Got leftover mashed potatoes? Don’t despair, rejoice at your good fortune and make tasty mashed potato patties.
Make and enjoy them right away or freeze them for another day.
I recently made a big batch that I fried, cooled and froze. I laid them out on a cooling rack so they could cool, then I placed the whole rack in the freezer so each patty could freeze separately. After a couple of hours I transferred them to a freezer bag. Now, whether for a family meal or an individual snack (ie. after school snack for teenagers) these patties are ready to heat up in the microwave or in a frying pan.
Leftover Mashed Potato Patties
- 2 cups mashed potatoes
- 1 egg
- 1 Tbsp minced onion
- 1 Tbsp chopped parsley
- 2 Tbsp grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp pepper.
- 1/4 cup all purpose flour
- 1 Tbsp canola oil
- In a bowl, mix potatoes, egg, onion, parsley, Parmesan cheese, salt and pepper.
- Using your hands roll mixture into 6 to 8 balls, then flatten each to 1/2 inch thick patties.
- Pour flour on large plate. Dredge both sides of each patty in flour to get a light coating.
- Heat 1/2 Tbsp oil in fry pan over medium heat; add additional oil as needed when frying.
- Fry patties for 3 to 5 minutes per side until golden.
- Enjoy immediately, or freeze.
Reheat patties in microwave or fry frozen patties over medium heat until heated through.
Here are some action shots of making mashed potato patties.
It all begins with your favorite mashed potatoes.
Shape them into balls.
Flatten balls into patties – about the size of your palm.
Dredge both sides in flour.
Fry to golden perfection.
Eat or cool and freeze.
Reheat in microwave or in fry pan.
Enjoy those leftovers!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.