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 leftover mashed potatoes!
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!
A lot of people have been regrowing their green onions lately (myself included) so I figured this is another good way to use them up.
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?).
Just before everything gets mixed together.
These will become a staple in your kitchen and you’ll be looking for any excuse to make them — not that you need one! They’re a good recipe to have on hand after holidays, too. I can’t think of a better way to use leftover mashed potatoes!
How to Make Mashed Potato Patties
- Start with cooking white onions and garlic in a large pan with a bit of butter or oil.
- In a large bowl, combine cold mashed potatoes, cheese, green onions, Worcestershire sauce, egg, flour, salt and pepper, and herbs.
- When the onion and garlic has cooked for 5-7 minutes, add it to the bowl with the mashed potatoes.
- Next, you’ll melt more butter or oil in a pan on medium heat. Form the mashed potato “dough” into balls, using about 1/4 cup of the mixture for each. Place 3 or 4 in the pan at the time, and gently flatten with your spatula.
- Cook your mashed potato patties on each side for at least 4 minutes, or until nice and golden and crispy. These are still soft-ish when they’re done. But the outside gets a bit crispy which I just love!
Now, time to dig in!
Mashed Potato Patties with Cheese and Onion
Ingredients
- 2 cups cold mashed potatoes (leftovers, packaged, or pre-made)
- 1 egg
- 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*** (optional) 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. Remove from pan and add to the potato mixture.
- 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 3 or 4 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
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.
Amazing yummy breakfast treat, alongside some fresh cantaloupe! I added 1/2 shredded Parmesan cheese for the cup of cheddar. A welcome change to oatmeal, scrambled eggs and cereal.