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We do have a delicious solution for you today, Mashed Potato Patties. The leftover mashed potato patties that my mom made are a great side dish and are craved at our house.
When making mashed potatoes, “experts”, say one potato for every two people. But I always count at least one potato per person with an extra two to three. No wonder we are faced with mounds and mounds of leftover mashed potatoes.
Mashed potatoes are OK served again and again but how many times can you get away with re-heating the same old spuds?
You don’t have to worry if you have a couple of recipes up your sleeve to deal with leftover potatoes.
Especially this recipe for Potato patties, it will make you glad you have plenty of leftover mashed potatoes. And you might start even planning on having extra by making more in the first place.
If you initially made chunky potatoes or our Crazy Good Rustic Mashed Potatoes you will need to mash the potatoes a little more prior to mixing up this recipe. The easiest way to do this is to use a potato ricer, it’s not that expensive and it can really save you in time and effort.
Just a note, this Fried Potato Patties recipe is simply divine made from our Garlic Mashed Potato Casserole, you just have to try them!
But I must confess, I may will be making extra potatoes just to guarantee leftover potatoes, all because my family loves to eat these golden Potato Patties.
Maybe this is why I don’t often listen to “experts” and I cook the way I cook.
If you enjoyed these Mashed Potato Patties try these:
- Easier than you think Cheddar and Bacon Potato Skins
- Twice Baked Potato Casserole
- Garlic Mashed Potato Casserole
- Red Skinned Garlic Mashed Potatoes
Click Here to Save this Potato Pattie Recipe to Pinterest
Mashed Potato Patties
- Potato Ricer
- Mash potatoes with a potato ricer and combine with onion, egg, cheese, flour in a large bowl
- Scoop up 1/3 cup of the mixture, shape into balls and roll each into flour and flattened into patties
- Melt butter in large skillet over medium heat
- Fry each patty in the skillet about 5 minutes each side until golden brown, salt, and pepper to taste
- Snip fresh chives with herb scissors and garnish prior to serving