pepper make them a brilliant side for dipping into a spicy Vegan Chilli.
- Stir in some chopped thyme and a bit of mustard and serve them alongside a veggie-packed Leek and Mushroom Pie for a comforting family dinner.
The list of dishes I serve these potato cakes with is very long, here are just a few suggestions!
- They go brilliantly with a creamy and comforting vegan cauliflower cheese.
- Instead of mash with vegan sausage casserole or lentil bake.
They are also great with dips at the BBQ, for picnics or snacks. Try them with:
But, Best of All, For Children’s Tea!
I can’t help myself – my lot loved Mc Cain’s frozen smiley faces when they were little so I went one step further and made these!
Tips for Making Potato Shapes
These are easy to make with children and are a great introduction to cooking for themselves. These tips should help you to avoid any tears!
- Roll out on a lightly floured surface using a lightly floured rolling pin.
- Use cookie cutters dipped in a little flour to stop them from sticking.
- Don’t use cutters with complicated fiddly bits, go for basic shapes or you’ll lose a foot or a tail!
- Decorate using carrot pieces for beaks, olives or peas for eyes, pepper slices for mouths or anything else your children come up with!
FAQ – Leftover Mashed Potato Cakes
- Can I make these potato cakes with freshly mashed potatoes?
Yes! Simply peel and boil 400g of potatoes until tender, mash with a splash of milk, leave to cool, then follow the recipe steps. - Can I freeze the potato cakes?
Absolutely. Freeze uncooked cakes on a tray, then transfer to a bag. Fry from frozen when needed for a quick meal. - Can I bake them instead of frying?
Yes! Bake in a preheated oven at 200°C/400°F for 15–20 minutes, flipping halfway, until golden and crisp. - How do I stop the cakes from falling apart?
Cold mash works best. Add a small amount of flour to bind and shape gently. Fry over medium heat so they crisp without breaking.
Are these potato cakes kid-friendly?
Very much so! They’re crispy, soft, and flavourful, and a big hit with children and adults alike! You can even shape them into tempting child-friendly shapes using cookie cutters. Enjoy!
Easy Mashed Potato Cakes
Ingredients
- 400 g potatoes Maris Piper, Russet or any mashing potato. Or use leftover mashed potato from your fridge.
- 75 g plain flour
- 1 teaspoon butter Not needed if you have ready made mash.
- 2 spring onions
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 teaspoon salt or to taste
- freshly ground black pepper to taste
- 1 tablespoon sunflower oil for frying
Instructions
To Make Mashed Potato (skip if you have leftover mash ready to use)
- Peel the potatoes and chop them into big chunks.
- Put them into a pan filled with enough cold water to cover the potatoes.
- Drain and leave to steam for a minute or two. Return to the pan or a large bowl, add butter and mash with a potato masher or a fork.
- Leave to cool.
To Make Potato Cakes
- Add the flour to the mashed potato and stir to combine.
- Add the chopped fresh herbs, salt and pepper and mix in well.
- Lightly flour a work surface and rolling pin.
- Form the potato mixture into one large ball and turn onto the floured surface.
- Roll out to about 1cm/½ inch thick.
- Cut into circles or novelty shapes using lightly floured cookie cutters or the rim of a glass.
- Re-roll the leftover potato and cut out more shapes until all the potato is used.
- Heat the oil in a large non-stick frying pan and fry the potato cakes for about 2 minutes on each side until browned. You may need to do this in batches.
- Drain on kitchen roll or a clean tea towel to remove any excess oil.
Notes
Nutrition
So easy to make. Accompanying cold roast beef with pickles absolutely delicious
Made these and had with pork ,lettuce,cucumber and chutney..really enjoyed ..
Very easy to follow, and very tasty. Many thanks for sharing this recipe.
Can these be cooked in the oven to cut down the fat?
Yes! Bake them in a preheated oven at 200°C/400°F for 15–20 minutes, flipping halfway, until golden and crisp.