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By using leftover mashed potatoes, these mashed potato fritters are creamy with a golden crust, making them the perfect side dish or snack.
I'm a big fan fritters, from chicken fritters to butternut squash fritters to corned beef fritters. There isn't much better than some batter that is fried.
And that's what you get with these mashed potato fritters. It is a great way to use leftovers and is a recipe everyone will enjoy.
Why This Recipe Works
- Utilizes leftovers - if you have some leftover mashed potatoes, this is the perfect recipe to use them. I used my cream cheese mashed potatoes, but any recipe will work.
- Simple - with just 5 ingredients, it is super easy to prepare. You just mix everything together and then pan fry.
- Versatile - is great as a snack or can be used for sides with main dishes like smoked turkey breast or chicken cacciatore.
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Ingredient Notes
- Mashed potatoes - the star of the show. Just use whatever leftovers you have or you can make your own specifically for this, like brown butter mashed potatoes.
- Cheese - adds a little extra flavor. My go-to is sharp cheddar cheese but you can also use something like gouda or even Parmesan.
- Green onion - adds a sharp, peppery flavor. You can also use chives.
- All-purpose flour - mixed with the eggs to bind the mashed potatoes.
- Egg - helps bind everything together.
- Vegetable oil - use any non-flavored oil.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Combine the mashed potatoes, ¼ cup of flour, cheese, onion and egg. Scoop out a potato mixture and drop in a bowl fo flour. Form into a patty with your hands.
Heat oil in skillet over medium heat. Add the potato fritters, cooking for 3-5 minutes per side. Repeat with the remaining patties.
FAQs
Fritter means "to fry" but it can be used to describe quite a few things - from apple donut fritters to zucchini fritters. These are just another version of latkes.
The consistency of mashed potatoes are all different. If the mashed potato mixture is too wet, add flour 1 tablespoon at a time until you can form a patty. If it is too dry, add another egg.
Yes. Preheat oven to 400°F. Place fritters on parchment-lined baking sheet and bake for 20 minutes. Flip and bake for another 10 minutes or until crispy.
If you want your mashed potato fritters to remain crispy, place them on a baking sheet at and bake at 375°F for 10 minutes.
If frozen, bake for 15-20 minutes to reheat.
Dipping Options
While these fritters are great on their own, there are a ton of dipping options. Some include:
Pro Tips/Recipe Notes
- If the mashed potatoes are well seasoned, you don't need any salt. However taste before mixing in the flour.
- Use a large cookie scoop so you can get uniform size fritters.
- Depending on the mashed potato consistency, you might need to add more flour so they don't fall apart.
- To avoid using too much oil, use a nonstick pan so the fritters are easy to flip.
- Once you add the fritter mixture to the oil, don't move them for 3-5 minutes before flipping so they create a crispy exterior.
- Leftovers will last in the fridge for 3-4 days or in the freezer for 3 months.
Other Side Dishes
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Mashed Potato Fritters
Ingredients
- 3 cups leftover mashed potatoes
- ½ cup sharp cheddar cheese, shredded
- 1 green onion, diced
- 1 egg (lightly beaten)
- ¾ cup all-purpose flour, divided
- vegetable oil
- sour cream for serving
Instructions
- In a large bowl, combine the mashed potatoes, cheese, green onion, egg and ¼ cup all-purpose flour.
- Add the remaining ½ cup of all-purpose flour in a shallow bowl.
- Use a large cookie scoop to scoop out the potato mixture and drop in the bowl of flour. Coat the ball and then form a patty with your hands. Gently shake off any excess flour and place on a parchment-lined baking sheet. Repeat until done.
- Pour about ¼ inch of oil into a large skillet and heat over medium heat. Add the potato patties without overloading the skillet. Cook for 3-5 minutes per side or until golden brown. Transfer to a paper-towel lined plate and repeat with the remaining patties.
Notes
- If the mashed potatoes are well seasoned, you don't need any salt. However taste before mixing in the flour.
- Use a large cookie scoop so you can get uniform size fritters.
- Depending on the mashed potato consistency, you might need to add more flour so they don't fall apart.
- To avoid using too much oil, use a nonstick pan so the fritters are easy to flip.
- Once you add the fritter mixture to the oil, don't move them for 3-5 minutes before flipping so they create a crispy exterior.
- Leftovers will last in the fridge for 3-4 days or in the freezer for 3 months.
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