Crispy and creamy, these are my favorite use for leftovers.
My love for mashed potatoes is deep and profound, but I do have to admit that they don’t reheat particularly well. They lose some of their creaminess, a little of their luster in the microwave, so the second eating experience is never quite as enjoyable as the first. But not to worry. There are a ton of ways to reinvent leftover mashed potatoes so they are (nearly) just as exciting the next day. Case in point – our Cheesy Leftover Mashed Potato Fritters. They’re simple to make and are irresistibly creamy, crispy, cheesy… enough so that you’ll be whipping up some mashed potatoes just to be able to make them.
I have tried to make mashed potato pancakes or fritters by just stirring in an egg and salt and pepper before and I have mostly failed. The key in succeeding is adding some flour to the mix as a binder with the egg and some cheddar and green onion to liven up the party.
Once you’ve got your mixture together, the other key is to dredge your patties in flour to help them hold together and to give them a nice and crispy outer coating.
They fry up in about three minutes per side and as long as you don’t crowd your pan (work in batches, please!), you’ll end up with a beautifully crispy golden brown exterior and an oh-so-creamy interior.
They’re wonderful with a little dollop of sour cream, it just echoes the creaminess of the interior and gives a little contrast in temperature but the truth is they don’t really need anything at all. Serve them for a light lunch or simple breakfast, they’ll make your day.
Mashed Potato Fritters
Serves 6 Prep 5m Cook 10m
- 3 cups leftover mashed potatoes, chilled
- 3/4 cup cheddar cheese, grated
- 2 tablespoons scallions, chopped, plus more for serving
- 1 egg, beaten
- 1/2 cup plus 3 tablespoons all-purpose flour, divided
- Kosher salt and freshly ground black pepper, to taste
- Vegetable oil, for frying, as needed
- Sour cream, for serving
- In a large bowl, combine the mashed potatoes, cheese, scallions, egg, and 3 tablespoons flour, and salt and pepper, and mix until combined.
- Divide mixture into 12 portions. Roll each into a ball and then flatten into a 1/2-inch thick pancake.
- Place remaining flour in a shallow dish and dredge each pancake lightly in flour.
- Heat 4 tablespoons oil in a large pan over medium-heat.
- Once oil is hot, fry fritters in batches until golden brown and crispy on each side, about 3 minutes per side. Work in batches - don't overcrowd pan. Add more oil as needed between batches.
- Remove cooked fritters to a paper towel-lined plate and sprinkle with salt. Serve topped with sour cream and scallions. Enjoy!
- Note: If your mashed potatoes are dry, you might need to add another egg. If your mashed potatoes are especially wet, you might need to add a bit more flour to help the fritters hold together.
Recipe adapted from Just a Taste.