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If you're someone who likes mashed potatoes (which is everybody), then you'll love fried potato cakes, made from mashed potatoes, of course.
To make the batter, simply take some cold mashed potatoes, mix them with flour, egg, cheese and some assorted seasonings. Then, press the mixture into patties and fry until golden brown to make fluffy, delicious fried potato cakes.
Fried potato cakes are a fun, addictive appetizer, and you can customize the flavors to your liking. The most important thing in making them is that the potatoes are cold first. You can even let them sit overnight before making potato cakes. From there, it's as simple as mix, scoop, press, fry and eat.
Using up Leftover Mashed Potatoes
If you don't have any mashed potatoes on hand, you can certainly make some for these cakes. The best way to make these mashed potato cakes is to use up leftover mashed potatoes, however.
We all know that around the holidays, especially after Thanksgiving, we all have way too many mashed potatoes laying around. So, do something fun with them like make potato cakes. And if you have still more leftovers, check out this awesome recipe for Horseradish Mashed Potatoes.
About These Garlic Parmesan Potato Cakes
In this recipe, the flavorings of choice are grated parmesan, garlic powder, green onions and fresh dill. To pair with the crispy fried potato cakes, there's a tangy sour cream sauce with dill and lemon.
The zip of the sour cream and freshness of the dill provides a bright contrast to pair with the rich, cheesy mashed potato cakes. It's almost like crispy parmesan and potatoes meet upscale ranch dressing.
The flavors are just refined enough to impress, yet more than familiar enough to be approachable. Plus, it's a simple, easy and affordable recipe that puts leftovers to great use. Speaking of leftovers, if you have any leftover cheese, try out this easy recipe for cheese cupcakes. Enjoy!
Garlic Parmesan Mashed Potato Cakes with Dill Sour Cream
These cheesy fried potato cakes are a delicious solution to use up leftover mashed potatoes.
Ingredients
For the Garlic-Parmesan Mashed Potato Cakes:
- 2 cups tightly packed mashed potatoes (cold)
- 2 eggs
- 1 tablespoon black pepper
- 2 teaspoons garlic powder
- 1 cup all-purpose flour
- 1 cup grated parmesan (cheddar or other cheese)
- 1 tablespoons fresh dill (chopped or 1 teaspoon dried dill)
- 4 dashes mild hot sauce or teaspoon cayenne pepper (optional)
- 4 green onions (chopped)
- salt to taste
- canola or vegetable oil for frying (about cup)
For the Dill Sour Cream:
- cup sour cream (or Greek yogurt, or dairy-free sour cream)
- 1 teaspoons fresh dill (chopped, or teaspoon dried dill)
- teaspoon garlic powder
- zest and juice of 1 lemon
- salt and pepper to taste
Directions
- Mix together all of the ingredients for the potato cakes, except for the oil, in a large bowl, either using your bare hands or a stand mixer. Make sure all the ingredients are thoroughly incorporated. The mixture should be thick enough that it holds its shape when pressed. If it's too wet, add a little more flour. Season to taste with salt.
- Lay out a sheet pan and line it with paper towels. Use a cup measure to scoop out portions of the potato cakes. Take the scoops of the potato mixture and tightly press them into circular patties about inch (1.25 cm) thick. You should get about 8-10 potato patties. Lay the pressed potato cakes out onto the sheet pan. Turn the oven to 200F (95C).
- Heat the oil to medium high heat in a large, flat-bottomed skillet. The oil should be about inch ( cm) high in the pan. Depending on the surface area of the pan, it should take between and cup of oil. Make sure the oil is hot enough before cooking. You should start to see it shimmer in the pan.
- Lay the potato cakes in the oil and sear for 3-4 minutes on each side or until golden brown. To flip, use a fish spatula, burger spatula or something else to lift under the cakes and turn. Do NOT use tongs to try and flip the cakes. You may need to work in batches to cook all the cakes. Don't overcrowd the pan. Once cooked on both sides, remove the potato cakes to the paper-towel lined sheet pan and sprinkle gently with salt.
- Place the cooked cakes into the oven to keep warm while you make the sour cream sauce.
- Stir together all ingredients for the dill sour cream until smooth. Season to taste with salt and pepper
- Remove the cakes from the oven and serve hot with the dill sour cream on the side.
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