Leftover Mashed Potato Cakes | Gluten Free

5 from 1 vote

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Prep Time: 20

Cook Time: 20

Total Time: 40

Yield: potato cakes

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 enjoy as is.

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Author: Madison @ Wonders of Cooking

Equipment

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.

Notes

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.

*Nutrition information is an estimate and may vary based on ingredients and preparation.

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