Mashed Potato Cakes

Upclose image of four mashed potato patties garnished with onion slices on a pale blue plate.

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These Mashed Potato Cakes are an easy way to use leftover mashed potatoes for a simple baked side dish. They're lightly golden on the outside and easy to serve with everyday meals.

Course Side Dish

Cuisine American

Keyword baked mashed potato cakes, garlic mashed potato cakes, Leftover mashed potatoes, Mashed Potato Cakes, mashed potato cakes from leftovers, mashed potato patties, mashed potato side dish, potato cakes in the oven

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 181kcal

Author Shelby Law Ruttan

Equipment

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.

Nutrition