Pan-Fried Mashed Potato Cakes

Name: Pan-Fried Mashed Potato Cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: World
Ingredients: 1 2 cups Mashed Potatoes; 2 large eggs; (½ cup sautéed onions or mushrooms); (5 green onions, thinly sliced); (2 tablespoons chopped thyme, parsley, or chives); 2 tablespoons butter, olive oil, or vegetable oil

10m Prep Time
10m Cook Time
20m Ready In

Cuisine : World
Course : Side Dish

4 servings A superlative method for reheating leftover mashed potatoes.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(4 servings) Units:

As Written US Metric

Show sub-recipe ingredients

1 2 cups Mashed Potatoes (opens in new tab)
- 2 pounds potatoes (about 6 medium), peeled and cut into large chunks (left whole and unpeeled if baking)
- ½ cup heavy cream, half-and-half, or milk
- 6 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black or white pepper
- (2 tablespoons butter, softened)
Sub-recipe steps
1. Boil or bake until tender: 2 pounds potatoes (about 6 medium), peeled and cut into large chunks (left whole and unpeeled if baking)
2. Meanwhile, heat in a small saucepan over medium-low heat: ½ cup heavy cream, half-and-half, or milk; 6 tablespoons butter; ½ teaspoon salt; ¼ teaspoon black or white pepper
3. Do not let the mixture boil. If using boiled potatoes, transfer them to a colander placed in the sink and briefly rinse off any excess starch. Return to the pot they were cooked in and shake over medium heat until mealy and dry. If using baked potatoes, wait until they are just cool enough to handle and carefully peel off the skin, or cut each potato in half and scoop out the flesh into a large bowl. Mash the hot potatoes or run them through a potato ricer (if using a ricer, you can rice large chunks of boiled potato with the skin intact—the skin will be left behind in the ricer). Fold the cream mixture into the potatoes, stirring just enough to incorporate (overworking the potatoes will turn them gummy). If the potatoes seem stiff, add more hot cream or milk. Taste and add more salt and pepper, if needed.
4. Transfer to a serving dish and serve at once. If desired, top with: (2 tablespoons butter, softened)
5. Mashed potatoes can be kept hot for up to 30 minutes by covering the (heatproof) serving dish with foil and placing it in a warm oven.
2 large eggs
(½ cup sautéed onions or mushrooms)
(5 green onions, thinly sliced)
(2 tablespoons chopped thyme, parsley, or chives)
2 tablespoons butter, olive oil, or vegetable oil

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

1 2 cups Mashed Potatoes
2 large eggs
(½ cup sautéed onions or mushrooms)
(5 green onions, thinly sliced)
(2 tablespoons chopped thyme, parsley, or chives)
2 tablespoons butter, olive oil, or vegetable oil

Let's Cook

Step 1.

Place in a bowl: 2 cups Mashed Potatoes
Step 2.

Beat in: 2 large eggs
Step 3.

Add any of the following, if desired: (½ cup sautéed onions or mushrooms); (5 green onions, thinly sliced); (2 tablespoons chopped thyme, parsley, or chives)
Step 4.

Heat in a large nonstick skillet over medium heat: 2 tablespoons butter, olive oil, or vegetable oil
Step 5.

Add big spoonfuls of the potato mixture, flatten them into cakes, and fry until nicely browned, about 5 minutes on each side. Drain on paper towels. Serve hot.