Crispy Baked Mashed Potato Cakes

5 from 3 votes

Crispy Baked Mashed Potato Cakes

These Crispy Baked Mashed Potato Cakes are golden and crunchy on the outside with creamy, cheesy potatoes inside. Made with simple ingredients like potatoes, cheese, sour cream, and bacon or pancetta, they’re an easy side dish for holidays, brunch, or weeknight dinners and a great way to use leftover mashed potatoes.

Prep Time25

Cook Time20

Total Time45

Servings: cakes

Calories: 380kcal

Author: Sally Humeniuk

Ingredients

2 pounds russet potatoes peeled and cut into chunks
2 Tbsps butter
¼ cup onion finely chopped
2-3 garlic cloves crushed and rough-chopped
1 cup pancetta ham, bacon, or cooked sausage, diced
2 eggs
¼ cup sour cream
½ cup grated cheddar plus extra for topping
2 Tbsps chopped chives plus more for garnish
2 green onions chopped
1½ tsps salt
1 tsp fresh ground black pepper
1-2 Tbsps milk if needed
Red pepper flakes for garnish optional

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Boil potatoes in salted water until fork tender. Drain well and roughly mash in a large bowl.
2 pounds russet potatoes
Meanwhile, melt butter in a skillet over medium heat. Cook onion for 3-4 minutes until softened. Add garlic during the last 30 seconds of cooking. If using pancetta or bacon, cook with the onions until lightly crisp.
2 Tbsps butter, ¼ cup onion, 2-3 garlic cloves, 1 cup pancetta
Add the onion mixture, eggs, sour cream, cheese, chives, green onions, salt, and pepper to the potatoes. Stir to combine. Add a splash of milk if needed to loosen the mixture slightly.
2 eggs, ¼ cup sour cream, ½ cup grated cheddar, 2 Tbsps chopped chives, 2 green onions, 1½ tsps salt, 1 tsp fresh ground black pepper, 1-2 Tbsps milk
Shape the potato mixture into cakes using a ring mold or by hand and place on the prepared baking sheet. Sprinkle tops with extra cheese and red pepper flakes if desired.
Red pepper flakes for garnish
Bake for 15-20 minutes until golden and crisp around the edges. Serve warm with butter and extra chives.

Notes

Leftover mashed potatoes work well in this recipe.
Shape the potato cakes up to 24 hours ahead and refrigerate until ready to bake.
Fully baked potato cakes freeze well for up to 1 month.
Reheat in the oven or air fryer for the crispiest texture.

Nutrition