You may think I'm only a baker, but I promise I love a good savoury recipe too. These cheesy mashed potato cakes turn leftover mash (or a fresh batch of my Cheesy Mashed Potatoes) into something brand new, and they're perfect served with my Panko Chicken Schnitzel and a big fresh salad.
A Quick Look At The Recipe
🥔 Recipe: Mashed Potato Cakes (Cheesy & Oven Baked)
⏰ Ready In: about 45 minutes (10 minutes prep, 30-40 minutes in the oven)
🧀 Main Ingredients: mashed potato, cheese, eggs, panko crumbs
🌱 Dietary Info: Freezer-friendly (after baking) • Thermomix or conventional method
💛 Why You'll Love It: a genius way to turn leftover mash into a crispy, cheesy side the whole family will actually eat
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"Success!! Mr5, who strictly doesn't eat mashed potatoes, demolished these tonight. I used 50g parmesan cheese and the rest tasty, and left out the peas this time (green food is a no-go for him unless well hidden, but I'll try it next time). Thanks for the great recipes, I've loved every one I've tried so far!"
Jennifer
These cheesy, crunchy potato cakes are crispy and golden outside, but still soft and tender inside, and they're baked in the oven rather than fried, so there's no standing over a splattering pan.
If you're after more potato sides for the same meal, my French Onion Potato Bake and Potato and Bacon Bake are both regulars in my house too.
Jump to:
Why You're Going To Love This Recipe
- Perfect for leftovers - got a bowl of unused mash after a big family meal? This is the totally different side dish you make with it.
- So easy - with pre-mashed potatoes and pantry staples, this recipe comes together fast.
- Freezer-friendly - bake a batch and freeze the extras for an easy side on a busy night.
- Kid-friendly - crunchy outside, soft inside, and a genuine win with fussy eaters (even the ones who claim they don't eat mash).
- Thermomix or conventional - both methods are in the recipe card below, so use whichever suits your kitchen.
Mashed Potato Cakes Ingredients
Simple pantry and fridge ingredients, with a couple of notes worth knowing:
- Mashed potatoes - leftover mash is perfect (and needs to be chilled). If you're making a fresh batch, my Cheesy Mashed Potatoes or Thermomix Mashed Potato both work well, or use a container of pre-mashed potato from the supermarket to keep things quick.
- Grated cheese - try one or a combination of cheddar, colby, tasty or mozzarella.
Variations
- Add-ins: try chopped ham, cooked bacon, diced onion or frozen corn stirred through the mixture.
- Cheese swap: a good quality parmesan mixed with tasty cheese gives a stronger, saltier flavour (this is exactly what Jennifer used in the quote above).
- Spice it up: a pinch of paprika, garlic powder or cracked pepper in the panko crumbs adds extra flavour to the coating.
- Gluten-free: use gluten-free plain flour and gluten-free panko crumbs, both work just as well.
- No peas: just leave them out, the cakes hold together fine either way.
How To Make Mashed Potato Cakes
- Step 1: Mix the mash. Add the chilled mashed potato, flour, grated cheese and eggs to a bowl and mix until just combined. Don't overmix, a light hand here keeps the cakes tender rather than gluey.
- Step 2: Add the peas. Mix through the frozen peas, salt and pepper.
- Step 3: Shape and crumb. Dust your hands with flour and roll ¼ cup portions of the mixture into balls. Press each one into the panko crumbs, flattening slightly and coating both sides.
- Step 4: Bake. Place onto prepared baking trays, spray with cooking oil, and bake until golden and crispy outside, flipping halfway through the cook time.
Recipe Tips
- Chill the mash first: for the cakes to hold their shape, the mashed potato needs to be properly chilled before using, which is exactly why leftover mash is perfect for this recipe. If you're making a fresh batch, chill it in the fridge for about 1 hour before using.
- Don't overmix: mix just until everything is combined. Overworking the mixture makes the cakes dense rather than light.
- Check the texture: the mixture should be sticky, but able to be rolled into a ball with lightly floured hands. If it's too runny, add a little extra flour.
- Reheating leftovers: for the crispiest result, reheat cooked potato cakes in the air fryer for a few minutes until warmed through and the outside crisps back up. The oven or microwave both work too, but won't get quite as crunchy.
- Storage: store cooked potato cakes in an airtight container in the fridge for up to 3 days.
Mashed Potato Cakes FAQs
It usually comes down to two things: the mash wasn't chilled enough before using, or the mixture was overworked. Make sure your mashed potato is properly cold before you start, mix everything only until just combined, and add a little extra flour if the mixture feels too soft to hold a ball shape.
Absolutely. Try adding chopped ham or cooked bacon, diced onion, frozen corn or different spices or cheeses to the potato mixture.
I honestly haven't tested this yet, I've only tried freezing them after baking (see below), not the raw formed cakes. If you'd rather freeze ahead of time, I'd stick to baking them first and freezing the cooked cakes for now, until I've had a chance to properly test freezing them raw.
Yes. Let the potato cakes cool completely, then freeze them on an uncovered baking tray until solid (about 1-2 hours). Transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw on the counter for about 15 minutes, then reheat in the oven, microwave or air fryer.
The air fryer gives the best result, a few minutes at a moderate heat warms them through and re-crisps the outside. The oven or microwave both work as well, they just won't come out quite as crunchy.
Warm or cold, though warm is my favourite. Try a dollop of sour cream and a drizzle of sweet chilli sauce, or a little extra melted cheese on top.
More Potato Recipes
If you're on a potato kick like me, here are a few more of my favourites worth trying:
Mashed Potato Cakes
Ingredients
- 2 cups mashed potato chilled
- 60 g (½ cup) plain flour
- 125 g (1 cup) grated cheeses
- 2 eggs whisked
- ¾ cup frozen peas
- salt and pepper to taste
- 1 cup panko crumbs to coat
Instructions
Conventional Method
- Preheat oven to 200 degrees celsius (fan-forced).
- Line two baking trays with baking paper.
- Place the mashed potato, plain flour, grated cheese and eggs into a bowl and mix until well combined.
- Add the frozen peas, salt and pepper and mix through.
- Dust your hands with flour and roll the mixture into ¼ cup sized balls.
- Place the balls into the panko crumbs and press down to flatten slightly.
- Coat both sides and place onto the prepared baking trays.
- Spray with cooking oil and place into the oven for 30-40 minutes or until golden and crispy on the outside (they'll still be deliciously soft on the inside). Turn over partway through cooking.
- Serve warm or cold.
Thermomix Method
- Preheat oven to 200 degrees celsius (fan-forced). Line two baking trays with baking paper.
- Place the cheese into the Thermomix bowl. Grate for 5 seconds, Speed 10.
- Add the mashed potato, plain flour and eggs and mix for 10 seconds, Reverse, Speed 4 (or until combined).
- Add the frozen peas and salt and pepper and mix for a further 10 seconds, Reverse, Speed 4.
- Dust your hands with flour and roll the mixture into ¼ cup sized balls.
- Place the balls into the panko crumbs and press down to flatten slightly.
- Coat both sides and place onto the prepared baking trays.
- Spray with cooking oil and place into the oven for 30-40 minutes or until golden and crispy on the outside (they'll still be deliciously soft on the inside).
- Turn over partway through cooking.Serve warm or cold.
Alex says
Could you freeze these before oven baking?
Lucy Mathieson says
Hi Alex, I've only ever frozen them after baking. You could try though!!
Tracey says
Lucy can these be frozen?
Lucy Mathieson says
Hi Tracey, they sure can!! They tend to dry out a little bit when you reheat them, but they're still delicious!