Mashed Potato Cakes are a simple, oven-baked way to turn leftover mashed potatoes into a comforting side dish with a lightly crispy edge. They come together quickly and make good use of what's already in the fridge.
This is the kind of recipe I lean on after a holiday meal or Sunday dinner, when there's a bowl of leftover mashed potatoes waiting to be used. It's practical, familiar food that still feels special on the plate.
Jump to:
- Why You'll Love this Mashed Potato Cakes Recipe
- Key Ingredients for Baked Mashed Potato Cakes
- Ingredient Substitutions
- Variations on Mashed Potato Cakes with Garlic
- Tips for Baked Potato Cakes
- How to Store and Reheat
- Serving Suggestions for Mashed Potato Cakes
- More Potato Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love this Mashed Potato Cakes Recipe
Easy prep: these come together with pantry basics and leftover mashed potatoes you already have on hand.
Oven baked: no standing at the stove, these baked mashed potato cakes cook evenly and clean up is simple.
Great use: a smart way to turn leftover mashed potatoes into a fresh side dish everyone enjoys.
Key Ingredients for Baked Mashed Potato Cakes
See the recipe card below for a full list of ingredients and instructions.
- Mashed potatoes: the base of the recipe, using freshly made or leftover mashed potatoes.
- Garlic cloves: slowly cooked to mellow the flavor and blend smoothly into the potatoes.
- Yellow onion: adds a gentle sweetness once softened in oil.
- Cream or milk: helps loosen thick potatoes just enough for scooping.
- Egg: binds the mixture so the potato cakes hold their shape while baking.
Ingredient Substitutions
- Use shallots in place of yellow onion for a softer flavor.
- Swap half and half for cream or milk.
- Replace the egg with one tablespoon mayonnaise for a similar binding effect.
Variations on Mashed Potato Cakes with Garlic
- Stir in grated Parmesan cheese for a savory finish.
- Add chopped fresh chives or parsley to the potato mixutre.
- Sprinkle paprika or smoked paprika over the tops before baking.
Tips for Baked Potato Cakes
- Keep the potato mixture thick, similar to cookie dough, so the cakes don't spread.
- Use a wet fork when flattening the scoops to prevent sticking.
- Lightly grease the baking sheet to help the bottoms brown evenly.
How to Store and Reheat
Store leftover mashed potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F for 8-10 minutes until warmed through and lightly crisp again.
Serving Suggestions for Mashed Potato Cakes
Serve alongside Dill Pickle Meatloaf for a comforting dinner. They also pair well with Baked Haddock or alongside Air Fryer Pork Chops when you want something hearty. A simple vegetable like Air Fryer Frozen Green Beans rounds out the plate nicely.
More Potato Recipes You'll Love
If you love potatoes, you will want to try my Loaded Potato Soup, Homemade Scalloped Potatoes, Potato Kielbasa Skillet, and Air Fryer Hasselback Potatoes.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Mashed Potato Cakes
Equipment
- 1-inch cookie scoop
- Fork
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 6 cloves garlic cloves
- ¼ cup yellow onion sliced
- 2 tablespoons oil , for frying
- 3 cups mashed potatoes freshly boiled or leftover
- 2 - 3 tablespoons heavy cream
- salt and fresh ground pepper , to taste
- 1 small egg , well beaten
Instructions
- Preheat oven to 425ºF.
- In a small fry pan, over medium-low heat, heat oil until hot. Add garlic cloves and onion slices. Cook slowly until tender, 5 to 7 minutes. Remove from heat; set aside.
- In a large bowl, mix together the mashed potatoes and the sauteed garlic and onions until combined, stirring well.
- Add cream if the potato mixture is thick, one tablespoon at a time. But not so much as to make it loose. Think cookie dough consistency. Season with salt and pepper to taste. Finally, stir in beaten egg.
- Using a 1-inch cookie dough scoop, scoop out potato mixture onto a well-greased cookie sheet. Use a wet fork to press potato balls flat to ¼-inch thickness. Add a sliver of cooked onion to top the potato patty.
- Bake until lightly golden, 10 to 15 minutes.
buy dsi r4 says
This is exactly what I wanted. I really liked it a lot. I am soon gonna try it at home.
Leslie says
Oh wow..these look amazingly simple and delicious
Katy ~ says
I LUV potatoes. I could eat them 3x a day, I think, so a new potato recipe is always greeted with enthusiasm. This one looks deeeee-lish! Appreciate that it's baked!
Jill@SimpleDailyRecipes.com says
Thank you, ladies! These little treats are hard to stop eating, so make sure you bake enough.
They hold up well the next day, too.
I've slowly warmed them back up in the oven set to 300º for 7 to 10 minutes, and they turned out fine. Just in case you're the cook-ahead type.
Thank you, again, Shelby for sharing the recipe. oxoxo
Coleen's Recipes says
I am ALWAYS searching for side dishes and this looks excellent!!! I just love the romantic photo of you & hubby (in the above banner).
Pam says
We used to make these growing up with leftover mashed potatoes - yours look so delicious.
Barbara Bakes says
How fun to have a guest post! These look so easy and delicious!
Amanda says
Wow those look great! I love any kind of potato 🙂
Katie says
mmmm, these sound great! I am such a potato head.
teresa says
these are so fun, my whole family would love them!
Robin Sue says
I love this idea, such a great way to use up leftover mashed potatoes!
noble pig says
These are beyond adorable!!
Fallon says
I love these! Be great for a party. Everyone loves potatoes!
Mags says
What a great healthier version of potato patties. I love it!
Andrew's Mom says
Those look great!
Patsyk says
I love Jill's site! What a great recipe for her to share today... looks so yummy!
Jessie says
they kind of remind me of latkes but these are so much more healthier since they are baked. so tasty too
Bellini Valli says
These are sumple and delicious. I love the uncomplicated:D