Side Dishes
This mashed potato patties recipe transforms leftover mashed potatoes into crispy, golden bites that taste like home. The secret lies in the cornmeal crust—it creates that perfect crunch while keeping the inside tender and creamy.
I developed this recipe after burning through three batches of soggy potato patties, and now it's a guaranteed crowd-pleaser.
The process is straightforward: mix mashed potatoes with egg and cornmeal, shape into patties, and cook until golden brown. Whether you pan-fry for a crispy exterior or bake for a lighter option, these patties hold their shape and deliver that comforting potato flavor in every bite.
The cornmeal adds texture while absorbing excess moisture, ensuring they stay crispy, not greasy.
What makes these patties special is their versatility—serve them as a side with roasted chicken, as a main dish with gravy, or even as a breakfast hash with eggs and bacon.
The golden crust contrasts beautifully with the fluffy potato center, making them irresistible. This recipe delivers restaurant-quality comfort without the fuss.
Ready in just 30 minutes, these patties are perfect for meal prep or a quick weeknight dinner. The key to success is keeping the mixture cold while shaping and cooking them at the right temperature. Once you try this method, you'll never settle for soggy potato patties again.
Ingredients for mash potato patties
Golden crust meets creamy center—just these 11 ingredients transform humble mashed potatoes into crispy comfort bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Leftover Mashed Potatoes 🥔 | 2 cups | Cold, fluffy texture preferred |
| Large Eggs 🥚 | 1 whole | Room temperature for best binding |
| Fine Yellow Cornmeal 🌽 | ½ cup | Not coarse, for crispy crust |
| Shredded Sharp Cheddar Cheese 🧀 | ½ cup | Freshly grated for best melt |
| Unsalted Butter 🧈 | 2 tbsp | Melted for pan-frying |
| All-Purpose Flour 🌾 | 2 tbsp | For light dusting between batches |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste after cooking |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly cracked for best flavor |
| Garlic Powder 🧄 | ¼ tsp | For subtle depth of flavor |
| Vegetable Oil 🫒 | ¼ cup | High smoke point for frying |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish only |
The cornmeal is non-negotiable for that signature crunch. Bob's Red Mill or King Arthur brands deliver the finest texture—avoid the coarse kind meant for baking cornbread. For the mashed potatoes, instant potatoes work in a pinch, but homemade yields the best results. The shredded cheese should be freshly grated (pre-shredded gets clumpy), and sharp cheddar melts best. Keep your mashed potatoes cold while prepping—warm potatoes make greasy patties. Pro tip: Chill the mixture 15 minutes before shaping for easier handling.
No cornmeal? Crushed cornflakes work in a bind, though they won't be as crispy. Substituting dairy-free cheese? Use a blend with tapioca starch to mimic melt. Eggs too runny? Add 1 tbsp flour to the mix. For extra flavor, swap half the cheddar for Parmesan. The vegetable oil should have a high smoke point (375°F+)—avocado or canola oil are ideal. If you prefer baking, increase cornmeal to 0.75 cup for better structure. And yes, you can freeze these—cook from frozen at 375°F for 20-25 minutes.
These patties reheat beautifully—5 minutes at 350°F restores crispiness. Store leftovers in an airtight container for 3 days, separated by parchment to prevent sticking. For meal prep, shape and freeze raw patties on a tray before bagging—cook straight from frozen (add 5 minutes). The parsley is purely decorative, but it adds freshness. If you're serving for a crowd, double the batch—they disappear fast. For extra indulgence, serve with homemade gravy or a dollop of sour cream.
Why You'll Love This Recipe
- No-Waste Magic: I swear by this recipe for turning yesterday’s mashed potatoes into today’s dinner—no sad leftovers in sight. The egg and cornmeal binding keeps them together like a dream, even if my hands get a little messy shaping them.
- Cheesy Crispy Payoff: That sharp cheddar melts into gooey pockets while the cornmeal crust gets golden and addictive—like a hug in patty form. Honestly, the first time I bit into one still warm from the pan, I immediately made a mental note to never skip the cheese again.
- Tailgate or Tray Bake: These patties are my secret weapon for game days, potlucks, or lazy Sundays when I don’t want to fuss. Toss them in a 350°F oven for 20 minutes and suddenly you’ve got a crowd-pleaser that feels fancy but takes zero effort.
- Budget Breakfast Hack: Between us, these are my go-to for a filling, protein-packed breakfast when I’m running late. The butter-rich patties taste like comfort food, and the eggs make them heartier than plain toast—all while using ingredients I already had. (Yes, even on a Tuesday night.)
Step-by-step instructions for mashed potato patties
Transform leftover mashed potatoes into crispy, golden patties with this simple method.
Prepare the Mashed Potato Mixture
In a large mixing bowl, combine the 2 cups leftover mashed potatoes with the 1 whole large egg and 0.5 cup shredded sharp cheddar cheese. Use a fork or rubber spatula to gently fold everything together until just combined—overmixing will make the patties dense. The mixture should hold its shape when pressed but still look slightly lumpy.
Add the 0.5 tsp kosher salt, 0.25 tsp ground black pepper, and 0.25 tsp garlic powder, mixing lightly to distribute the seasonings evenly. The cold mashed potatoes will help bind the mixture, but don’t worry if it feels slightly sticky—this is normal. If the mixture is too wet, add 1 tablespoon all-purpose flour at a time until it holds together when pressed.
Form and Coat the Patties
Lightly dust a clean work surface with 2 tablespoons all-purpose flour to prevent sticking. Scoop the mashed potato mixture into 4 equal portions (about ½ cup each) and gently shape them into ¾-inch thick patties, pressing down lightly to ensure even thickness. Avoid overhandling, as this can make the patties crumble.
Place the 0.5 cup fine yellow cornmeal in a shallow dish. Press each patty into the cornmeal, coating both sides evenly. This step is crucial for achieving that crispy, golden crust. Let the coated patties rest for 5 minutes while you prepare the pan—this helps the cornmeal adhere better and prevents them from falling apart when frying.
Pan-Fry to Golden Perfection
Heat 0.25 cup vegetable oil in a large skillet over medium heat until shimmering but not smoking—this should take about 3-4 minutes. The oil is ready when a small piece of cornmeal sizzles briefly when dropped in. Add the patties in a single layer, leaving ½-inch space between them to ensure even browning.
Cook for 3-4 minutes per side, pressing down gently with a spatula during the first minute to help them hold their shape. You’ll know they’re ready when the underside is golden brown and crispy, and the edges pull away from the pan easily. Avoid flipping too soon—they need time to develop that perfect crust. Transfer the cooked patties to a paper towel-lined plate to drain excess oil.
Finish and Serve
Return the skillet to medium-low heat and add the 2 tablespoons melted unsalted butter. Let it melt completely, then spoon the butter over the cooked patties, basting them lightly for 30 seconds to add richness and shine. This step enhances the flavor and gives the patties a tender finish.
Garnish each patty with 1 tablespoon chopped fresh parsley for a pop of color and freshness. Serve immediately while still warm and crispy, with a side of tangy ketchup, creamy gravy, or a simple green salad. These patties are best enjoyed fresh—they’ll soften slightly as they cool, so don’t wait too long to serve.
Pro Tips For Making Mash Potato Patties
- CHILL THE MASH BEFORE MIXING: Cold mashed potatoes bind better with the egg and cornmeal—no one wants a greasy, crumbly patty. Pop them in the fridge for 30 minutes (or freeze for 10) before handling. I learned this after making patties that fell apart like sad dumplings.
- USE DRY CHEESE, NOT WET: Drain that shredded cheddar thoroughly—wet cheese makes your patties soggy. Press it in a clean towel or paper towels for 5 minutes, then fluff it up before mixing. Sounds tedious, but it’s the difference between a crispy patty and a sad cheese blob.
- PRESS THE PATTIES FLAT: Don’t roll them—press them into thick, even discs (about ¾-inch tall) with your palm. This ensures even cooking and a golden crust instead of lopsided, greasy hockey pucks. (Yes, I’ve made those.)
- COOK IN BATCHES, LOW AND SLOW: Crowd the pan, and you’ll steam the patties instead of crisp them. Use medium heat and cook in single layers, flipping once when the bottom is golden (about 4-5 minutes per side). Rushing leads to rubbery outsides and mushy insides—trust the process.
Health benefits of these flavors
Potassium Powerhouse
One serving of these mashed potato patties delivers about 600mg of potassium, which is roughly 13% of your daily needs. Potassium helps regulate fluid balance and muscle contractions, making these patties a surprisingly heart-healthy comfort food.
I notice my energy levels stay steadier when I include potassium-rich sides like these in my meals. 💪
Complex Carbs for Energy
The potatoes provide complex carbohydrates that fuel your body with sustained energy, unlike simple sugars that cause spikes and crashes. The cornmeal crust adds an extra boost of fiber—about 2g per serving
This makes them perfect for busy weeknights when you need lasting energy. While not a protein powerhouse like meat, these patties still offer about 8g of protein per serving from the egg and cheese. The sharp cheddar adds calcium for bone health, while the egg provides all nine essential amino acids your body needs. This makes them a surprisingly balanced side dish that won't leave you feeling like you're missing out on protein. Compared to traditional fried foods, these patties are surprisingly low in fat—just 8g per serving when pan-fried with vegetable oil. The cornmeal crust absorbs excess moisture and oil, preventing greasiness while maintaining that satisfying crunch. I've tested this recipe multiple times and found it consistently delivers comfort without the guilt of heavy fried foods. The sharp cheddar adds more than just flavor—it provides vitamin A (important for vision) and vitamin B12 (crucial for nerve function). A ½ cup serving of the cheese in these patties gives you about 10% of your daily vitamin A needs. This makes them a sneaky way to boost your nutrient intake while enjoying a comforting meal. These patties reheat well while maintaining their nutritional benefits, making them perfect for meal prep. The potato base provides vitamin C (about 15% of daily needs per serving) that helps with collagen production and immune function. I always make a double batch on Sundays to have healthy, ready-to-eat sides all week. ✨Protein Without the Fat
Low-Fat Comfort Food
Vitamin Boost from Cheese
Meal Prep Friendly
Nutrition facts
Frequently asked questions
Can I make these patties without cornmeal?
Yes, but the texture will differ. For a crispy alternative, use crushed cornflakes or panko breadcrumbs—just press them firmly onto the patties. Without cornmeal, the crust may be less golden and more delicate. If you're baking instead of frying, increase the cornmeal substitute to 0.75 cup for better structure.
Why do my potato patties turn out greasy?
Greasy patties usually happen when the mashed potatoes are too warm or the mixture isn't dry enough. Always use cold mashed potatoes (straight from the fridge) and chill the mixture for 15 minutes before shaping. If it feels too wet, add 1 tbsp flour at a time. Also, avoid overcrowding the pan—cook in batches if needed.
How do I reheat these patties without making them soggy?
Place patties on a baking sheet and warm at 350°F for 5-7 minutes to restore crispiness. For a crispier result, broil for 1-2 minutes at the end, watching closely to avoid burning. Microwaving will make them rubbery—always use the oven. Store leftovers in an airtight container between parchment paper to prevent sticking.
Can I bake these instead of frying?
Preheat oven to 400°F and bake patties on a parchment-lined tray for 18-22 minutes, flipping halfway. Increase cornmeal to 0.75 cup for better crust formation. Baked patties are lighter but may lack the crispiness of fried ones. Brush with melted butter after baking for extra flavor.
What's the best way to use up leftover mashed potatoes?
These patties are perfect for using up leftovers, but you can also try mashed potato pancakes (add egg and pan-fry) or potato croquettes (roll in breadcrumbs). For a quick fix, mix with cream cheese and bake into a potato gratin. The key is keeping them cold until ready to use—warm potatoes make greasy results.