Mashed Potato Cakes

These easy Mashed Potato Cakes are made by combining leftover mashed potato cakes, eggs, cheddar, Parmesan, sour cream, and a handful of spices that you probably already have on hand. They are perfect for holiday parties, potlucks, neighborhood shindigs, or just because you have leftover mashed potatoes.  I love to serve them with Oven Baked Beef Brisket and Dry Rub Grilled Pork Tenderloin.

These are little bundles of absolute joy.  They are easy, delectable, and just perfect with a steak, chicken, or juicy cheeseburger! You can use leftover mashed potatoes or you can cook some fresh ones.   If you are using fresh ones go ahead and add the things that you normally do like milk and butter.  I just love them topped with a little bit of sour cream and some thinly sliced green onions.

How do you make baked Mashed Potato Cakes?

I thought you would never ask! It really is incredibly easy. First and foremost grease the cupcake pan really well.  Now in a large bowl combine your mashed potatoes, eggs, cheddar cheese, Parmesan cheese, sour cream, garlic powder, basil, and oregano.  Now divide the potato mixture evenly in the muffin pan.

Bake for 25 minutes turning on the broiler for the last 1-2 minutes.   Make sure you stay close by as I have always found broilers to be unpredictable.  Top with a dollop of sour cream and thinly sliced green onions or chives.  For best results serve promptly.

Recipe notes and helpful tips

• Grease the cupcake pan really well so your scrumptious cakes don’t stick.
• You can use leftover or fresh mashed potatoes.  If using fresh mashed potatoes add the milk and butter that you normally do however they should be a little stiff. Let them cool in the refrigerator for at least 1 hour. If your mashed potatoes are a little too thin add 1-3 tablespoons all purpose flour till you reach a thicker consistency.
• You can substitute cheeses with pepper jack and Monterey Jack or Swiss and Provolone for a change of pace.
• If you like it spicy add a few pinches of crushed red pepper or cayenne pepper.
• To add more protein top with chopped crispy cooked bacon. 
• Turn on the broiler for the last 1-2 minutes of cooking to lightly brown the tops of the cakes but stay close by as I have always found broilers unpredictable.
• These potatoes are best served promptly while the edges are slightly crispy.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven in a muffin tin or in the microwave. 

More potato recipes you will love!

Mashed Potato Cakes

These flavor packed cheesy Cheddar, and Parmesan potatoes are made easy utilizing leftover mashed potatoes and a standard muffin pan.

5 from 11 votes

Print Pin Rate

Course: side dish potatoes

Cuisine: Southern

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 12 cakes

Calories: 112kcal

Author: Beth Pierce

Ingredients

• 2 cups mashed potatoes
• 3 large eggs beaten
• 1 cup grated cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 tablespoons sour cream plus more for garnish
• Salt and freshly ground pepper
• Sliced green onions or chives

Instructions

• Preheat the oven to 375 degrees
• Spray the cupcake pan well with nonstick spray.
• Combine potatoes, eggs, cheddar cheese, Parmesan, garlic powder, basil, oregano, 2 tablespoons sour cream, and salt and pepper to taste.
• Divide evenly in the cupcake pan. Bake for 25 minutes turning the oven to broil for the last two minutes to turn them golden brown.
• Let cool for 10 minutes. Using a knife carefully remove them from the pan. Garnish with sour cream and sliced green onions or chives. 

Notes

• Grease the cupcake pan really well so your scrumptious cakes don’t stick.
• You can use leftover or fresh mashed potatoes.  If using fresh mashed potatoes add the milk and butter that you normally do however they should be a little stiff. Let them cool in the refrigerator for at least 1 hour. If your mashed potatoes are a little too thin add 1-3 tablespoons all purpose flour till you reach a thicker consistency.
• You can substitute cheeses with pepper jack and Monterey Jack or Swiss and Provolone for a change of pace.
• If you like it spicy add a few pinches of crushed red pepper or cayenne pepper.
• To add more protein top with chopped crispy cooked bacon. 
• Turn on the broiler for the last 1-2 minutes of cooking to lightly brown the tops of the cakes but stay close by as I have always found broilers unpredictable.
• These potatoes are best served promptly while the edges are slightly crispy.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven in a muffin tin or in the microwave. 

Nutrition

Calories: 112kcal | Carbohydrates: 9g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 55mg | Sodium: 161mg | Potassium: 146mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 205IU | Vitamin C: 8mg | Calcium: 117mg | Iron: 0.4mg

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This post was originally published on September 30, 2015, and was republished on February 13, 2020, with new content.