Leftover mashed potato cakes are the answer to Post-Thanksgiving food glut in the fridge. Leftover mashed potatoes are formed into pucks, floured, dipped in egg, and coated with panko breadcrumbs. They’re then pan-fried to crisp, golden perfection.
These crisp-on-the-outside, creamy-on-the-inside lovelies make from leftovers make magnificent use of mashed potatoes. So satisfying, you may catch yourself holding back on that extra spoonful of mashed potatoes at dinner just to ensure there’s enough left over. (Unprecedented, right?!)–Angie Zoobkoff
Leftover Mashed Potato Cakes
- Quick Glance
- 30 M
- 30 M
- Serves 8
- 2 cups cold leftover mashed potatoes (1 pound), well-seasoned (do not use freshly made mashed potatoes)
- 2 large eggs
- 1/4 cup milk
- All-purpose flour
- 1 1/2 cups panko breadcrumbs
- 2 to 2 1/2 cups mild vegetable oil, for frying
- 1. Form the mashed potatoes into puck-shaped cakes about 1 inch (25 mm) thick and 2 inches (5 cm) in diameter. They should be roughly 2 ounces (55 g) each.
- 2. In a small bowl, make an egg wash by lightly beating the eggs and milk together.
- 3. Create an assembly line with a bowl of the flour, a bowl of the egg wash, and a bowl of the panko breadcrumbs. Working with 1 mashed potato cake at a time, first coat it in the flour, then dip it in the egg wash, and then dredge it in the panko breadcrumbs.
- 4. In a medium skillet set over medium-high heat, add enough oil to reach a depth of at least 1/2 inch (12 mm) and warm the oil until it registers 350°F (180°C) on an instant-read thermometer. Add the cakes to the skillet, working in batches if necessary so as not to crowd them, and cook until lightly browned and heated through, about 1 minute per side.
- 5. Use a slotted spatula to transfer the mashed potato cakes to paper towels to drain. Devour immediately.