Mashed Potato Cakes are super easy to make and are always a huge hit with children.

This batch is flavoured with spring onions, parsley and chives and they taste great on their own or as a side with your favourites. 

Jump to Recipe

Fried mashed potato cakes in a long serving dish with salad and a BBQ sauce dip.


Making Leftover Mashed Potato Cakes

Potato cakes are a fabulous way to use up leftover mashed potato but that is just not a thing in my house!

No matter how much mash I make, it all gets scoffed. So I make mashed potato cakes just because I want to! 

If you are lucky enough to have leftovers and want to make a quick supper without starting from scratch, you will need to weigh them and then add just under a quarter of their weight in flour. The flour helps to bind the potato together and hold it in shape while you fry or bake your potato cakes. 

How To Make Potato Cakes From Scratch

Ok, so say that you are just like me and all your good intentions are scuppered by the gannets you live with. You have no leftover mashed potato ready to go in your fridge and you have to make potato cakes from scratch – simple! (Yes, I know most of my readers know how to make mashed potato, but I have many student followers who don’t, this bit is for them!)

To Make Mashed Potatoes for Potato Cakes

You will need:

  • Potatoes – if you look at the bag it will usually say what each type of potato is good for, look for a good mashing potato! Generally speaking a ‘floury’ potato variety or a ‘creamy’ potato are reliable choices. Maris Piper or Desiree are a good bet here in the UK. If you are in the US you could try a Russet and if you are in Australia I am reliably told by my friend Ruth at DorkyMum that Dutch Cream are an excellent choice. 
  • A teeny bit of butter. Mashed potato for your bangers and mash can be as buttery and creamy as you like but you don’t need loads of butter for cakes. This makes them a much healthier option – especially if you dry fry or bake them!

Peel the potatoes and chop them into big chunks.

Put them into a pan filled with enough cold water to cover the potatoes.

Bring the water to a boil on high heat, reduce to low, and simmer for 15 – 20 minutes until fork tender. 

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 and then follow the rest of the recipe for mashed potato cakes.

Mashed Potato cakes with chives and spring onions.

What To Eat With Potato Cakes

If I leave cooked potato cakes unattended, my youngest will eat them just as they are whether they are hot or cold. If I put them in the fridge for later there is no guarantee that they will still be there! However, if I manage to hang on to them for long enough they are great for: 


  • With a vegan full English of sausages, fried tomatoes and mushrooms.
  • Topped with tofu scramble.
  • With baked beans.


Potato cakes on a plate with vegan sausages, BBQ Sauce and salad.


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!

Potato cakes in novelty shapes.

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! 

Owl shaped potato cake with peas for eyes.

Storing and Freezing

Mashed potato cakes will keep well in the fridge for up to three days.

They can be frozen in a suitable airtight container for up to three months

Reheat in the frying pan or on a baking tray in the oven at 180C/350F for 15 minutes until piping hot. They can be cooked from frozen. 

Fried mashed potato cakes in a long serving dish with salad and a BBQ sauce dip.

Easy Mashed Potato Cakes

Super easy potato cakes flavoured with spring onions, parsley and chives. Make them using leftover mashed potato or from scratch!
Print Pin Rate
Course: Side Dish
Cuisine: English
Diet: Vegan
Keyword: mashed potato, potato cakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 10
Calories: 44kcal


  • 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


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.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Do read my post for additional tips and tricks to ensure success!


Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 237mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
Like this recipe?Follow @ThinlySpread or tag #thinlyspread!

If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

Follow me on Pinterest, Facebook,Twitter and Instagram where I share recipe ideas, links to vegan events and articles and where I natter on about my favourite subject – vegan food

Pin It on Pinterest