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Cheesy Mashed Potato Cakes

Leftover Cheesy Mashed Potato Cakes

Let's Make Leftovers Great Again! Leftover Cheesy Mashed Potato Cakes are crispy on the outside and have a cheesy creamy mashed potato texture on the inside. It's the most delicious way to use up leftover mashed potatoes.
Course Side Dish
Cuisine American
Keyword mashed potatoes,bread crumbs,cheddar cheese,thyme
Prep Time 5 minutes
Total Time 5 minutes
Servings 15 Cakes
Calories 113kcal
Author Nicole Crocker


  • 3 Cups Mashed Potatoes
  • 1/4 Cup Flour
  • 2 Large Eggs
  • 1-1 1/2 Cups Cheddar Cheese ,shredded
  • 2-3 teaspoons Fresh Thyme ,chopped
  • 1/4 Cup Seasoned bread crumbs


  • Heat oil in a large skillet over medium high heat. 
  • In a large bowl, mix cold mashed potatoes with a fork to loosen them back up. 
  • Add flour, eggs, cheese, and thyme and mix to combine.
  • Using an ice scream scoop or large spoon scoop out enough mashed potato mixture to form a ball about 3-4 inches in diameter.
  • Slightly flatten the ball and dip each side in bread crumbs. Set aside onto a plate and continue to make cakes until all of the potato mixture is gone.
  • Place a few cakes into your heated pan. Check periodically to make sure they are not burning and adjust heat as needed. I cooked mine about 3-5 minutes on each side. **If they seem to be browning too quickly....before inside of the cake and get hot....reduce heat slightly. 
  • Serve immediately or Place on an oven safe dish and place in about a 275 Degree oven to keep warm and crispy until you are ready to serve. 


Serving: 1cake | Calories: 113kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 118mg | Potassium: 156mg | Vitamin A: 165IU | Vitamin C: 10.1mg | Calcium: 93mg | Iron: 0.6mg