Got leftover mashed potatoes in the fridge? Don’t toss them—turn them into something ridic-ulicious! These Loaded Mashed Potato Cakes are crispy on the outside, soft and cheesy inside, and packed with bacon and scallions. They’re everything you love about loaded baked potatoes, just in a golden, pan-fried form. Perfect for using up those Thanksgiving leftovers or anytime you’ve made a big batch of mashed potatoes.
Whether you’re feeding guests, whipping up a fun snack for movie night, or giving day-after leftovers a glow-up, these mini potato cakes are guaranteed to be a hit!
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Table of contents
- Why You’ll Love These Loaded Mashed Potato Cakes
- Ingredients You’ll Need
- How to Make Loaded Mashed Potato Cakes
- Dipping Sauces You’ll Love
- Tips for Perfect Potato Cakes
- Storage and Reheating Loaded Mashed Potato Cakes
- FAQ
- Can I bake these instead of frying?
- Can I freeze Loaded Mashed Potato Cakes?
- Can I make these ahead of time?
- More Delicious Ideas From Nettie
Why You’ll Love These Loaded Mashed Potato Cakes
If you love cheesy comfort food, these little golden patties are going to be your new favorite.
Whether you’re hosting a holiday party, watching the big game, or just want an easy snack, these loaded mashed potato cakes deliver big flavor in every bite.
✔ The perfect use for leftover mashed potatoes (especially after the holidays)
✔ Crispy golden exterior + creamy, cheesy center
✔ Bite-sized and fun—great as appetizers, snacks, or party bites
✔ Quick and easy—ready in just about 20 minutes
✔ Dipping sauce friendly (hello, gravy drizzle!)
Ingredients You’ll Need
To make this easy recipe, you’ll just need a few simple ingredients you probably already have:
- Cold leftover mashed potatoes
- Shredded cheddar cheese
- Crumbled bacon bits
- Scallions or chives
- Egg
- Crushed Ritz crackers or panko breadcrumbs
- Garlic powder, onion powder, salt, and pepper
- Oil and butter for frying
You can find the full ingredient list and measurements in the recipe card below.
How to Make Loaded Mashed Potato Cakes
- Mix it up: Combine mashed potatoes, egg, cheese, bacon, scallions, and seasonings in a bowl.
- Shape: Scoop and flatten into small patties about 2 inches wide.
- Chill (optional): If the mixture feels soft, chill 15–20 minutes.
- Fry: Cook in oil and butter for 3–4 minutes per side until golden brown.
- Serve: Drain on paper towels and enjoy warm with your favorite dipping sauces.
Dipping Sauces You’ll Love
These crispy potato cakes are made for dipping! Here are some delicious options to mix things up:
- Sour Cream + Chives – classic loaded potato style
- Chipotle Mayo – smoky and slightly spicy.
- Ranch or Garlic Aioli – great for dipping or drizzling.
- BBQ Sauce – sweet and smoky.
- Leftover Gravy – perfect Thanksgiving twist!
Serve them on a platter with several dips for a fun appetizer spread everyone will love.
Tips for Perfect Potato Cakes
👉 Cold mashed potatoes hold together best.
👉 Coating only the outside gives a crunchy golden crust while keeping the inside creamy.
👉 For the crispiest results, don’t overcrowd your skillet.
👉 Frying in a mix of oil + butter adds extra flavor and browning.
Storage and Reheating Loaded Mashed Potato Cakes
Freeze: Freeze cooked cakes flat, then transfer to a freezer bag. Reheat from frozen in an air fryer or oven.
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: Use a skillet or air fryer to restore crispiness.
FAQ
Can I bake these instead of frying?
Yes! Arrange on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F for 15–20 minutes, flipping halfway through.
Can I freeze Loaded Mashed Potato Cakes?
Definitely. Lay them flat on a baking sheet to freeze, then transfer to a freezer bag. Reheat from frozen in the air fryer or oven.
Can I make these ahead of time?
Yes, form and refrigerate them up to a day in advance. Just fry right before serving.
More Delicious Ideas From Nettie
If you liked these Loaded Mashed Potato Cakes, try these other comfort-food favorites from The Recipe Bowl:
Loaded Mashed Potato Cakes
Equipment
- shallow dish breading
Ingredients
- 2 cups mashed potatoes cold leftover
- 1 large egg
- ½ cup cheddar cheese or Colby Jack shredded
- ¼ cup bacon cooked about 2–3 strips, crumbled
- 2 tablespoons scallions sliced or chopped chives
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt & black pepper to taste
- 1 cup panko breadcrumbs or crushed Ritz crackers for coating
- 3 tablespoons oil and/or butter for frying
Instructions
- In a large bowl, combine mashed potatoes, egg, cheese, bacon, scallions, garlic powder, onion powder, salt, and pepper. Stir until evenly mixed.
- If the mixture feels too soft to shape, add 1–2 tablespoons of crumbs just to help it hold together (optional).
- Scoop mixture using a medium cookie scoop or tablespoon. Roll into a ball, then gently flatten into mini patties about 2–2½ inches wide and ½ inch thick.
- Place crushed crackers or panko in a shallow dish. Gently press each patty into the crumbs to lightly coat both sides.
- (Optional) If needed, refrigerate coated cakes for 15–20 minutes to firm up before frying.
- Heat oil and/or butter in a nonstick skillet over medium heat.
- Pan-fry cakes in batches for 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate. Serve hot with dipping sauces and optional toppings such as extra scallions, bacon, or a dollop of sour cream.
Notes
Notes
- Coating the cakes in panko or crushed Ritz gives a crispier, golden exterior.
- If your mashed potatoes are extra creamy, chilling shaped cakes helps them stay firm.
- Cheddar is classic, but pepper jack adds spice and smoked gouda gives a rich twist.
- For extra golden color, use a combo of butter and oil for frying.
Storage & Reheating
- Store: In an airtight container up to 3 days in the fridge.
- Reheat: In a skillet or air fryer (375°F) for a few minutes to re-crisp.
- Freeze: Freeze in a single layer, then transfer to a freezer bag. Reheat from frozen in the oven or air fryer.
Variations (Optional)
- Spicy: Add diced jalapeño or swap cheese for pepper jack.
- Loaded-loaded: Add more bacon and a pinch of smoked paprika.
- Herb lovers: Try parsley, dill, or thyme for a fresh twist.
- Gluten-free: Use gluten-free panko or crushed GF crackers.