Mashed Potato Cakes


Crispy on the outside, creamy on the inside, these Mashed Potato Cakes make a standout dish for breakfast, lunch, or dinner. When cooking the cakes, be patient and let them brown nicely on one side before flipping them. If they don't brown enough and form a crust, they will fall apart in the pan when you try to flip them over.

Mashed Potato Cakes
Photo: Caitlin Bensel; Prop Styling: Audrey Davis; Food Styling: Rishon Hanners
Active Time:
40 mins
Total Time:
40 mins
Serves 8 (serving size: 2 pancakes)


  • 2 tablespoons canola oil

  • 1 3/4 cups chopped leek (about 1 large leek) (white and light green parts only)

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 2 1/2 cups cold cooked mashed potatoes

  • 2 large eggs, lightly beaten

  • 1/2 cup (about 2 1/8 oz.) + 2 tablespoons all-purpose flour

  • 3 ounces Gruyère cheese, shredded (about 3/4 cup)

  • 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

  • 5 to 6 tablespoons olive oil, for frying

  • 1/2 cup crème fraîche or sour cream


  1. Heat canola oil in a large nonstick skillet over medium-high. Add chopped leeks, salt, and pepper; cook, stirring often, until leeks are tender, about 4 minutes. Remove skillet from heat; transfer leeks to a large bowl, and let cool 5 minutes. Do not wipe skillet clean.

  2. Add mashed potatoes, beaten eggs, flour, cheese, and parsley to bowl with leeks, and gently fold together until well blended. Return skillet to medium-high, and heat 2 tablespoon olive oil. Drop 3 to 4 (1/4-cupfuls) of potato mixture into hot oil in skillet, and, using a fork, gently flatten into 3-inch pancakes. Cook pancakes until golden brown and lightly crisp, 2 to 3 minutes per side, adjusting the heat to medium if needed to keep from over browning. Transfer to a plate lined with paper towels. Repeat with remaining potato mixture and, adding as needed, olive oil, to make 16 pancakes. Serve topped with crème fraîche. Garnish with parsley.

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