Mashed Potato Patties with Cheese and Onion

Everyone knows mashed potatoes (well, now you do!) are one of my all-time favorite foods! Have you ever met anyone who doesn’t love mashed potatoes? I truly don’t think I have. And turning them into cheese and onion mashed potato patties is a delicious way to use leftovers!

My mom would make me a version of these when I was little. So, when she recently suggested I try making them, I was all for it. And I’m so glad she did.

You can’t go wrong with traditional mashed potatoes, but turning them into mashed potato patties is a delicious twist on the traditional form. You will not be disappointed!

The ultimate comfort food in patty form with lots of ooey-gooey cheese, a mix of onions, so much flavor, and it feels like a warm hug for your mouth (if that’s a thing?). These will  become a staple in your kitchen and you’ll be looking for any excuse to make them — not that you need one!

Feel free to get creative with what you add to these! Want more cheese? Go for it! Want to add other veggies or herbs? Give it a shot! Just promise you’ll report back to me when you do because I’d love to hear how they turn out!

How to Make Mashed Potato Patties

Print Recipe

Mashed Potato Patties with Cheese and Onion

The ultimate comfort food in patty form with ooey gooey cheese and a mix of white and green onions. These mashed potato patties are sure to please a even the pickiest eater, and they keep SO well in the fridge!

Prep Time10 mins

Cook Time10 mins

Course: Appetizer, Main Course

Keyword: cheddar, mashed potato patties, mashed potatoes

Servings: 2

Ingredients

• 2 cups cold mashed potatoes (leftovers, packaged, or pre-made)
• 1 cup cheddar cheese shredded
• 1 tbsp Worcestershire sauce*
• 1/2 large white onion diced
• 1/4 cup green onion chopped, plus more for garnish
• 2 garlic cloves minced
• 1/2 cup flour**
• 2 tbsp fresh basil*** chopped
• 2 tbsp fresh parsley*** chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

• In a large bowl, mix all ingredients (EXCEPT white onion, garlic, and butter) until everything is well-incorporated
• In a large pan, sautee your white onion and garlic with a bit of olive oil or butter for about five minutes, or until soft and fragrant. Set aside. Wash and dry the pan.
• Melt 1 tbsp. of butter in your pan on medium heat
• Take about 1/4 cup of potato dough (it's sticky!) for each patty, and work into a ball shape.
• Put two or three patties into the hot pan, and flatten with a spatula until they're about 1/2-inch to 3/4-inch thick. Then cook on each side for about four minutes until they're golden and beginning to get a bit crispy. Repeat until all of your mashed potato batter is used up.
• Serve with sour cream and extra green onion (or top with hot sauce or ketchup - the options are endless!) or grab one and eat it cold out of the refrigerator the next day -- they keep really well in the fridge for a few days!

Notes

NOTES:

*I use a generic brand that doesn't have anchovies in it **This amount of flour was perfect for mine, but if your dough seems way too runny, you can try adding a bit more flour ***If using dried parsley and basil, use about half as much

 

By the way, if you’re looking for tips on how to make the best mashed potatoes ever, I’ve written a whole post full of them! Find it here. These potatoes will be perfect for using to make mashed potato patties with.

If you make these, please leave a review and your comments down below!

Hope you love them!

xo – C

Recipe inspired by “Loaded Mashed Potato Cakes” on Spend With Pennies.