Description

These crispy, golden-brown Oven Baked Mashed Potato Cakes are the perfect way to use up leftover mashed potatoes. They’re soft and creamy on the inside with a crunchy exterior. Perfect as a side dish, appetizer, or even a quick snack!

Ingredients

Units Scale

2 cups mashed potatoes (preferably cold leftovers)
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions
1 large egg, beaten
1/4 cup all-purpose flour (plus extra for dusting)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Olive oil spray (for greasing)

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Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly spray it with olive oil.
In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, green onions, beaten egg, flour, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Using your hands, form the mixture into small patties, about 1/2 inch thick. Dust lightly with flour if the mixture is too sticky.
Place the potato cakes on the prepared baking sheet and lightly spray the tops with olive oil.
Bake for 20–25 minutes, flipping halfway through, until golden brown and crispy on both sides.
Let them cool slightly before serving. Enjoy warm with your favorite dipping sauce!

Notes

For extra crispiness, broil for an additional 2–3 minutes at the end of baking.
You can add chopped cooked bacon for a smoky flavor.
Swap cheddar with mozzarella or pepper jack for a different taste.