Who doesn’t love the comforting allure of mashed potatoes? But what do you do when you’ve got extra, or simply crave that savory, crispy goodness without the fuss of boiling and mashing fresh potatoes? Enter the ingenious solution: Mashed Potato Cakes made with instant potatoes! This recipe transforms humble instant flakes into golden-brown, crispy-edged savory patties that are incredibly satisfying and surprisingly delicious. It’s a perfect quick side dish, a clever way to use up instant potato packets, or a fantastic base for a light meal.

Why I Love This Recipe

I know what you might be thinking: “Instant potatoes?” But trust me, for these potato cakes, instant mashed potatoes are actually a secret weapon. They provide a consistently smooth and pliable base that’s perfect for shaping, and they absorb flavor beautifully. What I love most about this recipe is its sheer simplicity and speed. You can have these crispy, savory cakes on your table in minutes, making them an ideal solution for a busy weeknight. They offer a delightful contrast of textures – wonderfully crispy and browned on the outside, and soft and fluffy on the inside. Plus, they’re incredibly versatile, allowing for endless flavor customizations, proving that pantry staples can truly shine!

List of Ingredients

To make these surprisingly delicious Mashed Potato Cakes with Instant Potatoes, you’ll need:

• 2 cups prepared instant mashed potatoes (prepared according to package directions, usually with milk, butter, and salt)
• 1/4 cup all-purpose flour (plus more for dredging)
• 1 large egg, lightly beaten
• 1/4 cup shredded Cheddar cheese (or other cheese like Parmesan, optional) or Sour Cream
• 2 tablespoons chopped fresh chives or green onions (optional, for flavor and color)
• 1/2 teaspoon garlic powder (optional, for extra savory flavor)
• Salt and freshly ground black pepper to taste
• 2-3 tablespoons vegetable oil or olive oil, for frying

Swaps and Notes

• Instant Potatoes: Prepare your instant mashed potatoes according to package directions before starting this recipe. They should be seasoned, but not overly salty. Use regular instant flakes, not flavored varieties unless you want that specific flavor.
• Flour: All-purpose flour helps bind the cakes and contributes to the crispy exterior. You can use a gluten-free all-purpose blend as a substitute.
• Egg: The egg acts as a binder, helping the cakes hold their shape.
• Cheese: Shredded Cheddar is a classic choice, but feel free to experiment with Parmesan, Monterey Jack, or even a smoked Gouda for different flavor profiles. Omit for a plain potato cake.
• Herbs: Fresh chives or green onions add a wonderful oniony freshness. Dried parsley or a blend of dried herbs like thyme or rosemary can also be used.
• Seasoning: Adjust salt and pepper based on how seasoned your prepared instant mashed potatoes are. Garlic powder is a great addition for a more savory cake. A pinch of paprika or onion powder can also be added.
• Oil for Frying: Vegetable oil, canola oil, or light olive oil work well for frying. You need just enough to coat the bottom of the pan. Butter can be used for extra flavor, but watch it carefully as it browns quickly.

List of Steps for the Recipe

These potato cakes come together in a flash, making them perfect for a quick meal.

1. Prepare Mashed Potatoes: First, prepare 2 cups of instant mashed potatoes according to the package directions. Ensure they are fully hydrated and seasoned to your liking. Let them cool slightly, just until they are warm or at room temperature (not hot).
2. Combine Ingredients: In a medium bowl, combine the prepared (and slightly cooled) instant mashed potatoes, 1/4 cup all-purpose flour, lightly beaten egg, shredded Cheddar cheese (if using), chopped chives/green onions (if using), garlic powder (if using), and salt and black pepper to taste.
   • Use a spoon or your hands to gently mix all ingredients until just combined. Be careful not to overmix.
3. Shape the Cakes: Lightly flour your hands. Take about 1/4 cup of the potato mixture and flatten it into a patty about 1/2 inch thick and 3-4 inches in diameter. Repeat with the remaining mixture. You should get approximately 6-8 cakes, depending on their size.
4. Dredge in Flour (Optional for Extra Crisp): For an extra crispy exterior, lightly dredge each shaped potato cake in a small amount of additional all-purpose flour, shaking off any excess. This creates a thin coating that crisps up beautifully.
5. Pan-Fry the Cakes:
   • Heat 2-3 tablespoons of vegetable or olive oil in a large non-stick skillet over medium heat. The oil should be hot enough that a small drop of water sizzles immediately.
   • Carefully place the potato cakes into the hot oil in a single layer, making sure not to overcrowd the pan. You may need to fry them in batches.
   • Cook for 3-5 minutes per side, or until golden brown and crispy.
6. Drain and Serve:
   • Remove the potato cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
   • Serve immediately, garnished with extra fresh chives or a dollop of sour cream if desired.

Tips for Success

• Cool Potatoes Slightly: Don’t mix the ingredients with piping hot mashed potatoes. Let them cool to warm or room temperature; this helps the mixture bind better and prevents the egg from cooking prematurely.
• Don’t Overmix: Overmixing the potato mixture can make the cakes tough. Mix just enough to combine the ingredients.
• Pat Dry: If your prepared instant mashed potatoes seem too wet, you can let them sit for a few minutes or gently blot them to remove excess moisture before mixing. A drier base helps with crispiness.
• Don’t Overcrowd the Pan: Fry in batches to ensure the oil temperature stays consistent and the cakes brown evenly. Overcrowding can lead to soggy cakes.
• Medium Heat: Cook over medium heat. Too high, and they’ll burn before cooking through; too low, and they’ll absorb too much oil and be greasy.
• Dredging (Optional but Recommended): The light flour dredge before frying creates a beautiful golden crust.
• Keep Warm: If cooking in batches, keep the cooked cakes warm in a low oven (200∘F / 95∘C) while you finish frying the rest.

Serving Suggestions and Pairings

These Mashed Potato Cakes are incredibly versatile and can be served in many ways:

• Breakfast or Brunch: A fantastic alternative to hash browns or home fries, served with eggs, bacon, or sausage.
• Side Dish: Pair them with roasted chicken, pork chops, steak, or grilled fish.
• Light Meal: Top with a fried egg and a sprinkle of hot sauce for a quick and satisfying lunch.
• Snack: Enjoy them plain or with a simple dip.
• Dipping Sauces: Ketchup, sour cream, apple sauce, a sprinkle of hot sauce, or a creamy dill sauce.
• Garnish: Fresh chives, chopped parsley, or a dollop of sour cream or Greek yogurt.

Nutritional Information

A single serving of Mashed Potato Cakes (approximately 1 cake, depending on size, without additional sauces/toppings) contains:

• Calories: Approximately 150−200 calories
• Fat: Approximately 8−12g
• Carbohydrates: Approximately 15−20g
• Protein: Approximately 3−5g
• Fiber: Approximately 1−2g
• Sodium: Approximately 200−300mg (varies greatly depending on instant potato brand and added salt)

Please note that these are approximate values and can vary based on specific brands of instant potatoes, precise measurements, the amount of oil absorbed during frying, and any optional cheese or herbs.

Storage and Leftover Tips

These potato cakes are best enjoyed fresh, but leftovers can be managed:

• Refrigeration: Store cooled potato cakes in an airtight container in the refrigerator for up to 3 days. They will lose their crispiness.
• Reheating: To best regain crispiness, reheat in a toaster oven or air fryer at 375∘F (190∘C) for 5-8 minutes, or in a regular oven at 400∘F (200∘C) for 8-12 minutes, flipping once, until heated through and re-crisped. Avoid microwaving, as it will make them soggy.
• Freezing: Cooked and cooled potato cakes can be frozen. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container with parchment paper between layers for up to 1-2 months. Reheat from frozen in an air fryer or oven until hot and crispy.

Final Thoughts

Don’t let the “instant” fool you – these Mashed Potato Cakes are a delicious and incredibly convenient way to enjoy the comforting flavor of potatoes with a delightful crispy twist. They’re quick to prepare, customizable, and a fantastic solution for a tasty side dish or a light meal whenever the craving strikes. Give them a try, and you might just find a new favorite way to enjoy your potatoes!

We’d love to hear how these easy potato cakes turn out for you! Share your comments, photos, and any creative additions in the comments section below. And be sure to follow Chefmaniac.com for more quick, easy, and delicious recipes for everyday cooking!