Mashed Potato Cakes are one of my all-time favorite dinner sides. It's a classic.
Crispy on the outside and fluffy on the inside, these golden potato cakes are made with leftover mashed potatoes, sharp cheddar cheese, eggs, fresh or dried chives, and a touch of gluten-free flour.
Top with a dollop of sour cream and more chives, chipotle aioli, butter, or just enjoy plain as is. There's plenty of flavor just in the cakes themselves!
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Tips for Making the Best Potato Cakes:
- Use cold, dry mashed potatoes. Cold potatoes hold their shape better and are easier to form into cakes. If your mashed potatoes are very creamy, add a little more gluten-free flour, a tablespoon at a time, until they are easy to shape.
- Shred your cheese fresh. Freshly grated cheddar melts and tastes better. Pre-shredded cheeses contain unnecessary anti-caking ingredients.
- Don’t overmix. Mix just until everything is combined—overmixing can make the cakes gummy.
- Use a hot, well-seasoned cast iron skillet. A hot pan with a thin layer of neutral oil, like refined coconut or canola oil, gives you a crisp, golden crust. Don’t flip too early—let them develop a crust before turning.
- One of the great things about mashed potato cakes is you can make them completely your own. Add crumbled bacon or chopped green onions, or even top with avocado slices or a poached egg. I mean, the sky's the limit.
Ingredients for Mashed Potato Cakes:
- Cold, dry leftover mashed potatoes
- Freshly-shredded cheddar cheese
- Eggs
- High quality gluten-free flour mix containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking Flour.
- Chives, fresh or dried
- Salt & pepper
- Neutral cooking oil. I used refined coconut oil.
Mashed Potato Cakes Recipe:
- Place the mashed potatoes in a large mixing bowl, then add the eggs, shredded cheese, gluten-free flour, chives, salt, and pepper.
- Stir until just combined and no flour lumps remain. If your potatoes are creamy and the mixture is still wet, add flour one tablespoon at a time until the batter is easy to shape. The dough should be soft and slightly sticky.
- Use a cookie scoop to measure out the potato cakes--about 4 tablespoons of batter per potato cake. Wet your hands, then shape the balls of batter into flat discs, no thicker than 1-inch.
- Heat oil in a cast iron skillet over medium heat. Once the oil is hot and shimmering, add the potato cakes, leaving space between each for easy flipping. Cook for 4–6 minutes per side, until golden and crispy outside and heated through. For best results, check that the center reaches 160°F with a meat thermometer.
- Serve hot with sour cream and additional chives, or your favorite toppings.
Equipment
You only need basic tools to make these gluten free potato cakes. I recommend:
- A large cast iron skillet
- A stand-mixer, optional
- Silicone spatulas
- A digital thermometer
How to Store Mashed Potato Cakes:
You can store potato cakes in an airtight container in the refrigerator for 1-2 days. (Remember, we're using leftover potatoes, so you don't want to keep them around too too long.)
I love freezing these potato cakes to have ready anytime. Once they’re completely cool, arrange them in a single layer on a baking sheet and freeze for 1–2 hours, until solid. Then transfer to labeled freezer bags and store for later.
Reheat frozen potato cakes in the oven at 375 F for 15 to 20 minutes, flipping halfway through. You can also use the broiler to get them crisp.
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Leftover Mashed Potato Cakes | Gluten Free
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Ingredients
- 2 cups cold, dry mashed potatoes
- 2 large eggs
- 1 cup cheddar cheese freshly-shredded
- 6 tablespoon high quality gluten-free all purpose flour containing xanthan gum
- 2 teaspoon chives
- ½ teaspoon salt
- ¼ teaspoon black pepper
- neutral cooking oil I used refined coconut oil
Instructions
- Place the mashed potatoes in a large mixing bowl, then add everything except for the oil.2 cups cold, dry mashed potatoes, 2 large eggs, 1 cup cheddar cheese, 6 tablespoon high quality gluten-free all purpose flour containing xanthan gum, 2 teaspoon chives, ½ teaspoon salt, ¼ teaspoon black pepper
- Stir until just combined and no flour lumps remain. If your potatoes are creamy and the mixture is still wet, add flour one tablespoon at a time until the batter is easy to shape. The dough should be soft and slightly sticky.
- Use a cookie scoop to measure out the potato cakes--about 4 tablespoons of batter per potato cake. Wet your hands, then shape the balls of batter into flat discs, no thicker than 1-inch.
- Heat oil in a cast iron skillet over medium heat. Once the oil is hot and shimmering, add the potato cakes, leaving space between each for easy flipping. Cook for 4–6 minutes per side, until golden and crispy outside and heated through. For best results, check that the center reaches 160°F with a meat thermometer.neutral cooking oil
- Serve hot with sour cream and additional chives, or your favorite toppings.
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