Potato Parsley Cakes are one of those sides that you may not think of making, but it might replace your average serving of spuds. Mashed potatoes are quickly transformed into a savory patty and pan-fried until golden, making for a perfect crispy, crunchy, and creamy combination.

Whether you have a bowl of leftover mashed potatoes sitting in your fridge or want to shake up the tried, true, and often overdone holiday side dishes, then you have to try this recipe. This recipe transforms mashed potatoes with the simplest additions and the cooking method makes for a visually appealing and absolutely addictive side dish.

Take mashed potatoes, either homemade, store-bought, or even instant, and mix them together with chopped fresh parsley. If the mashed potatoes don’t have any other seasoning, you’ll want to season them with some salt and pepper as well.

Portion out the mashed potatoes, forming small one-and-a-half-inch thick hockey puck-like patties, transfer them to a tray, and refrigerate them for thirty minutes.

Once the thirty minutes are up, melt butter in a pan and sear the patties in batches, making sure not to overcrowd the pan. Even though the patties were refrigerated and chilled, the thinness of the patties allowed them to cook through completely in a matter of minutes.

Served warm with an exchange sprinkling of parsley, and you’re ready to dig in!

The outside is crisp with a nice firm bite, but it melts away easily, leaving you to experience the creamy smooth rich mashed potato interior.

While simple, the parsley, salt, and pepper season the mashed potatoes in a balanced and complimentary way, but also contrasting it with a bite of seasoning and a bite of fresh herbaceousness.

These Parsley Potato Cakes are the perfect side dish to roast chicken, pot roast, or ham. It’s not bounded by any particular season, meaning they’d work as a side for Easter, Thanksgiving, or Christmas. The versatility and possibilities of when to make these patties are endless!