Leftover mashed potatoes are repurposed into delicious crispy-on-the-outside and soft-on-the-inside cakes. Top them off with sour cream and fresh parsley for a fun and tasty snack! You’ll be making extra mashed potatoes just to make these!
Happy Thanksgiving! I know I’m a day late. I actually meant to write up a quick little Thanksgiving post yesterday, but I got caught up in family time, movies, and FOOD! I hope you all had a wonderful day with your family and friends and celebrated all that you’re thankful for.
I have to apologize for not getting any posts up for the last week – I still had a few Thanksgiving recipes that I wanted to share, but unfortunately life threw a curve ball. Last Thursday my beautiful grandmother passed away and I was home spending time with my family.
My grandmother has been a huge influence in my life, especially when it comes to cooking. I spent a lot of time at her house as a child helping her make homemade chicken noodle soup and Italian cookies. If I had to choose a favorite recipe from her, it would be a tie between the chicken soup (I’ll be sharing it with you this winter!) and rhubarb pie.
So, now that the big day is over you’re probably faced with a fridge full of leftovers! If you’re anything like me, you go entirely overboard in the amount of food you serve for Thanksgiving! Heating up leftovers is great the next day, but can get old pretty quick. Don’t worry; I have a lot of creative ways to repurpose them. Last year I shared with you a delicious panini, my great-grandmother’s turkey pie, leftover hash, and turkey and rice soup. All great ways to use up those leftovers!
Today’s recipe however, takes the cake. These mashed potato cakes are amazing! They are crisp on the outside, but still creamy on the inside and full of flavor. Cheesy, buttery, and oh so sinful – I still consider today and the weekend a holiday, so calories don’t count. Right?
Mix your leftover mashed potatoes with cheese, parsley, and pepper. Form them into cute little patties and then bake! I tried a few on the stovetop and they end up being too greasy and difficult to work with. Baking them is the way to go!
These are so addicting – especially topped with sour cream. A great snack to enjoy after a day of black Friday shopping, if you’re into that. My shopping consists of me sitting in my PJ’s clicking away on my computer.
I plan on serving these up tomorrow when my parents come to visit. They will make a great snack for tree trimming! Also on the menu are my amazing chocolate chip cookies, which I plan on making gluten-free. I’ll let you know how the turn out!
I’ll also be making a leftover turkey soup using up all of my leftovers – I’ll be sharing that recipe on my Facebook page, so make sure to follow me there so you don’t miss out!
I really hope you’ll give these mashed potato cakes a try! They might just be my new favorite recipe.
- 2 Cups Leftover Mashed Potatoes, cold
- ½ Cup Shredded Sharp Cheddar Cheese
- 1 Tablespoon Fresh Parsley, plus more for garnish
- Kosher Salt & Freshly Ground Black Pepper
- Sour Cream, for serving
- Preheat the oven to 450º.
- In a medium bowl, mix together the mashed potatoes, cheese, parsley, salt, and pepper. Take a few tablespoons of the mixture and form into thick patties (I use an ice cream scoop for this).
- Lay the cakes onto a baking sheet covered with parchment paper – leaving an inch and ½ between them, as they will spread out.
- Bake the mashed potato cakes for 25-30 minutes or until nicely browned and crisp. Let them rest for 10 minutes on the baking sheet before serving.
- Top with sour cream and fresh parsley and serve!