In the mashed potato mood? Also, try these mashed potatoes with cream cheese and garlic parmesan mashed potatoes! They’re the perfect side to accompany any Sunday roast or the day after a special occasion meal when you have some leftover mashers. This is a fantastic way to not let any of those potatoes go to waste.
Mashed potatoes: You can use leftover mashers or make them fresh, but make sure they’re cold before incorporating them into the recipe. They’re thick and good for shaping when cold instead of warm. Cheddar cheese: Grating the cheddar cheese from a block of cheese will produce the best results, however, if you’re short on time or only have pre-shredded cheese in your fridge, you can also use that. The reason for this is because cheese that comes already shredded has other ingredients in it that prevents it from melting properly and can interfere with the taste of the potato cakes. Eggs: Use 2 eggs to help bind all the ingredients together to make your dough. Flour: You’ll need a ½ cup of flour plus more for breading the potato cakes. The amount you need will depend on how runny or loose your mashed potatoes are to begin with. Oil: Use a neutral flavored oil like corn oil, canola oil, avocado oil, or grape seed oil. This is what you’ll use to fry the mashed potato cakes. Garnishes: Sliced green onion adds some freshness and sour cream for dunking is the perfect tangy sidekick!
Dough consistency: The amount of flour you’ll need to keep the cakes holding their shape in the pan will depend on how much milk and butter you used in your mashed potatoes. If you have dough that’s on the loose side, you’ll need more flour to help it bind together and not fall apart while cooking. Be mindful of the amount of oil you use: The amount of oil you will need is dependent on the type of pan you’ll be using. A cast iron pan will need more oil than a non-stick frying pan. This will impact how they brown and crisp up. Get the oil hot: Getting the oil in the pan hot enough will help make sure the mashed potato cakes don’t taste too greasy. Give them space: Avoid overcrowding the pan when you put the potato cakes in. This will help them get nice and crispy. If they’re too close together they will steam instead of fry.
Cheese: You can incorporate other cheeses if you prefer, like mozzarella cheese, parmesan cheese, or feta. Meat: Try adding some chopped ham or crumbled bacon, pepperoni, tuna, or even some finely chopped leftover turkey is good! Veggies: Adding sliced peppers, spinach, or sweet potato is also a welcome flavor change-up and adds lots of nutrients, too. Combinations: If you add mozzarella and pepperoni you will get a pizza-style potato cake. Try using feta, peppers, and spinach to get a Greek-style mashed potato patty. If you use chopped ham or turkey and dunk them in leftover gravy this will taste like Thanksgiving dinner. Yum!
Turkey Soup Brussels Sprouts Pizza with Blue Cheese Thanksgiving Leftover Eggs Benedict Leftover Turkey Pizza
Pea Soup Grilled Mustard Chicken Shaved Brussels Sprouts Salad Steak Salad with creamy balsamic vinaigrette Bourbon Steak Lemon Pepper Fish Autumn Quinoa Salad
And for dessert:
Apple Crisp Cranberry Coffee Cake
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