Mashed Potato Patties

Ingredients

• Leftover Cold Mashed Potatoes (3 cups): Chilled mashed potatoes are non-negotiable. Cold starch stays firm enough to shape without turning pasty.
• Large Egg (1, lightly beaten): Functions as the primary emulsifying binder so the cakes hold together in hot fat.
• All-Purpose Flour (1/3 cup + 1/4 cup for dredging): Stabilizes excess moisture inside and provides a light coating for crunch.
• Sharp Cheddar Cheese (1 cup, freshly shredded): Melts beautifully and provides a rich, savory contrast. Pre-shredded cheese contains anti-caking agents that impede melting, so shred your own if possible.
• Green Onions / Scallions (3 tablespoons, thinly sliced): Brightens the dense potato flavor with subtle allium sharpness.
• Garlic Powder (1/2 teaspoon): Delivers evenly distributed savory depth without burning like fresh minced garlic can during frying.
• Smoked Paprika (1/4 teaspoon): Adds color and a warm, earthy undertone.
• Kosher Salt & Freshly Cracked Black Pepper: Adjusted to taste depending on how seasoned the original mashed potatoes were.
• Neutral Cooking Oil (3–4 tablespoons): Canola, avocado, or vegetable oil with a high smoke point for shallow pan-frying.

Instructions

1. 1. Prepare the Potato Base
2. In a large mixing bowl, loosen the cold mashed potatoes with a sturdy spatula. Pour in the lightly beaten egg, garlic powder, smoked paprika, cracked black pepper, and salt. Fold thoroughly until the seasonings and egg are uniformly dispersed through the potatoes.
3. 2. Incorporate Cheese and Flour
4. Fold in the shredded sharp cheddar cheese and sliced scallions. Sprinkle 1/3 cup of all-purpose flour across the mixture. Gently stir until the flour is fully absorbed and a thick, tacky dough forms. If the mixture feels overly wet or sticky to the touch, dust in an additional tablespoon of flour.
5. 3. Shape the Patties
6. Line a rimmed baking sheet with parchment paper. Divide the potato mixture into 8 equal portions (roughly 1/3 cup each). Using clean hands, roll each portion into a smooth ball, then gently flatten it into a compact disc roughly 3 inches wide and 1/2 to 3/4 inch thick.
7. 4. The Chill Stage (Intensity Check)
8. Transfer the baking sheet with the formed patties into the refrigerator for at least 15 minutes (or the freezer for 8 minutes). Chilling resets the fats and hydrates the flour, dramatically reducing the risk of patties crumbling in the skillet.
9. 5. Dredge for Crunch
10. Place the remaining 1/4 cup of all-purpose flour onto a shallow plate. Lightly dip both flat sides of each chilled patty into the flour, gently tapping off any loose excess.
11. 6. Pan-Frying Execution
12. Set a wide cast-iron or heavy nonstick skillet over Medium heat . Add 2 tablespoons of oil. Allow the oil to shimmer (roughly 350°F / 175°C). Test by dipping an edge of a patty into the oil; it should bubble steadily without smoking.
13. Carefully place 4 patties into the skillet, ensuring at least an inch of space between them to avoid lowering the pan temperature. Fry undisturbed over Medium to Medium-High heat for 3 to 4 minutes, until the bottom develops a deep, golden crust.
14. Gently flip the patties using a thin spatula. Fry the second side for another 3 to 4 minutes until equally golden and crisp.
15. 7. Drain and Serve
16. Transfer cooked patties to a wire cooling rack set over a baking sheet (or a paper-towel-lined plate) and immediately dust with a pinch of flaky sea salt. Repeat with the remaining oil and patties.

Nutrition

Calories: 295 kcal — · Protein: 9g 18% · Fat: 15g 19% · Carbohydrates: 31g 11% Dietary · Saturated Fat: 6g 30% · Fiber: 3g 11% · Sugar: 2g — · Sodium: 440mg 19%