Our favourite way to use up leftover mashed potato is to make cheesy mashed potato cakes.

Honestly, cheesy mashed potato cakes are just the best comfort food you could ask for and they’re super versatile as you can add little extras in if you want – I love a bit of chopped up gammon and even a bit of leftover broccoli or cauliflower if there’s some leftover.

Cheesy Mashed Potato Cakes

Name: Cheesy Mashed Potato Cakes
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: Vegetable oil, for frying; 800g mashed potatoes (or whatever you have leftover will work); 75g grated cheese (mild cheddar works best for us); 1 large egg, beaten; 1 tbsp finely chopped parsley or chives; 1/2 tsp salt; Plain flour (the exact amount depends on the consistency of your mashed potatoes)

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

These cheesy mashed potato cakes are perfect to use up leftover mashed potato but I'll be honest, there's been times when I've made some mash just so I can make these!

Ingredients

Vegetable oil, for frying
800g mashed potatoes (or whatever you have leftover will work)
75g grated cheese (mild cheddar works best for us)
1 large egg, beaten
1 tbsp finely chopped parsley or chives
1/2 tsp salt
Plain flour (the exact amount depends on the consistency of your mashed potatoes)

Instructions

Over a medium heat, add enough oil to a large frying pan to cover at least half of the pancake. I've tried to make these with less oil but they just fall apart and genuinely just don't taste the same.
In a bowl, mix the mash, egg, cheese, and salt together.
If the mix feels a bit thin then you can add flour 1 tbsp at a time so they stay together while cooking.
Take a scoop the mixture and shape it into a burger shape.
Pop your cakes into the pan and cook on one side for a couple of minutes until it's golden brown.
Flip it over (carefully) and cook the other side.
Once done cooking, place your mashed potato cake onto a paper towel to allow the oil to soak up.

Notes

These are super versatile and you can add loads of different things to them - I've mentioned gammon and broccoli but I've added all sorts to them before - corned beef, a little leftover salmon and even a couple of spoons of taco Quorn mince.

I joke with these that I’ve even made mash in the past specifically to make these mashed potato cakes and although I have done that quite a few times, it’s not as easy as that as they’re definitely better when the mash has been left to go cold in the fridge for a while as the consistency is so much better for this recipe at that point.

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