Mashed Potato Cakes

on
 
 
Yields 12
 
Leftover mashed potatoes are repurposed into delicious crispy-on-the-outside and soft-on-the-inside cakes. Top them off with sour cream and fresh parsley for a fun and tasty snack! You’ll be making extra mashed potatoes just to make these!
 
Prep Time: 5 min 
Cook Time: 25 min  
Total Time: 30 min 
 
Ingredients
  1. 2 Cups Leftover Mashed Potatoes, cold
  2. ½ Cup Shredded Sharp Cheddar Cheese
  3. 1 Tablespoon Fresh Parsley, plus more for garnish
  4. Kosher Salt & Freshly Ground Black Pepper
  5. Sour Cream, for serving
Instructions
  1. Preheat the oven to 450ºF (230 C).
  2. In a medium bowl, mix together the mashed potatoes, cheese, parsley, salt, and pepper. Take a few tablespoons of the mixture and form into thick patties (you can use an ice cream scoop for this).
  3. Lay the cakes onto a baking sheet covered with parchment paper – leaving an inch and ½ between them, as they will spread out.
  4. Bake the mashed potato cakes for 25-30 minutes or until nicely browned and crisp. Let them rest for 10 minutes on the baking sheet before serving.
  5. Top with sour cream and fresh parsley and serve!


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