Crispy Mashed Potato Cakes

Crispy Mashed Potato Cakes

Today I had just enough beef tenderloin on hand to make one more dinner with it. I also had some potatoes on hand, and decided to get creative and try a new way to prepare the potatoes as a side to the tenderloin. (This also gave me a good excuse to tackle my 3rd new recipe for my 50 in 15 Challenge.) I searched a handful of sites for different ways to make mashed potato “cakes”, most of which were same general recipe. So I pared them down to the most basic recipe and gave it a go.


  • Cooking spray
  • 2 c. mashed potatoes, cooled
  • 2 tbsp. shredded cheese
  • Sea salt and fresh ground black pepper (to taste)
  • 1/2 c. Panko bread crumbs
  • Additional mix-ins (e.g. bacon, onions, chives, etc.)


  1. Preheat oven to 425° F
  2. Place mashed potatoes in a bowl and stir in cheese, salt, pepper, and any other additional mix-ins. Divide the potato mixture into 6 equal portions, shaping each into a patty approximately 1/2″ thick.
  3. Place bread crumbs in a dish and dredge each patty in the crumbs.
  4. Place patties on a baking sheet and bake for 12-15 minutes. Carefully turn the patties over and bake for an additional 12-15 minutes, or until golden brown.
  5. If desired, turn on the oven broiler and place patties under the broiler for 1-2 minutes to finish browning.


Overall I was very happy with the end result of this recipe. They made a fine side dish for the beef tenderloin and some oven-roasted asparagus. The only thing I wish I would have done different was to bake the potato cakes for a bit longer to brown them more and make them a bit  more crispy. At least now I know for next time I make them.

Bon Appétit!


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