Perfect comfort food side dish or snack, loaded with gooey cheese and crunchy breadcrumbs!
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Why You’ll Love These Cheesy Mashed Potato Cakes
There’s something irresistibly comforting about potatoes—especially when they’re transformed into creamy, cheesy, crispy-edged patties! These Cheesy Mashed Potato Cakes are everything you love about mashed potatoes—only better. They’re packed with sharp cheddar, green onions, and coated in golden breadcrumbs for the ultimate texture and flavor experience. Serve them as a side for dinner, a creative brunch item, a tasty snack, or even as the centerpiece for a vegetarian-friendly meal
In this post, I’ll walk you through every step, from boiling the potatoes to frying the perfect patties—and I’ll also share expert tips on getting the creamiest mash, making ahead, freezing, and switching up flavors. Trust me, your family and friends will ask for this recipe again and again!
Ingredients for Cheesy Mashed Potato Cakes
- Potatoes (about 5 large russets or Yukon Golds, ~2.5 pounds)
- Butter (2 tablespoons, unsalted preferred)
- Milk or Cream (start with 1/4 cup, add for desired creaminess)
- Salt & Pepper (to taste)
- Garlic (1–2 cloves, minced, or 1 tsp garlic powder)
- Green Onions (3–4 stalks, finely sliced)
- Shredded Cheese (1–1.5 cups; sharp cheddar shines, but try Gouda, mozzarella, or a blend!)
- All-Purpose Flour (for dredging)
- Eggs (2 large, beaten, for binding and coating)
- Breadcrumbs (1.5–2 cups, Italian-style work beautifully)
- Neutral Oil (for frying, such as canola or sunflower; about 1/2 inch deep in your skillet)
- Sour Cream, extra green onion, or chives (for garnish, optional but highly recommended!)
Tip:
Russet potatoes are perfect for fluffy mashed potatoes, while Yukon Golds offer a buttery, creamy texture. Feel free to use a mix!
Step-by-Step Instructions
Step 1: Cook the Potatoes
- Peel the potatoes (if preferred; skins add texture and nutrients, so this is optional).
- Cut potatoes into even chunks—this ensures even cooking.
- Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
Bring to a boil, then simmer for about 15–18 minutes until fork-tender. - Drain well and return to the pot, allowing excess moisture to steam off for a minute or two.
Step 2: Mash and Flavor the Potatoes
- While potatoes are still hot, add 2 tablespoons butter and your desired amount of milk or cream. (Start with 1/4 cup, add more for creaminess.)
- Add salt, pepper, and minced garlic (or garlic powder) for flavor.
- Mash until smooth and creamy. Taste and adjust seasonings as needed.
- Let cool slightly before adding the next mix-ins (so cheese doesn’t melt prematurely).
Step 3: Add the Flavor Bombs
- Stir in green onions and shredded cheese. Mix thoroughly to combine. The cheese should be distributed evenly but not fully melted, as you want cheesy pockets!
Pro Tip: Make sure everything is well mixed so each bite bursts with flavor.
Step 4: Chill and Shape the Cakes
- Transfer the mixture into a deep 9×13 inch baking pan and press down evenly. Smooth the top with a spatula.
- Cover tightly with parchment or plastic wrap.
- Refrigerate for at least 30 minutes (up to 2 hours is fine), allowing the mixture to firm up for easy shaping.
Step 5: Shape and Bread the Cakes
- Once chilled, use a cookie cutter, biscuit cutter, or drinking glass (about 2.5–3 inch diameter is ideal) to cut out rounds. Re-shape scraps to form extra patties.
- Set up a breading station:
- One shallow dish with flour
- One with beaten eggs
- One with breadcrumbs
- Dredge each patty in flour, then dip in egg, then coat with breadcrumbs. Press gently to ensure they stick.
Step 6: Fry to Crispy Perfection
- Heat a large skillet or non-stick frying pan over medium-high heat. Add enough oil to coat the pan (about 1/2 inch deep).
- Once the oil reaches 350°F (180°C) (sizzle when a breadcrumb is dropped in), carefully add 3–5 patties at a time.
- Fry for about 3–4 minutes per side, or until deeply golden brown and crisp. Adjust heat as needed to avoid burning.
- Transfer cooked cakes to a wire rack or paper towels to drain any excess oil. Continue with remaining cakes.
Note: For a lighter version, you can bake the cakes at 400°F (200°C) on a parchment-covered tray, flipping halfway, until crispy—about 28–32 minutes.
Step 7: Serve and Enjoy!
Serve your cheesy mashed potato cakes warm. Garnish them generously with a dollop of sour cream, extra green onions, fresh chives, and even more shredded cheese if you’re feeling indulgent.
Serving Suggestions
- Classic Side Dish: Pair with steak, grilled chicken, or roasted veggies.
- Brunch Star: Perfect with poached eggs or topped with smoked salmon and crème fraîche.
- Party Snack: Make mini cakes for appetizers—top with a tiny swirl of sour cream and a sprinkle of chives.
- Main Event (Vegetarian Friendly): Serve with a hearty salad and some roasted tomatoes for a satisfying meal.
Expert Tips for Cheesy Mashed Potato Cakes
- Cool your mash: Letting potato mixture cool before adding cheese prevents greasy, runny patties.
- Don’t skimp on chilling: If the mixture is not firm, shaping the cakes becomes frustrating. Chill longer if needed!
- Consistent size: Use a cookie cutter for evenly sized cakes so they cook evenly.
- Crispier crust: Double-bread for extra crunch—dip twice in egg and breadcrumbs.
- Oil temp matters: Frying at the right temperature keeps cakes crisp, not greasy. Use a thermometer if possible!
Try this: Add a pinch of smoked paprika, cayenne pepper, or chopped fresh herbs (thyme, dill, or rosemary) to the mash for new flavor twists!
Flavor Variations for Cheesy Mashed Potato Cakes
- Different Cheeses: Try Gruyère (for richness), crumbled feta (for tang), or pepperjack (for a spicy kick).
- Loaded Cakes: Add diced bell peppers, corn, or jalapeños for a loaded baked potato vibe.
- Gluten-Free: Use gluten-free flour and breadcrumbs for dredging.
- Vegan: Use plant-based butter, non-dairy milk, vegan cheese, and egg substitute for a fully plant-based treat.
- Sweet and Savory: Add minced caramelized onions and a handful of parmesan for an umami boost.
Batch & Freeze: Form, bread, and freeze uncooked cakes on a tray, then transfer to a bag once frozen. Fry or bake straight from the freezer—just add a couple extra minutes cooking time!
Frequently Asked Questions
Can I use leftover mashed potatoes?
Absolutely! This is a perfect way to use leftover mash. Make sure it’s not too soft; if it is, add a spoonful or two of flour or a beaten egg for structure before shaping.
Can I bake instead of fry?
Yes! Place breaded cakes on a parchment-lined baking sheet, spray with oil, and bake at 400°F (200°C) until golden and crisp, flipping after 15 min (total: 28–32 minutes). They’ll be slightly less crisp than fried but still delicious!
Do these freeze well?
Yes. See instructions below in ‘Storage & Freezing‘.
Is this recipe gluten-free?
With GF flour and breadcrumbs, absolutely! Just ensure all flavorings are gluten-free as well.
Can I make these ahead?
Definitely. Prepare, bread, and refrigerate for up to 2 days. Fry or bake just before serving for freshest flavor and crispness.
Nutrition Information (per patty, estimate)
- Calories: 220–260
- Carbohydrates: 20–24g
- Protein: 6–8g (more with extra protein or cheese added!)
- Fat: 11–14g (varies with frying vs. baking)
- Sodium: 280–360mg (depending on cheese)
Numbers are estimates and will vary by ingredients and size. For a lighter option, use less butter and fry in minimal oil or bake.
Storage & Freezer Instructions
- Fridge: Store cooked cakes in an airtight container up to 4 days. Reheat in oven or air fryer for crispiness.
- Freezer: Arrange breaded, uncooked cakes in a single layer on a baking sheet; freeze until hard; transfer to freezer bags. Cook (fry or bake) from frozen—just add a couple minutes to cooking time!
- Reheating: To maintain crunch, reheat in oven or toaster oven (375°F, 8–10 min) or in an air fryer. Avoid microwaving, as breading gets soggy.
Troubleshooting: Common Issues & Fixes
- Mixture too soft to hold shape? Add a tablespoon or two of flour or an extra egg, chill longer, or bread generously.
- Cakes fall apart during frying? Chill your mixture more, or be sure to press them gently when shaping and breading.
- Too oily or greasy? Don’t overcrowd the pan, and fry at the right temperature (oil should sizzle, not bubble violently or smoke!). Drain on wire rack.
- Not getting crisp? Try double breading or bake at a higher temp for a final crispy finish.
Scaling the Recipe
This recipe easily doubles for a crowd or halves for a cozy dinner. You can even make mini cakes for parties or holidays. Adjust ingredient quantities and pan size accordingly!
The Story Behind Potato Cakes
Potato cakes are beloved worldwide, from Irish boxty and Scottish tattie scones to Eastern European latkes and American hash browns. Our version takes the best parts of classic potato cakes—comforting, golden, and crunchy—and gives them a loaded-mash twist with cheese and fresh herbs. It’s both nostalgic and modern, making it a perennial hit across ages and cuisines.
Crispy Cheesy Mashed Potato Cakes
Equipment
- Large Skillet
- Potato Masher
- 9×13 Baking Dish
Ingredients
Potato Mixture
- 2.5 lbs russet potatoes peeled and cubed (about 5 large)
- 2 tbsp unsalted butter
- 0.25 cup milk or cream
- to taste salt and pepper
- 1 tsp garlic powder or 2 cloves minced garlic
- 3 green onions thinly sliced
- 1.5 cups sharp cheddar cheese shredded
Breading Station
- 0.5 cup all-purpose flour
- 2 large eggs beaten
- 1.5 cups breadcrumbs Italian-style preferred
For Frying
- 0.5 cup neutral oil canola, vegetable, or sunflower
For Serving
- sour cream optional
- fresh chives optional
Instructions
- Cook Potatoes: Boil peeled, cubed potatoes in salted water until tender (15-18 mins). Drain well and return to pot to dry slightly.
- Make Mashed Potatoes: Mash with butter, milk, salt, pepper, and garlic until smooth. Let cool slightly.
- Add Mix-Ins: Stir in green onions and shredded cheese until evenly distributed.
- Chill: Press mixture into 9×13 dish, cover, and refrigerate 30 mins to firm up.
- Shape Cakes: Use 3-inch cutter to form patties. Re-roll scraps for more cakes.
- Bread: Dredge each patty in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere.
- Fry: Heat oil in skillet to 350°F (180°C). Fry cakes 3-4 mins per side until golden brown. Drain on wire rack.
- Serve: Garnish with sour cream and chives if desired. Best served warm!