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
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
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This post was originally published on September 30, 2015, and was republished on February 13, 2020, with new content.
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Jen
Such a great way to use up leftovers! I love not having to waste anything.
Amanda
The muffin tin is genius! Delicious and so easy.
Sarah
These look the the perfectly sized snack!! My kids will enjoy making these with me while they are out on break!
Erik
These Mashed Potato Cakes are just so adorable!!
Tammy
These were a huge hit! Everyone at mt house love it!
Kimberly
I LOVE this idea, totally making these asap!
katerina
YUM! These look SO delicious! Can’t wait to try this recipe!
Olivia
I love the sound of these!! Trying them this weekend with pork chops 🙂
Beth Pierce
Thanks so much Olivia! Enjoy!
Beth Pierce
Sorry not sure. I think so but I can’t promise.
Julie
These are perfect for serving guests and look a lot neater than the patties we make.
bpierce
Glad that you like them. Thanks for stopping by. You can also mash the potatoes way ahead of time!!
Jen
We used the mini muffin tins and filled them to the top and we came out with 21 minis…?
bpierce
Thanks so much! I will post that in the recipe as soon as I have a spare moment! Good to know for appetizers! 🙂
Cher
I made these double batched them added some cooked chopped bacon in the batter , my husband loves thes and they freeze nice after cooking he takes them to work for lunch . They reheat nicely
bpierce
Hey thanks for the heads up. You know I rarely freeze food. A lot of folks do though. Several of my readers have been asking if they can freeze these. I will be happy to report that they can!! 🙂
HollyC
Just a question – how many does this make? I assumed you would use a regular sized muffin/cupcake tin and this recipe made “7” for me – they’re in the oven now and smell great! I just want to ensure this cooking instruction is for regular sized tins, not “mini muffin tins”.
bpierce
It makes six for me. Use a regular size muffin pan. I usually make small quantity recipes because we are a little heavy around here. 🙂
Sharon
Can muffin liners be used instead of spraying with non-stick oil?
bpierce
I don’t think that for this particular recipe you should use muffin liners. The potato baking in the pan directly creates a bit of a crispy exterior! Happy cooking!
tony
Why not make then freeze????
bpierce
I have never tried it with this recipe. We are such hogs around here. I don’t know how this recipe would hold up to freezing. Sometimes potatoes dry out and they lose that wonderful crispy side and just end up soggy. However when I make them again I will throw a couple in the freezer and see how it goes. Let me know if you try it first.
Adelaine
One of the ingredients is “3 large eggs beaten” when and where you used them?
Thanks
bpierce
My apologies. I have had a toothache. They are mixed in with the potatoes,cheddar cheese, Parmesan etc. Thanks for bringing my attentions to this!!
Adelaine
Thanks..
bpierce
My pleasure and again thanks
Sondra
Can these be frozen before baking?
bpierce
You know I don’t think so because they need to be put in the cupcake pan that is sprayed with nonstick cooking spray. Freezing the whole pan would be difficult and making sure the nonstick spray holds would be equally as difficult. I can’t advise it. Sorry!
Sondra
Thanks