Mashed Potato Patties
Nov 17, 2025
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If you’ve ever been stuck on what to do with leftover mashed potatoes, these crispy Mashed Potato Patties are about to become your new favorite idea. They’re golden and crunchy on the outside, and soft and fluffy on the inside.
This recipe is one of my favorite ways to repurpose my Creamy Mashed Potatoes, which I often have in abundance after Thanksgiving and throughout the holidays. Serve these potato patties as a breakfast or brunch side, or even as an appetizer with tangy lemon sour cream for dipping.
Ingredients You’ll Need
You only need a handful of ingredients to make these fried mashed potato patties, and most you likely already have on hand.
- Leftover mashed potatoes – cold from the refrigerator works best
- Egg – helps bind the patties
- Flour and baking powder – provide structure and a little lift
- Seasonings – garlic powder, onion powder, salt and pepper are standard
- Scallions – add freshness and brightness, plus a finishing touch
- Panko breadcrumbs – help achieve that crispy exterior
- Olive oil – or any neutral oil for pan-frying patties
- Sour cream and lemon – for a tangy sauce
How to Make Mashed Potato Patties
This recipe moves quickly and is truly foolproof. Here’s how to make them step-by-step.
Combine the potato mixture. Add the mashed potatoes, whisked egg, flour, baking powder, garlic powder, onion powder, salt, pepper, and scallions to a large bowl.
Stir until everything is evenly combined.
Portion and chill. Use a cookie scoop to portion the mixture into about 10 balls. Place them onto a parchment-lined baking sheet and gently flatten into patties.
Freeze for about 10 minutes to help them set. The mixture is otherwise a little too soft and proves more difficult to coat.
Prepare the panko coating. In a shallow bowl or on a rimmed plate, mix together:
- 1 cup panko breadcrumbs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
This light seasoning gives the coating an extra punch of flavor.
Coat each patty. Press each chilled patty into the panko mixture, coating both sides. Be gentle so they don’t crack or fall apart. A fish spatula can help when working with these delicate potato patties.
Fry until golden. Heat oil in a large skillet over medium-high heat. Add 4 to 5 patties at a time.
Fry for 1½ to 2 minutes per side, or until deeply golden and crispy. Move them to a paper towel-lined plate to drain.
Serve with lemon sour cream. Whisk together sour cream and lemon juice, then drizzle over the warm patties. Add extra scallions on top for color and brightness.
Recipe Tips & Variations
Use cold mashed potatoes. Cold potatoes are more firm and will hold their shape. This is important in helping the patties stay together while you coat and fry them.
Don’t skip the quick freeze. Freezing the shaped patties for about 10 minutes make them much easier to handle and keeps them from falling apart.
Season the panko. A little salt and pepper mixed into the breadcrumbs goes a long way toward flavoring the outer crust. Add a dash of smoked paprika or dried herbs for even more flavor.
Heat the oil properly. If the oil isn’t hot enough, the patties will absorb too much and turn greasy. Medium-high heat is perfect for quick, crispy browning. If too much coating comes off into the oil, you might have to replace it between batches.
Customize the mix-ins. Stir in ½ cup finely shredded cheddar cheese, a few cloves of roasted garlic or more fresh herbs like dill, thyme or parsley.
Leftover Mashed Potato Ideas
If you’re still trying to figure out what to do with leftover mashed potatoes, here are some other ways to serve these fried mashed potato patties.
- Treat them like potato pancakes from mashed potatoes or post-Thanksgiving brunch.
- Top them with poached eggs and gravy or hollandaise for a take on eggs benedict.
- Serve them alongside smoked salmon, the lemony sour cream and other toppings for a make-your-own brunch bar.
And if you’re looking for other ways to use leftover mashed potatoes, try Coddled Eggs with Potato Purée or layer them onto a Lentil Cottage Pie.
Mashed Potato Patties
Ingredients
For the potato patties
- 2 cups creamy mashed potatoes
- 1 egg, whisked
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup fresh scallions, chopped
For coating & frying
- 1 cup panko bread crumbs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup olive oil, or neutral oil, for frying
For serving
- ½ cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon fresh scallions, chopped
Instructions
For the potato patties
- In a large bowl, combine the mashed potatoes, whisked egg, flour, baking powder, garlic powder, onion powder, salt, pepper and chopped scallions. Mix until fully combined.
- Scoop the mixture into about 10 portions and place them onto a parchment-lined baking sheet. Gently press each into a patty. Freeze for 10 minutes to help them firm up.
For coating & frying
- Stir together panko breadcrumbs, salt and pepper for the coating. Spread onto a rimmed plate or shallow bowl.
- Heat oil in a large skillet over medium-high heat. Working one at a time, press each chilled patty into the seasoned panko to coat both sides.
- Place 4 to 5 patties into the hot oil at a time. Fry for 1½ to 2 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate. Repeat with remaining patties.
For serving
- Stir together the sour cream and lemon juice in a small bowl.
- Drizzle the lemon sour cream over the warm patties or serve it on the side for dipping. Garnish with scallions and enjoy.
Like this? Leave a comment below!
These sound so delicious! Definitely going to try this recipe!
My family loved this! This will for sure be a staple recipe for us moving forward.
I’m so glad to hear you loved these. They’ve long been a favorite way for me to revive leftover mashed potatoes.