Cheese and Onion Mashed Potato Patties

Everyone knows mashed potatoes (well, now you do!) are one of my all-time favorite foods, and luckily for me, they’re a food I tolerate really well. My mom used to make me mashed potato patties when I was little, and she recently suggested I try making them, 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, and 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?)

Yield: 4Author: Chelsea | XO&SoPin it

Cheddar & Onion Mashed Potato Patties

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 time: 15 mins cook time: 10 mins total time: 25 mins

ingredients:

2 cups of cold mashed potatoes (leftovers, packaged, or pre-made)

1 cup of shredded cheddar cheese

1 tbsp. Worcestershire sauce*

1/2 large white onion, chopped

1/4 cup green onion, chopped (more for garnish)

2 cloves garlic, minced

2 eggs

1/2 cup flour**

2 tbsp. fresh basil, chopped***

2 tbsp. fresh parsley, chopped***

1 tsp. salt

1/2 tsp. black pepper

instructions

1. In a large bowl, mix all ingredients (EXCEPT white onion, garlic, and butter) until everything is well-incorporated

2. In a large pan, saute your white onion and garlic with a bit of olive oil or butter for about five minutes, or until soft and fragrant. Set aside.
3. Wash and dry your pan

4. Melt 1 tbsp. of butter in your pan on medium heat

5. Take about 1/4 cup of potato dough (it’s sticky!) for each patty, and work into a ball shape

6. 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

7. Cook on each side for about four minutes until they’re golden and beginning to get a bit crispy

8. Repeat steps 4 through 7 until all of your batter is gone

9. 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:

*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

Created using The Recipes Generator

Hope you love them!

xo – C

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