Oven Baked Mashed Potato Cakes

Short Description

Oven baked mashed potato cakes are crispy on the outside, soft and creamy on the inside, and packed with cheesy, garlicky goodness. These easy-to-make potato cakes are perfect for using up leftover mashed potatoes and make a delicious side dish or snack.

Why You’ll Love This Recipe

• Great for leftovers – A delicious way to use extra mashed potatoes.
• Crispy and cheesy – A golden-brown crust with a soft, creamy center.
• Healthier than frying – Baked instead of pan-fried for less oil.
• Versatile – Customize with different cheeses, herbs, or proteins.
• Perfect for any occasion – Great as a side dish, appetizer, or snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mashed potatoes (leftover or freshly made)
• Egg
• Parmesan cheese (grated)
• Cheddar cheese (shredded)
• Green onions (chopped)
• Garlic powder
• Salt and pepper
• Panko breadcrumbs (for crispiness)
• Olive oil or melted butter (for brushing)

Directions

this recipe

1. Preheat the oven – Set to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the mixture – In a bowl, combine mashed potatoes, egg, Parmesan, cheddar, green onions, garlic powder, salt, and pepper. Mix well.
3. Form the patties – Scoop about ¼ cup of the mixture and shape into small patties.
4. Coat with breadcrumbs – Lightly press each cake into panko breadcrumbs for a crispy texture.
5. Arrange on a baking sheet – Place patties on the prepared baking sheet and brush with olive oil or melted butter.
6. Bake – Bake for 20-25 minutes, flipping halfway, until golden brown and crispy.
7. Serve and enjoy – Garnish with extra green onions and serve with sour cream or dipping sauce.

Servings and Timing

• Servings: 4-6 (about 10 cakes)
• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes

Variations

• Spicy version – Add chopped jalapeños or red pepper flakes.
• Herb-infused – Mix in fresh parsley, thyme, or chives.
• Extra cheesy – Stuff with mozzarella or more cheddar.
• Bacon-loaded – Stir in crispy bacon bits for added flavor.
• Gluten-free option – Use gluten-free breadcrumbs or almond flour.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze uncooked patties on a tray, then transfer to a freezer bag for up to 2 months.
• Reheating: Bake at 375°F for 10 minutes or air-fry at 350°F for 5 minutes.

FAQs

Can I use instant mashed potatoes?

Yes, just make sure they’re thick and well-seasoned.

How do I keep them from falling apart?

Make sure the mixture is firm and not too wet. Add more breadcrumbs if needed.

Can I pan-fry instead of baking?

Yes! Fry in a little oil over medium heat for 3-4 minutes per side.

What dipping sauces go well with these?

Sour cream, ranch dressing, or garlic aioli pair perfectly.

Can I add vegetables?

Yes! Finely diced bell peppers, spinach, or carrots work great.

How do I make them dairy-free?

Use dairy-free cheese or skip the cheese altogether.

Can I make them ahead of time?

Yes! Shape and refrigerate the patties for up to 24 hours before baking.

What’s the best way to make them extra crispy?

Brush with extra olive oil and use panko breadcrumbs.

Can I use sweet potatoes instead?

Yes! Just note that they’ll be softer and slightly sweeter.

What can I serve with these?

They’re great with grilled chicken, steak, or a fresh salad.

Conclusion

Oven baked mashed potato cakes are a crispy, cheesy, and satisfying way to transform leftover mashed potatoes into a delicious side dish or snack. Easy to make and packed with flavor, this recipe is sure to become a family favorite. Try it today for a simple and tasty treat!

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