Crispy Leftover Fried Mashed Potatoes — Easy, Comforting, and Faster Than You Think
Leftover Fried Mashed Potatoes are one of those tiny kitchen miracles. You take last night s mash, give it a little love, and out come crisp-edged, fluffy-centered patties that feel more like a treat than reheated leftovers. No fuss, just a few extra steps and a hot skillet. It s perfect if you re in the mood for comfort food but short on time.
Ingredients for this Leftover Fried Mashed Potatoes
Here s what I usually keep handy. Adjust quantities depending on how much mash you have and how crispy you want the outside.
- 3 cups cold leftover mashed potatoes — make sure they re fairly firm
- 1 large egg — helps bind the patties
- 1/2 cup all-purpose flour or breadcrumbs — for structure
- 1/2 cup grated cheddar cheese (optional) — gives richness and flavor
- 2 tablespoons finely chopped green onions or chives — fresh bite
- 1 teaspoon salt and 1/2 teaspoon black pepper — taste as you go
- 2 tablespoons butter or oil for frying — butter gives a lovely flavor
- 1/4 cup extra flour or panko for dredging — for a crisp crust
If your mashed potatoes were already very buttery or very loose, you might need a bit more flour or a splash of breadcrumbs to make the mixture hold together. If the mash had lots of add-ins like herbs, bacon, or vegetables, that s fine. Those extras make the patties even more interesting.
Instructions
Let s walk through this like I m standing next to you in the kitchen. Think of it as chatty step-by-step guidance, not a formal lab protocol.
- Check the texture. Cold mashed potatoes should be firm enough to shape. If they feel too wet, stir in a few tablespoons of breadcrumbs or a bit of flour until it s workable. You want a mixture that holds when pressed but is still soft inside.
- Mix the base. In a bowl, add the mashed potatoes, egg, cheese if using, chopped green onions, salt, and pepper. Use a spoon or your hands to combine. Don t overwork it — you re just bringing things together.
- Shape the patties. Scoop out portions and press into patties. I usually make eight medium patties from three cups of mash. Press them fairly flat so they crisp up on the outside while staying tender in the middle.
- Dredge for crunch. Lightly dust each patty in flour or panko. This gives that golden shell. Tap off the excess so it s even.
- Fry until golden. Heat a nonstick or cast-iron skillet over medium heat. Add butter or oil. Place the patties in the pan and let them sizzle quietly; don t move them for the first few minutes. Flip when the underside is deeply golden, about 3 to 4 minutes per side.
- Drain and serve. Transfer to a plate lined with paper towel for a moment. Serve hot, with sour cream, applesauce, ketchup, or a simple green salad alongside. They re also great tucked into a sandwich.
Tip: if you re making a big batch, keep finished patties warm on a baking sheet in a 200 F oven while you fry the rest. That way everyone eats hot food at once.
Cook and Prep Times
- Prep time: 10 to 15 minutes — mostly mixing and shaping
- Cook time: 10 minutes — about 3 to 4 minutes per side
- Total time: 20 to 30 minutes
This is a quick thing to pull together. If your mash is already cold and ready, you can have these on the table in under half an hour. If you re using piping hot freshly mashed potatoes, let them cool in the fridge first so they hold their shape.
Nutritional information
Nutrition will vary depending on how much butter, cheese, or oil you used, and whether you choose flour or breadcrumbs. Here s a rough estimate per serving, assuming the recipe makes four servings:
- Calories: 330 kcal
- Fat: 14 g
- Carbohydrates: 38 g
- Protein: 8 g
- Fiber: 2 g
- Sodium: 450 mg
If you re watching calories, use a smaller amount of oil for frying or finish in the oven on a nonstick surface. For a lower-sodium option, skip adding extra salt and rely on cheese or herbs for flavor.
Frequently asked questions
Can I make these from fresh mashed potatoes?
Yes. If you just made mashed potatoes, cool them completely in the fridge first. Warm mash will be too soft and won t hold its shape. Patience here pays off. Once cold, treat them the same way — mix, shape, and fry.
How do I keep them crispy when reheating?
Reheat in a skillet over medium-low heat with a touch of butter or oil, or warm them in a 350 F oven on a baking sheet. Avoid the microwave unless you don t mind the crust softening. A quick blast under the broiler for 30 seconds can revive the exterior if needed, but watch closely.
Can I freeze the patties?
Yes. Freeze the shaped, uncooked patties on a tray until solid, then transfer to a freezer bag. When you re ready to cook, fry straight from frozen but give them a couple of extra minutes per side so they heat through. Alternatively, bake from frozen at 400 F until golden and hot in the center.
To finish, a small anecdote: once, after a big holiday meal, I had two huge bowls of leftover mash and no appetite for plain reheated potatoes. So I made these patties, and everyone suddenly found room for more potatoes. The crunchy edges, the soft middle, the little pops of green onion — that s comfort with a wink. Try it tonight. You might start making extra just to have leftovers on purpose.
Enjoy the simple pleasure of turning a mundane leftover into something you actually look forward to eating. If you tinker with fillings or toppings, tell a friend or two. Sharing is half the fun.
Leftover Fried Mashed Potatoes
Ingredients
- 3 cups cold leftover mashed potatoes
- 1 large egg
- 1/2 cup all-purpose flour (or breadcrumbs for gluten-free)
- 1/2 cup grated cheddar cheese (optional)
- 2 tbsp finely chopped green onions or chives
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter or oil for frying
- 1/4 cup extra flour or panko for dredging
Instructions
- Gather your cold leftover mashed potatoes. If they are very loose, you can reduce moisture by stirring in a handful of breadcrumbs or letting them sit in a fine mesh sieve for a few minutes.
- In a mixing bowl, combine the mashed potatoes, egg, grated cheese (if using), chopped green onions, salt, and pepper. Mix until evenly combined. The mixture should hold together when pressed; if too wet, add a little flour or breadcrumbs.
- Form the potato mixture into patties — about 8 medium or 4 large. Press them firmly so they will hold their shape when frying.
- Lightly dredge each patty in extra flour or panko. This helps create a golden crust.
- Heat a large skillet over medium heat and add butter or oil. Once hot, place the patties in the pan without crowding. Fry for 3 to 4 minutes per side, or until deep golden and crisp.
- Transfer to a paper towel–lined plate to drain briefly. Serve hot with sour cream, applesauce, ketchup, or your favorite dipping sauce.
- Leftovers can be reheated in a skillet or oven to keep the crust crisp. Avoid microwaving for too long or the crust will soften.
