Mashed potato patties are crispy on the outside and soft on the inside. They are made from creamy mashed potatoes mixed with cheese and herbs for extra flavor!
These little bites are a great way to use up leftover mashed potatoes. I love dipping them in ketchup; it’s a fun and tasty combo! You won’t be able to stop at one! 😄
Key Ingredients & Substitutions
Mashed Potatoes: Chilling your mashed potatoes makes them easier to work with. If you have leftovers, this is the perfect use! If you need a dairy-free option, try using vegan butter and plant-based milk.
Cheese: I love cheddar for its sharp flavor, but feel free to use mozzarella, Monterey Jack, or even a dairy-free cheese for a lighter option. Mixing different cheeses can also add interesting flavors.
Onions/Scallions: Chopped onions give a nice bite, but if you prefer something milder, scallions work well. Green onions are also a great substitute. For a sweeter flavor, try caramelized onions!
Herbs: Fresh herbs like parsley and chives brighten the dish. If you don’t have fresh herbs on hand, dried herbs can work in a pinch—use about a third of the amount.
Breadcrumbs: You can use panko for an extra crunchy texture or make your own by toasting leftover bread. Gluten-free breadcrumbs are also available for those with dietary restrictions.
How Can I Get My Patties Crispy on the Outside?
Achieving a crispy exterior is all about the right coating and frying technique. First, make sure your oil is hot before adding the patties to avoid sogginess. I suggest using a heavy skillet for even heat distribution.
- Dust patties in flour lightly to help the egg adhere, which creates a binding layer.
- The breadcrumbs should coat the patties generously. Press them gently into the breadcrumbs to help them stick.
- Fry the patties in batches to avoid overcrowding the skillet. This ensures they cook evenly.
- Adjust the heat as necessary; if they brown too quickly, lower the heat to cook through without burning.
Once crispy and golden, drain the patties on paper towels, which helps keep them crispy until it’s time to eat!
Mashed Potato Patties
Ingredients You’ll Need:
For the Patties:
- 4 cups mashed potatoes (preferably chilled)
- 1 cup shredded cheese (cheddar or your favorite)
- 1/4 cup finely chopped onions or scallions
- 2 tbsp chopped fresh herbs (parsley, chives, or thyme)
- 1 large egg
- 1/2 cup all-purpose flour (plus more for dusting)
- 1 cup breadcrumbs (for coating)
- Salt and pepper to taste
- Oil for frying (vegetable or canola oil)
For Serving (Optional):
- Sour cream or yogurt for drizzling
- Extra chopped chives or herbs for garnish
Time Needed:
This recipe will take about 15 minutes to prepare and 15-20 minutes to cook. So, you’ll be enjoying your delicious mashed potato patties in about 30-35 minutes total!
Step-by-Step Instructions:
1. Prepare the Mixture:
In a large bowl, combine your chilled mashed potatoes, the shredded cheese, finely chopped onions or scallions, fresh herbs, and the egg. Use a spatula or your hands to mix everything together until it’s all well combined. This mixture will be the heart of your patties!
2. Season It Up:
Season the mixture with salt and pepper to your liking. You might want to taste it to make sure it’s tasty!
3. Form the Patties:
Next, take portions of the mixture and gently shape them into patties, about 1/2 inch thick. You should aim for even sizes to ensure they cook uniformly.
4. Prepare for Coating:
Set out three plates: one with flour for dusting, another with beaten egg (if you want extra coating), and a third one with breadcrumbs. This setup will help you give the patties a crispy exterior.
5. Coat Each Patty:
Take each patty and lightly dust it with flour, then dip it into the beaten egg (if using), and finally coat it evenly with breadcrumbs. This will ensure they become golden and crisp when fried!
6. Fry the Patties:
Heat about 1/4 inch of oil in a large skillet over medium heat. Once the oil is hot (you can test it by dropping in a small piece of breadcrumb—they should sizzle), carefully place your patties in the skillet. Fry for about 3-4 minutes on each side or until they turn golden brown and crispy. You might need to do this in batches!
7. Drain and Serve:
Once crispy, remove the patties from the skillet and place them on paper towels to drain any excess oil. This will help keep them crunchy!
8. Garnish and Enjoy:
Arrange the patties on a serving plate, drizzle some sour cream or yogurt on top, and sprinkle with extra chopped chives or herbs for a fresh touch. Serve them warm and enjoy as a delightful snack, side dish, or appetizer!
These mashed potato patties are sure to be a hit! They’re not just easy to make, they’re also deliciously crispy and packed with flavor. Happy cooking!
Can I Use Leftover Mashed Potatoes?
Absolutely! Leftover mashed potatoes work perfectly for this recipe. Just make sure they are chilled before mixing to help the patties hold their shape.
Can I Make These Patties Ahead of Time?
Yes! You can prepare the patties ahead of time, coat them with breadcrumbs, and store them in the fridge for a few hours. When you’re ready to cook, simply fry them directly from the fridge.
What’s the Best Oil for Frying?
Vegetable oil or canola oil are great choices because they have a high smoke point and neutral flavor. If you like, you can also use olive oil for a different taste but be mindful of its lower smoke point.
How Do I Store Leftover Patties?
Store any leftover patties in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over medium heat for a few minutes on each side to get them crispy again.
