Mashed potato cakes are a classic way to transform leftover mashed potatoes into something entirely new and they take just minutes to make. While similar potato cakes appear in many cultures, my Traditional Irish Potato Cakes were named because I’ve always associated them with my family. I grew up with them, and my Mom was Catherine, my Grandma Irene, my Great Grandma was Lizzie, and I’m a Mollie. I just assumed they were Irish, lol!
Traditional Irish Potato Cakes
When my Mom made these, I was always excited! And my kids felt the same way. I hope you and your family do, too. No leftovers? No problem. There are instructions to make from cold or leftover boiled potatoes, too, in the recipe below. No one should let not having leftover mashed potatoes stand in the way of experiencing these!
About Traditional Irish Potato Cakes:
So, what you have here is a way to take your old, cold leftover mashed potatoes, any kind you have, creamy, chunky, cheesy, maybe even mashed potatoes that you might have thought weren’t even worth wrapping up and saving, into something utterly glorious.
The potato cakes have a delicate, lacy, buttery browned crust that has a very appealing, slight crispiness. And once cut into, the creamy mashed potatoes are revealed. I don’t know which part is better!
Traditional Irish Potato Cakes
Making Traditional Irish Potato Cakes:
This is a “recipe” that’s not really a recipe, and here’s why. Leftover mashed potatoes are always a huge variable in this “recipe.” Every cook makes mashed potatoes differently, and every mashed potato behaves differently in a potato cake.
That all affects how thick or thin your mixture for the potato cakes will be.
- Mashed potatoes can be chunky, others are thick and stiff, others, still, more refined. Some are mashed till they barely hold together, others are quite starchy, and some may even be beaten or whipped.
- Mashed potatoes vary in the amount of butter, and add-ins, maybe cheese or cream cheese, sour cream, etc, and when warmed, they can get quite a bit softer.
- Some have milk, some half and half, or cream (if you’re lucky), some buttermilk, and all in different amounts.
So you might have to give up on a “recipe” that produces the “perfect” potato cake each and every time. Tap into the inner cook and feel your way through, appreciating each batch for its own personality. I can get you close…very close…the rest is up to you!
Sometimes your Traditional Irish Potato Cakes will hold together well, other times they might need gentle care, some will be a bit stiffer, and some might flop and ooze a bit as they are turned. All of them are going to be gorgeous with their slightly crispy exterior and creamy center, and all will taste fantastic.
Starting From Scratch:
Making Irish Potato Cakes from scratch would have puzzled my Mom and Grandma; this was a go to leftover recipe for leftover mashed potatoes. I actually make extra mashed potatoes just so we can have these.
You have more control when you start from scratch. I’d advise making them tasty but without too many “add-ins” and more towards the thicker side of the mashed potato spectrum.
If you add any times that will get melty and oozy when heated, go light on it.
Leftover Mashed Potato Cakes:
Mashed potato cakes are great leftover, if heated with care. Avoid the microwave. It’s all about preserving the delicate crust.
- Skillet: Heat a little butter in a nonstick or well-seasoned skillet. Add the potato cakes. When added to the skilled, cover loosely with a lid until warm. Then remove the lid and turn to crisp the top side. It should take two to three minutes per side.
- Oven: For a larger batch, use the oven. Preheat oven to 350 degrees F. Place the cakes on a baking sheet. Cover loosely with foil. Heat for 10 to 15 minutes.
- Air Fryer: Works well. Heat at 350 degrees F. for about four to six minutes. Too long, and they can easily dry, so keep an eye on them.
They can be frozen for short periods of time, three to four months. Much longer and they develop an off taste. Reheat from frozen.
Winning at the Grocery:
The secret isn’t always where you shop, it’s when. Do take advantage of discount stores like Aldi and Lidl, and selectively at your buyers’ club. Shop ethnic markets if you have them and watch grocery sales. But that’s not the full picture.
Most ingredients have predictable sales cycles. Learning those patterns can make a bigger impact on your grocery budget than chasing sales and coupons alone.
I try to buy ingredients at their best value and keep enough on hand to avoid paying top price later. It’s a simple idea, but it has saved me far more than any coupon ever did.
Learn more in my Winning at the Grocery series. Here’s how it plays out in my kitchen with this recipe, which is about maximizing any ingredients, whether bought fresh or already cooked.
I’m a huge fan of leftovers that are refashioned into something else, and this is a perfect example of one that is almost better than the original version. Check out my Series on Leftovers. They’re the most expensive food in the house.
Thanks for stopping by and checking out my Traditional Irish Potato Cakes. Welcome, and I hope you’ll visit often!
Mollie
Traditional Irish Potato Cakes
Traditional Irish Potato Cakes
- Total Time: 11 minutes
- Yield: 4 servngs 1x
- Category: Sides
- Cuisine: Irish
Ingredients
- 2 tablespoons butter, more if needed
- 2 cups cold mashed potatoes
- 1 egg
- a little flour if needed. a tablespoon or two up to 1/4 to 1/3 cup
- salt to taste
- pepper to taste
- optional ingredients: chives, cheese (better if in small chunks than grated), sautéed onion, roasted garlic, sliced green onion, leftover corned beef, cooked bacon, sea salt
Instructions
When ready to cook, preheat a large skillet over medium heat, add butter and melt.
Using clean hands, mix mashed potatoes, egg, and enough flour to form a “batter” that is quite thick, not creamy, and “mounds.” Add salt and pepper to taste and any optional ingredients as desired.
The amount of flour needed is going to be dependent on how creamy and how rich the original mashed potatoes are – the more butter, cheese, etc. in the original mashed potatoes, the more flour will be needed. Do try to add as little flour as possible, though. Better to have a potato cake that runs a bit when heated than one that tastes of a lot of flour.
Mix right before frying and keep the potato mixture cold; by the time the outside is nicely browned and crunchy, the inside should be heated through and there is less chance they’ll become too “oozy” by the time they are done when you start with cold ingredients.
To cook, pick up about a quarter of the batter in one hand and form into a patty, much like a burger patty is formed. Place it into one palm and press and turn into a uniform, round, flat shape.
Add to the hot pan; brown very slowly in the hot butter, turning once. Best if eaten at once.
Notes:
- These may be dipped in flour or dipped in egg, then in flour if desired. They may also go through a breading process of dipping in flour, then egg, then breadcrumbs.
- If no leftover mashed potatoes are on hand, it will take about 3 to 4 medium sized raw potatoes to make about two cups of mashed.
- These may be made with leftover boiled potatoes, also. Simply mash, mix with a bit of butter and milk and proceed with the recipe.
- This is a great recipe for “planned” leftovers – simply make extra mashed potatoes so there will be plenty to make potato cakes.
- Potato cakes can be formed, make them rather thin, about 3/4″ thick, placed on plastic wrap and frozen. Once frozen, bag for later use. No need to thaw, simply cook as directed.
Traditional Irish Potato Cakes made March 2014, photos & text updated 2019.
Pingback: Mashed Potato Bowl