Are you looking for creative and easy leftover recipes? There may not be a better recipe than these Mashed Potato Cakes.
I enjoy this recipe so much, it might be better than plain old mashed potatoes. Like all recipes, they start with good ingredients. Maybe this recipe is even better than the original because it starts with such a good base. Mashed potatoes made with butter and cream – that is a really rich beginning. Then texture and more flavor is added in this leftover recipe. Cheese is added for more creaminess and flavor. The cakes are formed, rolled in gluten free flour and then pan fried. The pan frying adds flavor, but more importantly, a great crust.
The crust created reminds me of hash browns. Hash browns are my favorite kind of potato. They need to be CRISP! They are the best when made on a flattop at a diner. Nothing better. One of my family’s favorite dishes and breakfasts of all time is the garbage plate at FRANK’S DINER. It is a scramble with a whole bunch of onions, peppers, cheese mashed up in hash browns. It is on our to do list when the kids come home for the holidays. It is in Kenosha, Wisconsin and so worth the effort.
I love potatoes and potatoes may be the most versatile ingredient there is. Doing a blog search, I am reminded of some great potato recipes. These SPICY POTATOES are oven baked and super crisp. My VESUVIO POTATOES are one of the most searched recipes on the blog. These LAYERED MASHED POTATOES were both super tasty and quite elegant. I could go on and on but the last recipe I am sharing here is my BAKED PARMESAN POTATO WEDGES. They were crisp and full of flavor.
The cast of characters.
Making and frying the mashed potatoes.
The Mashed Potato Cakes Plated.
Mashed Potato Cakes
Potatoes are so versatile. They also are great to work with for leftovers. These gluten free Mashed Potato Cakes might be better than the night before.
- 1 LB Mashed Potatoes
- 2 Tbsp Gluten free all-purpose flour
- 1 Cup Shredded cheddar cheese
- 1/2 Cup Smoked gouda
- 1/4 Cup Canola Oil
Let the potatoes come to room temperature. Mix all the ingredients except for the oil. Form in to cakes.
Heat 2 tbsp of the oil in a skillet on medium high heat. Add 3 of the cakes at a time. Do not overcrowd the pan. Cook for 3 - 4 minutes per side. When cooked on both sides move the cakes to baking tray to let them drain. If you are waiting to eat, they can be put in a 200 degree oven to keep warm.
Serve and enjoy!