Mashed potato cakes (GF, vegan)

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.


2 thoughts on “Mashed potato cakes (GF, vegan)

    1. My daughter wasn’t crazy about mashed potatoes at first, but now she likes them. My son likes them, but they are not his favorite. Weirdos. :)

      Once I get off this silly diet, I’m hoping I will have cleared some foods and can jazz these up a bit. I used to make them with chives or onion–those were yummy!


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