Crispy on the outside, soft and cheesy in the center, these potato patties are an easy comfort-food side dish, appetizer, or light lunch. They are especially good when made with leftover mashed potatoes.
Recipe Information
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Makes: 8–10 patties
Cuisine: American/Comfort Food
Course: Appetizer, Side Dish, Snack
Difficulty: Easy
Ingredients
For the Potato Patties
3 cups cooked mashed potatoes, cooled
1 cup shredded cheddar cheese
1 large egg
1/3 cup all-purpose flour
2 tablespoons finely chopped green onions
2 tablespoons fresh parsley, chopped
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
1/2 cup breadcrumbs, plus extra if needed
2 tablespoons grated Parmesan cheese, optional
2–3 tablespoons vegetable oil or olive oil, for frying
Optional Filling
For extra-cheesy patties:
1/2 cup mozzarella or cheddar cheese, cut into small cubes
Instructions
1. Prepare the Potatoes
If using freshly cooked potatoes, mash them until smooth and allow them to cool completely.
Cold mashed potatoes are easier to shape and help prevent the patties from falling apart.
If your mashed potatoes are very soft or contain a lot of milk or butter, you may need a little extra flour or breadcrumbs.
2. Make the Mixture
Add the cooled mashed potatoes to a large mixing bowl.
Add:
Shredded cheddar cheese
Egg
Flour
Green onions
Parsley
Garlic
Onion powder
Paprika
Black pepper
Salt
Breadcrumbs
Parmesan, if using
Mix until everything is evenly combined.
The mixture should be soft but firm enough to hold its shape when pressed.
3. Adjust the Consistency
If the mixture feels too wet, add 1 tablespoon breadcrumbs at a time until it becomes easy to handle.
If it feels too dry and doesn’t hold together, add 1 tablespoon beaten egg or milk.
Do not add too much liquid.
4. Shape the Patties
Divide the mixture into 8–10 equal portions.
Roll each portion gently into a ball, then flatten it into a patty approximately 1/2 inch thick.
For stuffed patties, place a small cube of mozzarella or cheddar in the center, carefully wrap the potato mixture around it, and seal the edges completely before flattening.
5. Chill
Place the formed patties on a plate or baking sheet.
Refrigerate for 15–20 minutes.
This helps them firm up and makes frying easier.
6. Heat the Pan
Heat 2–3 tablespoons of oil in a large nonstick skillet over medium heat.
The oil should be hot but not smoking.
7. Cook the Patties
Carefully place the patties in the pan, leaving space between them.
Cook for approximately 4–5 minutes per side, or until golden brown and crispy.
Don’t flip them too early. Allow the first side to develop a firm golden crust before turning.
Cook in batches if necessary.
8. Drain
Transfer the cooked patties to a plate lined with paper towels to absorb excess oil.
Allow them to rest for 2–3 minutes before serving.
Baking Method
For a lighter option:
Preheat the oven to 425°F (220°C).
Place the patties on a parchment-lined baking sheet.
Lightly brush or spray both sides with oil.
Bake for 20–25 minutes, carefully flipping halfway through.
Bake until both sides are golden and crisp.
Air Fryer Method
Preheat the air fryer to 400°F (200°C).
Lightly spray the patties with oil.
Place them in a single layer.
Air fry for 10–14 minutes, flipping halfway through.
Cook until golden and crisp.
Avoid overcrowding the basket.
Nutrition Information
Approximate nutrition per patty, assuming 10 patties and excluding optional cheese filling:
Nutrient Amount
Calories 170 kcal
Protein 6 g
Carbohydrates 20 g
Fiber 1.5 g
Total Fat 7 g
Saturated Fat 3 g
Sugar 1 g
Sodium 300–350 mg
Calcium 110 mg
Iron 1 mg
Nutrition will vary depending on the type of potatoes, cheese, breadcrumbs, flour, and amount of cooking oil used.
Dietary Information
Vegetarian: Yes
Gluten-Free: No, when using regular flour and breadcrumbs
Gluten-Free Option: Use gluten-free flour and breadcrumbs
Nut-Free: Yes, provided the ingredients are produced in a nut-free facility
Egg-Free: No
Dairy-Free: No
Vegan: No
Low-Carb: No
Keto: No
High-Protein: Moderate
Freezer-Friendly: Yes
Tips for Perfect Potato Patties
Use cold potatoes
Cold mashed potatoes hold together much better than hot potatoes.
Don’t make them too thick
Keeping the patties around 1/2 inch thick helps them become crispy outside while heating evenly inside.
Don’t overcrowd the pan
Too many patties at once can lower the temperature of the oil and prevent proper browning.
Use freshly shredded cheese
Freshly shredded cheddar generally melts better than pre-shredded cheese.
Chill before cooking
Even 15 minutes in the refrigerator can make the patties significantly easier to handle.
For extra crispiness
Coat the outside lightly with breadcrumbs before frying or air frying.
Serving Suggestions
Serve the cheesy potato patties with:
Sour cream
Greek yogurt
Garlic yogurt sauce
Ranch dressing
Tomato salsa
Fresh cucumber salad
Green salad
Steamed vegetables
Grilled chicken
Roasted vegetables
For a simple appetizer, serve them with sour cream and chopped green onions.
Storage
Refrigerator
Store cooked patties in an airtight container for up to 3–4 days.
Freezer
Place cooled patties in a single layer and freeze until firm. Transfer them to a freezer-safe bag or container and freeze for up to 2 months.
Reheating
For the crispiest result, reheat in an oven or air fryer at 375°F (190°C) until hot and crisp.
Avoid microwaving if you want to maintain the crispy exterior.
Frequently Asked Questions
Q: Can I use leftover mashed potatoes?
Yes. Leftover mashed potatoes are perfect for this recipe. They are usually firmer and easier to shape.
Q: Why are my potato patties falling apart?
The potato mixture may contain too much moisture. Add a little more breadcrumbs or flour, and chill the patties before cooking.
Q: Can I use mozzarella instead of cheddar?
Yes. Mozzarella gives you a softer, stretchier cheese center. Cheddar provides a stronger flavor.
Q: Can I make these without eggs?
Yes. You can use a small amount of milk or plain Greek yogurt as a binder, but the texture may be slightly more delicate. Adding enough breadcrumbs is important.
Q: Can I make them gluten-free?
Yes. Replace the regular flour and breadcrumbs with certified gluten-free alternatives.
Q: Can I make them ahead of time?
Yes. Shape the patties several hours ahead and refrigerate them until you’re ready to cook.
Q: Can I freeze uncooked potato patties?
Yes. Freeze the shaped patties in a single layer, then transfer them to a freezer-safe container. Cook them from frozen, adding a few extra minutes to the cooking time.
Q: How do I make them extra crispy?
Use a thin breadcrumb coating, avoid overcrowding the pan, and make sure the cooking oil is properly heated before adding the patties.
Q: Can I add vegetables?
Absolutely. Finely chopped spinach, corn, grated carrot, bell pepper, or cooked broccoli can be added. Make sure vegetables are not excessively wet.
Q: Can I add bacon?
Yes, cooked and finely crumbled bacon can be added for extra flavor. If adding bacon, reduce the salt because bacon and cheese already contain sodium.
Q: What cheese combination works best?
A combination of cheddar and mozzarella is excellent: cheddar provides flavor while mozzarella creates a melty center.
Q: Can I make these in an air fryer?
Yes. Air fry at 400°F (200°C) for approximately 10–14 minutes, flipping halfway through, until golden and crisp.