Crispy Mashed Potato Cakes (with Crockpot Mashed Potato Hack)

Golden, Crunchy, Creamy – Your New Favorite Way to Eat Potatoes!

These potato cakes are everything: a crispy, golden crust giving way to a creamy, fluffy center. Perfect as a side dish, breakfast treat, or even a savory snack, they’ll quickly become a staple in your kitchen. And with the crockpot mashed potato base, it’s even easier to make them a part of your weekly meal prep routine.

Why These Potato Cakes Will Become Your New Obsession

• Crispy on the Outside, Fluffy Inside: The perfect bite every time.
• Make-Ahead Friendly: Use leftover mashed potatoes or prep them in the crockpot.
• Just 3 Main Ingredients: With room to customize as much as you like.
• Versatile: Serve them for breakfast with eggs, as a lunch snack, or a dinner side.
• Quick Cook Time: Just mix, shape, and pan-fry.

Step 1: Crockpot Mashed Potato Base (Make Ahead!)

Ingredients:

• 3 lbs russet potatoes, peeled and quartered
• 1 cup water (for steaming)
• ½ cup warm milk
• 4 tbsp butter
• 1 tsp salt
• ¼ tsp black pepper

Directions:

1. Add potatoes and 1 cup water to your crockpot.
2. Cover and cook on:
   • HIGH for 3–4 hours
   • LOW for 6–8 hours
3. Once potatoes are fork-tender, drain any excess water.
4. Add milk, butter, salt, and pepper, then mash until smooth and fluffy.
5. Let the mashed potatoes cool completely before forming into cakes. (Cold potatoes are key to holding their shape during frying.)

💡 Pro Tip: Make the mashed potatoes the night before and refrigerate.

Step 2: Crispy Potato Cakes Recipe

Base Ingredients (makes about 10 cakes):

• 2 cups cold mashed potatoes (from crockpot or leftovers)
• 1 large egg
• ½ cup all-purpose flour (or substitute with breadcrumbs or almond flour)

Optional Add-Ins:

• ½ cup grated cheese (cheddar, Parmesan, mozzarella)
• 2 tbsp chopped green onions or chives
• ¼ cup bacon bits or cooked sausage
• Garlic powder, onion powder, paprika, or herbs for extra flavor

Instructions:

1. In a large bowl, combine cold mashed potatoes, egg, and flour until a soft dough forms.
   • If the mixture feels too loose, add a bit more flour.
2. Mix in any optional add-ins to boost flavor.
3. Form into small patties, about ½ inch thick.
4. Heat 2–3 tbsp of oil (vegetable or olive) in a non-stick skillet over medium heat.
5. Fry each patty for 3–4 minutes per side, or until golden brown and crispy.
6. Drain on a paper towel-lined plate. Serve hot and enjoy!

Serving Suggestions

• For breakfast: Top with a fried egg and avocado.
• As a side dish: Serve with sour cream, Greek yogurt, or applesauce.
• For a meal: Pair with a salad or soup for a light lunch or dinner.

Storage & Reheating

• Fridge: Store leftover cakes in an airtight container for up to 3 days.
• Freezer: Flash freeze then store in a freezer bag for up to 2 months.
• Reheat: Re-crisp in a skillet or toaster oven—avoid microwaving to maintain texture.

Final Thoughts

These Crispy Mashed Potato Cakes are proof that leftovers don’t have to be boring. With minimal effort and maximum flavor, you’ve got a comforting, crowd-pleasing dish that’s good any time of day. The crockpot base makes it even easier to whip them up on a whim—because once you try them, you’ll want them on repeat.