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Mashed Potato Cakes

Categories: Cakes, Snacks

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Leftover mashed potatoes vary in consistency. If the mixture is too thin to scoop properly, add a few additional tablespoons of flour to the recipe.


  • 3 c. mashed potatoes leftovers work great
  • salt to taste
  • pepper to taste
  • 2 tbsp. all-purpose flour
  • 1 lg. eggs lightly beaten
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 c. shredded cheddar cheese
  • 2-3 scallions sliced thin
  • vegetable oil or cooking spray


Test the mashed potatoes for seasoning. Add additional salt and pepper to taste.

 In a large bowl; combine the mashed potatoes, egg, flour, Clabber Girl Baking Powder, cheddar cheese, and scallions. Heat a large skillet over medium heat and grease the pan lightly with either vegetable oil or cooking spray.

Use a cookie scoop to portion the mixture into the pan and gently press flat with a spatula. Working in batches, cook the mashed potato cakes for approximately 2 minutes per side. Serve hot.

Makes 16-20 cakes.