Here’s a crispy-on-the-outside, cheesy-on-the-inside recipe for Cheesy Mashed Potato Cakes — perfect for leftover mashed potatoes or a quick comfort-food side!

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🧀🥔 Cheesy Mashed Potato Cakes

Ingredients

• 3 cups mashed potatoes (cold leftovers work best)

• 1 cup shredded cheese
  (cheddar, mozzarella, Swiss, or a blend)

• 1 egg

• ⅓ cup flour (or ½ cup breadcrumbs)

• 2–3 green onions, sliced (optional but great)

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper, to taste

• Oil or butter for frying

Optional add-ins:

• ½ cup cooked bacon bits

• ¼ cup Parmesan

• Herbs: parsley, chives, or dill

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Instructions

1. Make the mixture

1. In a large bowl combine:
   mashed potatoes, egg, flour (or breadcrumbs), cheese, green onions, and seasonings.

2. Mix until everything comes together.

   • If it’s too sticky, add a bit more flour/breadcrumbs.

   • If it’s too dry, mix in 1–2 tablespoons milk.

2. Shape the cakes

• Scoop ¼-cup portions and form into patties, about ½–¾ inch thick.

3. Fry

1. Heat 2–3 tablespoons oil or butter in a skillet over medium heat.

2. Place the patties in the pan without crowding.

3. Cook 3–4 minutes per side, until golden brown and crispy.

4. Transfer to a paper-towel-lined plate.

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Serve with

• Sour cream

• Ranch or garlic dip

• Chives

• Hot sauce

• Gravy

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Tips

• Cold mashed potatoes hold their shape much better.

• Add extra cheese in the center if you want gooey, molten cheese pockets.

• These freeze well—flash-freeze on a tray, then store in a bag.

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Want variations?

I can make:
🔥 Jalapeño cheddar potato cakes
🥓 Bacon ranch potato cakes
🧇 Potato-cake waffles (crispiest version!)
🧈 Air-fryer directions

Just tell me!