Mom to Mom Nutrition

Katie Serbinski, M.S., R.D., is a registered dietitian and millennial mom, blogging about healthy recipes, child and mom nutrition, and motherhood.

  • Home
    • Free Resources (Free PDFs)
  • About
    • Media
  • Food & Recipes
    • 30 Minutes or Less
    • Appetizers
    • Main Dishes
    • Soups
    • Snacks
    • Breakfast
    • Sides
    • Dessert
    • Slow Cooker
    • Kitchen Tips
  • Nutrition
    • Basics
    • Meal Planning
    • 7 Disease-Fighting Foods to Shop For NOW
    • How To Nourish A Growing Baby
    • Nutrition Advice for Sleep Deprived Parents
  • Mom Life
    • Back to School COVID Style
    • Lessons Motherhood Has Taught Me…. So Far
    • 5 Self-Care Tips for Moms
  • Toddler Life
    • Picky Eating
    • How Toddlers Can Help in the Kitchen
    • 10 Family Mealtime Conversation Starters for Kids
  • Work with Me
    • For Brands
    • For Moms
Home » Food & Recipes » Sides » Mashed Potato Cakes with Spinach and Cheese

Mashed Potato Cakes with Spinach and Cheese

Nov 12, 2015 6 Comments

Make the most of leftover mashed potatoes by making baked mashed potato cakes. Mixed with fresh veggies and cheese, they are a unique way to get your kids to eat their greens! 

Make the most of leftover mashed potatoes by making baked mashed potato cakes. Mixed with fresh veggies and cheese, they are a unique way to get your kids to eat their greens!

Let me let you in on a little secret: I made these mashed potato cakes with store bought mashed potatoes. Not the potatoes that you buy at the store that you boil and mash yourself. But mashed potatoes that were previously cooked, frozen, and purchased that way. And you want to know what? I’m not sure why I haven’t done that before! Especially when it comes to taking some stress out of and saving energy for the holidays.

Make the most of leftover mashed potatoes by making baked mashed potato cakes. Mixed with fresh veggies and cheese, they are a unique way to get your kids to eat their greens!

I really didn’t know what I was getting myself into when I got married and started hosting holiday dinners. Granted I usually only have 1-2 holidays a year where the family is at my house, but I’m always involved in the meal prep and execution no matter whom the host. While I absolutely love cooking and entertaining, some of that love has magically disappeared since having two children [who I love so deeply and unconditionally]. So forgive me if I look for little shortcuts in the grocery store that still lead to me making delicious, healthy meals for the holidays.

Make the most of leftover mashed potatoes by making baked mashed potato cakes. Mixed with fresh veggies and cheese, they are a unique way to get your kids to eat their greens!

Like my healthy stuffed sweet potatoes, mashed potato cakes are SO customizable. And easily prepped ahead of time—- one less thing to worry about in the kitchen the day of! And while traditional holiday mashed potatoes are topped with gravy, these little mashed potato cakes need no topping. Although a little gravy would probably make them taste pretty good… but really, why ruin a good thing?!

5.0 from 1 reviews
Mashed Potato Cakes with Spinach and Cheese
 
Print
Prep time
20 mins
Cook time
15 mins
Total time
35 mins
 
Author: Katie Serbinski
Recipe type: Side
Serves: 4 servings
Ingredients
  • 2 cups mashed potatoes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ½ medium onion, diced
  • 2 cups fresh spinach
  • salt and pepper to taste
  • ½ cup cheddar cheese
  • 2 eggs
  • 1 tablespoon butter
  • 2 cups panko breadcrumbs
Instructions
  1. Add cooked mashed potatoes to a large bowl. Set aside. Heat olive oil in a non-stick skillet over medium heat. Add garlic and onion. Sautee for 5 minutes.
  2. Add spinach and continue sautéing until spinach is wilted. Add spinach mixture to mashed potatoes. Stir to combine.
  3. Thoroughly mix the remaining ingredients plus 1 cup of panko crumbs, placing the rest of the panko in a shallow dish.
  4. Preheat oven to 350. Form potato mixture into small cakes, coat them in the panko, ad then transfer cakes to a nonstick baking sheet. Repeat with remaining mashed potato mixture.
  5. Bake for 15-20 minutes, or until cakes are browned on top. Serve immediately.
3.4.3177

Make the most of leftover mashed potatoes with baked mashed potato cakes #Thanksgiving #food Click To Tweet

mashed cakes

Disclaimer:  I am proud to partner with the United Dairy Industry of Michigan to bring you healthy recipes made with cow’s milk.  Because of these great partnerships I am able to share delicious and nutritious family-friendly recipes. As always all opinion and ideas are 100% my own. Find out why Milk Means More on Twitter, Facebook, YouTube, Pinterest, and Instagram. 

Related

Sign Up For Email Updates

slow cooking 101Subscribe to get email updates and my FREE Slow Cooking 101 printable. Use my basic formula to build healthy fix-it and forget-it meals the whole family will love!
I share special behind-the-scenes snapshots from our life, plus Mom to Mom tips, nutritional advice and much more. Plus, be the first to find out about upcoming events, new products and much more.

« Oven-Baked Bruschetta Chicken
10 Resources for Healthy Eating During Pregnancy »

Comments

  1. Katie {moms kitchen handbook} says

    November 12, 2015 at 9:46 am

    If we ever have leftover mashed potatoes, I usually make potato cakes for breakfast or lunch the next day, but haven’t tried prettying them up with spinach and cheese. Love it.

    Reply
  2. Shashi at RunninSrilankan says

    November 12, 2015 at 9:47 am

    These are pretty genius – so quick and easy and tasty!

    Reply
  3. Serena says

    November 12, 2015 at 11:10 pm

    Yup. I’ll be making these. My dad gave me 25 # of potatoes. Looking for ways to make them yummy. These are it!

    Reply
  4. Eileen says

    November 15, 2018 at 8:15 am

    I don’t have any onions at home – should I sub with onion powder or some other spice or just leave out? If yes, how much? Any suggestions? Thanks!

    Reply

Trackbacks

  1. Bean Bytes 167 says:
    November 16, 2015 at 12:02 am

    […] Potato Casserole with Crunchy Pecan Oat Topping Melting Sweet Potatoes with Maple-Pecan Sauce Mashed Potato Cakes with Spinach and Cheese 17 Awesome Wild Rice […]

    Reply
  2. 12 Kid-Friendly Thanksgiving Side Dishes - Jill Castle says:
    November 9, 2016 at 8:01 am

    […] Mashed Potato Cakes with Spinach and Cheese by Mom to Mom Nutrition […]

    Reply

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Katie Serbinski at Mom to Mom Nutrition

WELCOME!

Hi, I’m Katie! Registered Dietitian, Mom, and Mealtime Negotiator. I’m on a mission to make mealtime happier, healthier, and easier with small children, despite what my 4 picky eaters have me believing. From family-friendly recipes to confessions about my unfiltered motherhood moments, I hope you grab a seat at my kitchen table!
Read more about me »

Connect With Me

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Mom to Mom Nutrition Slow Cooker 101 Freebee

Top Posts

Themed dinner nights make meal planning a breeze! By designating a certain theme to each night of the week, you can keep structure to your family's meal plan!

15 Themed Dinner Ideas [My Favorite Way to Meal Plan]

A printable list of 25 healthy toddler snack ideas perfect for the big and little kids in your family, including Mom and Dad too!

25 Toddler Snack Ideas [FREE PDF]

Lemon Orzo Chicken Bake is a one-dish meal full of bright lemon flavor and created with standard pantry staples you are sure to have on hand.

Lemon Orzo Chicken Bake

THE BEST Moist Baked Chicken Breasts

Latest Posts

5 Tips for Healthier Meal Planning

Baby Foodie: Adding Herbs and Spices to Baby Food

Learn the basics to getting a healthy grilled meal on the table with these figure-friendly grilling tips!

Figure-Friendly Grilling

Taco pie covered in melted cheese and veggies on the side.

Easy Taco Pie

Copyright © 2022 · Mom to Mom Nutrition, LLC · Disclosure · Log in