Crispy Mashed Potato Cakes You’ll Make Weekly (Crockpot Hack!)

Introduction

Sometimes the best recipes are born from leftovers. Mashed potatoes are a staple comfort food, but the next day they can feel… well, a little sad. Enter crispy mashed potato cakes—golden on the outside, fluffy inside, cheesy, and absolutely irresistible. Even better? We’ll use a crockpot hack to prep the potatoes easily before turning them into these crispy beauties. Perfect as a snack, side dish, or even a light dinner.

Ingredients

For the Crockpot Mashed Potatoes:

• 2 ½ lbs russet potatoes (about 6 medium), peeled and chopped
• 4 tbsp butter
• 1 cup milk (or half-and-half for creamier potatoes)
• 1 tsp garlic powder (optional, for flavor)
• Salt and pepper to taste

For the Potato Cakes:

• 3 cups leftover mashed potatoes (from above)
• 1 large egg
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• ½ cup breadcrumbs (panko or regular)
• 2 tbsp chopped green onions (or parsley)
• ½ tsp smoked paprika (optional, for flavor)
• 3 tbsp flour (to bind)
• 2–3 tbsp oil or butter (for frying)

Instructions

Step 1: Crockpot Mashed Potatoes

1. Place chopped potatoes in a slow cooker. Add butter, salt, pepper, and garlic powder.
2. Pour in ½ cup milk. Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours until fork-tender.
3. Mash directly in the crockpot with the remaining milk until smooth and creamy.

Now you have perfect mashed potatoes—use some now, save the rest for potato cakes tomorrow!

Step 2: Prepare Potato Cake Mixture

1. In a mixing bowl, combine mashed potatoes, egg, cheese, green onions, flour, breadcrumbs, paprika, salt, and pepper.
2. Mix until a dough-like consistency forms. If too sticky, add a bit more breadcrumbs.

Step 3: Shape the Cakes

1. Scoop about ¼ cup of the mixture and form into a small patty (like mini burgers).
2. Place shaped cakes on a tray lined with parchment paper.
3. Chill in the fridge for 15–20 minutes (helps them stay firm when frying).

Step 4: Fry Until Crispy

1. Heat oil or butter in a skillet over medium heat.
2. Place potato cakes in the skillet, leaving space between them.
3. Cook for 3–4 minutes per side until golden brown and crispy.
4. Drain on paper towels.

Serving Ideas

• Top with sour cream and chives for a classic combo.
• Serve with a fried egg for a breakfast potato cake stack.
• Dip in ketchup, ranch, or garlic aioli.
• Pair as a side with grilled chicken, steak, or fish.

History

Potato cakes go back centuries, with variations in almost every culture—Irish boxty, Scottish tattie scones, Jewish latkes, German kartoffelpuffer. What makes this recipe modern is the crockpot mashed potato hack, which saves time and effort while creating the perfect base for crispy cakes.

Benefits

• Budget-friendly: Uses leftover mashed potatoes.
• Kid-approved: Crispy, cheesy, and snackable.
• Customizable: Add bacon bits, spinach, or different cheeses.
• Comfort food: Crispy outside, creamy inside = food happiness.

Nutrition (per cake, approx. using 10 cakes)

• Calories: ~150
• Protein: 5g
• Carbs: 18g
• Fat: 6g
• Fiber: 2g

Conclusion

These crispy mashed potato cakes are so good, you might start making extra mashed potatoes just to have an excuse. With the crockpot hack, you’ll always have the perfect base ready. One bite and you’ll know why they’re the kind of recipe people make weekly.