For when you have a lot of leftover mashed potatoes but want to…y’know, chew. Quick, easy, endlessly customizable — just stir in whatever spices and add-ins strike your fancy. I bet these would be amazing with chives and a dash of sour cream, for you nonvegans.
These are not 100% kid approved — Kai refused to taste them. But Anya said they were good, and that’s not nothing.
Mashed potato cakes (GF, vegan)
Leftover mashed potatoes*
flour (I use potato flour, but regular flour works well if you’re not GF)
butter/oil (I use vegan butter)
Heat your butter or oil in a skillet until a drop of water sizzles. Sprinkle your mashed potatoes with flour and stir; repeat until the mixture is a bit dry (wet mashed potatoes don’t patty well). Scoop up small quantities (no more than 1/4 cup at a time) and gently form into patties (1/2 inch to 1 inch thick), then place in the pan. (Do not overcrowd the pan; you need room to flip these, as they’re a bit delicate.) Cook for 5-10 minutes or until browned, then flip and brown the other side. Serve with the condiments of your choice; also good as pictured, with just a sprinkling of salt.
*To make vegan mashed potatoes, sub vegan butter for regular butter and use reserved cooking water in place of the milk. They taste every bit as delicious as the real deal — promise.