Oven Baked Mashed Potato Cakes

Short Description

Oven Baked Mashed Potato Cakes are a delicious and crispy way to repurpose leftover mashed potatoes. These golden, savory cakes are easy to make, packed with flavor, and perfect as a snack, side dish, or even a light meal.

Why You’ll Love This Recipe

• Great way to use leftover mashed potatoes
• Crispy on the outside, soft and creamy inside
• Easy to prepare with simple ingredients
• Perfect for snacks, sides, or light lunches
• Healthier alternative to fried potato cakes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mashed potatoes
• Eggs
• All-purpose flour
• Shredded cheese (cheddar works well)
• Chopped green onions
• Salt
• Black pepper
• Garlic powder (optional)
• Olive oil or cooking spray

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine mashed potatoes, eggs, flour, shredded cheese, green onions, salt, pepper, and garlic powder if using.
3. Mix until well combined and the mixture holds together.
4. Scoop portions of the mixture and form into patties.
5. Place the patties on the prepared baking sheet and lightly brush with olive oil or spray with cooking spray.
6. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy on both sides.
7. Let cool slightly before serving.

Servings and Timing

• Servings: Makes about 8-10 potato cakes
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Variations

• Add cooked bacon bits for a smoky flavor.
• Use different cheeses like mozzarella or parmesan for variety.
• Mix in chopped herbs such as parsley or dill for added freshness.
• For a spicier kick, add diced jalapeños or a pinch of chili flakes.
• Make them gluten-free by using almond flour or a gluten-free flour blend.

Storage/Reheating

• Storage: Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. You can also reheat them in a skillet over medium heat for a few minutes on each side.

FAQs

How do I prevent the potato cakes from falling apart?

Make sure the mixture is well combined and not too wet. Adding more flour can help bind the ingredients.

Can I use instant mashed potatoes?

Yes, but the texture may differ slightly. Real mashed potatoes provide better consistency.

Are these potato cakes freezer-friendly?

Yes, you can freeze them after baking. Let them cool completely, then freeze on a baking sheet before transferring to a freezer bag.

Can I make them vegan?

Yes, substitute the eggs with flax eggs and use dairy-free cheese.

What dipping sauces go well with potato cakes?

Sour cream, ranch dressing, or a spicy aioli pair wonderfully.

Can I add vegetables to the mixture?

Yes, finely grated carrots, zucchini (squeezed dry), or peas work well.

How do I make the cakes crispier?

Ensure they are brushed with oil before baking and bake until golden brown.

Can I fry these instead of baking?

Yes, pan-fry them in a little oil over medium heat until crispy on both sides.

What type of potatoes work best?

Starchy potatoes like Russets yield the best texture.

Can I prepare the mixture ahead of time?

Yes, prepare the mixture and refrigerate for up to 24 hours before baking.

Conclusion

Oven Baked Mashed Potato Cakes are a versatile, delicious, and easy dish that transforms simple mashed potatoes into a crispy, flavorful treat. Perfect for any occasion, they are sure to become a family favorite!

Print