Leftover Mashed Potato Cakes Aioli (Printable Version)

Crispy potato cakes paired with zesty garlic aioli make a delicious use for leftover mashed potatoes.

# The Ingredients You'll Need:

01 - 2 cups chilled leftover mashed potatoes
02 - 1/4 cup all-purpose flour
03 - 1/4 cup finely chopped chives or green onions
04 - 1/2 tsp garlic powder
05 - 1 egg, lightly beaten
06 - 2 tbsp olive oil or butter for frying

→ For the aioli

07 - 1/2 cup mayonnaise
08 - 1 clove garlic, minced
09 - 1 tbsp fresh lemon juice
10 - Salt and pepper to taste

# Step-by-Step Instructions:

01 - In a medium bowl, combine the chilled mashed potatoes, flour, chives, garlic powder, and egg. Mix until just combined.
02 - Form the mixture into 8-10 small patties, approximately 1/2 inch thick.
03 - Heat the oil or butter in a large skillet over medium heat. Carefully place the potato cakes in the skillet. Cook for 3-4 minutes per side until golden brown and crispy.
04 - While the cakes are cooking, whisk together the mayonnaise, minced garlic, and lemon juice. Season with salt and pepper to taste.
05 - Serve the potato cakes warm with a dollop of garlic aioli.

# Additional Tips::

01 -
  • Uses up leftover mashed potatoes so nothing goes to waste
  • Ready start to finish in about 25 minutes
  • Crispy on the outside and soft inside for the best texture
  • Simple ingredients you already have
  • Perfect for brunch lunch or a light dinner
02 -
  • These cakes are absolutely at their best served hot from the pan
  • The simple garlic aioli can be used for dipping fries, veggies, or even as a sandwich spread
  • Freezes well after frying; let cool completely and freeze in a single layer
03 -
  • Chill your mashed potatoes first for easier shaping and maximum crispiness
  • Do not flip the cakes too soon; let them form a good crust before offering a gentle turn
  • Fresh lemon juice in the aioli makes all the difference in flavor brightness
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