These Mashed Potato Cakes are a perfect and tasty solution to leftover mashed potatoes. Add extra cheese, sour cream, and herbs for a light, fluffy, and flavourful repurposed meal.
- Prep: 5 minutes
- Cooking: 10 minutes
- 2 cups (500 ml) cold mashed potatoes
- 2 eggs
- 3/4 cup (185 ml) Canadian cheddar cheese, finely shredded
- 6 tbsp (90 ml) all-purpose flour, or more depending on potato consistency
- 2 tbsp (30 ml) Canadian butter, for frying
- 2 tbsp (30 ml) chopped chives, for garnish
- ½ cup (125 ml) Canadian sour cream, for dipping
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When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
In a spacious mixing bowl, combine the mashed potatoes, eggs, finely shredded Canadian cheddar cheese, and 6 tablespoons of all-purpose flour. Adjust the flour quantity as needed; the dough should be slightly sticky but manageable enough to shape.
Using a cookie scoop, take portions of the potato mixture and gently flatten them into thick discs between moistened hands. Dampening your hands prevents sticking.
In a large frying pan, melt the Canadian butter over medium heat. Place the formed potato cakes in the pan and cook until they turn golden brown on both sides, approximately 3-5 minutes per side.
Once cooked, serve the potato pancakes hot, garnished with chopped chives and accompanied by Canadian sour cream for dipping.
Serve immediately, and enjoy!
- Avoid letting the cakes stand for too long once they're cooked, as they will lose their fluffiness.
- Experiment with different types of shredded cheese; Canadian Mozzarella or Canadian Gouda can be delightful alternatives.
- Feel free to personalize the recipe by incorporating your favorite additions, such as cooked and crumbled bacon, finely diced ham or chopped green onions.