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!

Cheese and Onion Mashed Potato Patties

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

Cheddar and Onion Mashed Potato Patties
Cheddar and Onion Mashed Potato Patties

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 freakin' warm hug for your mouth (if that's a thing?)

Cheese and Onion Mashed Potato Patties
Cheese and Onion Mashed Potato Patties

Yield: 4Pin 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 are sure to please a even the pickiest eater, and they keep SO well in the fridge!

prep time: 15 minscook time: 10 minstotal 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.