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Warning0 allergens identified
Loaded Mashed Potato Cakes with Leftover Turkey and Sides
Potato Cakes
Flour Mixture
Optional Topping
Instructions
1
Add the ingredients for the potato cakes (minus the flaky salt for finishing) to a bowl and mix. If your leftover mashed potatoes aren’t seasoned, add a pinch or two of sea salt or table salt and pepper.
2
Make the flour mixture by mixing flour, salt, and pepper in a separate shallow dish.
3
Scoop out 3 to 4 tbsp of the mashed potato and leftovers mixture, coat it in the flour mixture (shaking off any excess flour), and form it into a round, flat patty about 3 inches wide and ¾ inch thick. Finish making patties with the rest of the leftover mixture.
4
Heat 2 to 3 tbsp oil in a pan over medium to medium-high heat. Once the oil is hot, place 5 to 6 patties in the pan and cook for 3 to 5 min or until the bottoms are golden brown. Flip the cakes over, cook for 3 to 5 min more or until golden, then remove from the pan and place on a wire rack to cool (this will help them stay crispy on the outside too). Repeat until all the mashed potato cakes are made (adding more oil to the pan if needed).
5
Sprinkle the potato cakes with flaky salt (like Maldon) or a pinch of regular table salt while they're still warm.
6
Top the mashed potato cakes with sour cream, cranberry sauce, and green onions (optional).
My Calorie Intake
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Tips & Tricks (5)
- Chill Your Mixture for Structure 🧊Refrigerate the potato mixture for at least 30 minutes before forming cakes; this helps them hold together during frying and prevents falling apart in the oil.
- Dry Your Mashed Potatoes First 🥔Spread leftover mashed potatoes on a sheet pan and let them sit uncovered in the fridge overnight to remove excess moisture, creating cakes with a better crispy exterior and creamy interior.
- Toast Your Stuffing Pieces 🍞Break up leftover stuffing and toast it in a dry skillet for 2-3 minutes before folding into the potato mixture to intensify flavors and prevent soggy cakes.
- Oil Temperature Control for Golden Crust ✨Heat neutral oil to 350-375°F and maintain this temperature throughout cooking; too cool results in greasy cakes, too hot causes burnt exteriors with cold centers.
- Double-Dredge for Extra Crunch 🍽️Coat cakes in flour, then dip in beaten egg mixed with sour cream, then flour again; this creates an exceptionally crispy, golden crust that seals in the creamy filling.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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