Easy Mashed Potato Cakes

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Put those leftover mashed potatoes to delicious use with these Mashed Potato Cakes! Crispy on the outside, soft and cheesy on the inside, they’re everything you love about loaded potatoes in an irresistible little patty. Serve them hot with a dollop of tangy cranberry crème fraîche for a fun holiday twist everyone will devour!

Loaded Mashed Potato Cakes on a plate with one dipped into a creamy cranberry sauce.

Table of Contents

These potato cakes come together in minutes and are the perfect way to give new life to your holiday leftovers. They’re savory, satisfying, and so easy to customize, toss in bits of bacon, roasted veggies, or even leftover turkey for an extra flavor boost. Crispy, golden, and cheesy, they taste like comfort food at its finest.

If you’re looking for more creative ways to use up Thanksgiving leftovers, try making a cozy Turkey Pot Pie, Leftover Turkey Quesadillas, or Leftover Turkey Enchiladas that are full of flavor.

Why You’ll Love it

Crispy perfection: Each bite has that golden, pan-fried crunch that makes these irresistible straight out of the skillet.
No waste, all flavor: A clever way to turn leftover mashed potatoes and cranberry sauce into something totally new and crave-worthy.
Endlessly adaptable: Mix in leftover turkey, veggies, herbs, or any cheese you love, these cakes are a blank canvas for creativity.
The perfect dip pairing: The tangy cranberry crème fraîche sauce takes each bite to the next level with a burst of creamy, sweet flavor.

Jordan

Ingredients You’ll Need

Small bowls with mashed potatoes, shredded cheese, flour, olive oil, cranberry sauce, and scallions.

Leftover mashed potatoes: The base of the cakes, creamy and ready to be transformed.
Shredded cheese: Adds melty, gooey goodness.
Scallions or roasted onions: Optional, but gives a fresh, savory kick.
Egg: Helps bind the mixture together. (I’ve even forgotten it once, and they still worked!)
Flour: Keeps the cakes from falling apart while frying. You can use an all-purpose gluten-free flour to make these cakes gluten free.
Butter & olive oil: For that perfect golden, crispy exterior.
Cranberry crème fraîche sauce: A tangy, sweet dip that combines homemade or canned cranberry sauce with crème fraîche, orange zest and a pinch of salt. If you’re not familiar with crème fraîche, it’s a rich, tangy cream similar to sour cream, usually found in the dairy section of most grocery stores.

*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.

Substitutions And Variations

Cheese swaps: Use Gruyère, mozzarella, cheddar, or Parmesan depending on your flavor preference.
Onion options: Swap scallions for roasted onions, shallots, or caramelized onions.
Extra mix-ins: Stir in cooked bacon, finely diced leftover turkey or ham, roasted vegetables, or fresh herbs like fresh parsley, chives, rosemary, sage, or thyme. Just be sure to dice everything finely.
Sauce variations: When making the creamy cranberry sauce, you can swap the crème fraîche for sour cream or Greek yogurt.

Step by Step: How to Make Mashed Potato Cakes

Stirring mashed potatoes with egg and flour in a white bowl.

Combine ingredients: In a large bowl, combine mashed potatoes, cheese, and scallions/onions if using. Stir in the egg. If the mixture feels too loose, fold in the flour until it holds together. Season with salt and pepper.

Mashed potato patties on a parchment lined baking sheet.

Form into cakes: Shape the mashed potato mixture into 10-12 patties about ¾-inch thick. I like to use a heaping 1 tbsp cookie scooper for this.

Searing potato cakes in a large skillet.

Cook: Heat the butter and olive oil in a large skillet over medium heat. Sear the potato cakes for 4-5 minutes per side, until deeply golden and crisp.

Stirring cranberry sauce with creme fraiche and orange zest in a small bowl.

Make the sauce: Combine the crème fraîche, cranberry sauce, orange zest, and salt in a small bowl.

Loaded mashed potato cakes served on a large white plate with a small bowl of cranberry crème fraîche.

Serve: Blot the potato cakes gently with paper towels. Serve hot with sour cream, crème fraîche, or even a cranberry-yogurt dip if you’ve got holiday leftovers.

Serving Ideas

Here are some tasty ways to enjoy your leftover mashed potato cakes:

Breakfast upgrade: Top with a fried or poached egg and a drizzle of hot sauce for a cozy breakfast or brunch.
With roast chicken: Crispy potato cakes pair perfectly with juicy, herb-roasted chicken and a simple gravy.
Alongside pork chops: Serve with air fryer pork chops and caramelized onions for a cozy, hearty dinner.
With sausage & peppers: Add a link of sausage and sautéed bell peppers for a filling, flavor-packed plate.
Next to fish: Pan-seared or baked fish like this panko crusted salmon or cod balances perfectly with golden potato cakes.

Tested Tips That Make These Even Better

For an extra crispy crust, press the cakes into panko breadcrumbs before frying.
Add in chopped leftover turkey, ham, or bacon for a heartier version.
You can shape the cakes ahead of time and refrigerate until ready to cook.
Mix in cooked veggies like green beans, Brussels sprouts, or roasted carrots. Just make sure you dice them first!
Fresh herbs like sage, chives, or rosemary add a cozy holiday twist.
Forgot the egg? They still work surprisingly well.
Add a spritz of olive oil to a spatula to transfer the potato cakes to the pan without squishing them.

Storage and Reheating Tips

To store: Keep leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Re-crisp in a skillet over medium heat or bake at 375°F for 10 minutes. You can also air fry them for 4-6 minutes in the air fryer at 385°F.
You can freeze the shaped, uncooked cakes on a parchment-lined tray, then transfer to a freezer bag.

Recipe FAQs

What if my mashed potatoes are too soft?

Add a little flour, 1 tablespoon at a time, until the mixture holds together.

Can I bake potato cakes instead of frying?

Yes, however they won’t get quite as crispy on the outside. Place on a parchment-lined baking sheet pan and bake at 400°F for 20–25 minutes, flipping halfway, until golden and crisp.

Can I freeze these potato cakes?

Yes! Freeze them uncooked on a baking sheet, then transfer to a bag. Cook from frozen, adding a few extra minutes to the cooking time.

Can I make mashed potato cakes without egg?

Yes! They’ll be more delicate, but still hold together with enough flour and chilled potatoes.

Stacked potato cakes with a dollop of creamy sauce on top.

More Ways to Use Thanksgiving Leftovers

Try my Leftover Turkey Fried Rice for a quick weeknight dinner, or mix things up with a Leftover Turkey Taco Recipe that’s packed with flavor. If you’re craving something cozy, you’ll love my Turkey White Chili or Turkey Pot Pie with Biscuits — both are perfect for stretching those holiday leftovers into delicious new meals.

If you tried this Loaded Mashed Potato Cakes recipe or any other recipe on my blog please leave a 🌟star rating and tell me how it went in the 📝 comments below. I love hearing from you!