mashed potato patties recipe
The Best mashed potato patties recipe
I’m so excited to share with you one of my family’s favorite recipes – mashed potato patties. This dish has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a comforting side dish or a fun twist on traditional mashed potatoes, this recipe is sure to please.
The best part? It’s incredibly easy to make and requires minimal ingredients. I love that it’s a great way to use up leftover mashed potatoes, too – just shape them into patties and fry them up in a pan.
My kids adore helping me make these patties, and they’re always asking for seconds. In fact, I often serve them as a main course, topped with cheese and bacon bits for an added treat. The key to making these patties is using the right ratio of mashed potatoes to egg and seasonings.
If you use too much egg, they’ll be too wet and fall apart when you try to shape them. But if you use too little egg, they won’t hold together at all. It’s all about finding that perfect balance.
I’ve found that using Yukon gold potatoes yields the best results – their naturally buttery flavor shines through in the finished dish. Of course, you can use Russet or other varieties if that’s what you have on hand. Just be sure to boil them until they’re nice and fluffy before mashing.
Mashed Potato Patties
Crispy on the outside and soft on the inside, these mashed potato patties are a delicious way to use leftover mashed potatoes. They are pan-fried to golden perfection and can be served as a snack, side dish, or even a light meal.
🥘Ingredients
For the Patties
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Mashed Potato Patties Works
To store leftover mashed potato patties let them cool completely then place them in an airtight container in the refrigerator. They will keep for up to four days. For reheating I prefer to use a skillet over medium heat with a little oil to bring back the crispiness.
You can also reheat them in the oven at 375 degrees for about 10 minutes or in an air fryer for a few minutes. Avoid using the microwave because it makes them soft and soggy. These patties are perfect for any occasion from a quick weekday breakfast to a holiday brunch.
They are easy to make ahead and they always please a crowd. I often double the recipe when I know we will have company because they disappear fast. Whether you serve them as a side dish or a main course they are a reliable and delicious way to use up leftover mashed potatoes.
My family asks for them all the time and I am happy to oblige.
❓ Frequently Asked Questions About Mashed Potato Patties
Q: What kind of potatoes are best for making mashed potato patties?
For this recipe, I prefer using Yukon gold potatoes because of their naturally buttery flavor. However, Russet or other varieties will also work well.
