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.
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.
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?!
- 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
- 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.
- Add spinach and continue sautéing until spinach is wilted. Add spinach mixture to mashed potatoes. Stir to combine.
- Thoroughly mix the remaining ingredients plus 1 cup of panko crumbs, placing the rest of the panko in a shallow dish.
- 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.
- Bake for 15-20 minutes, or until cakes are browned on top. Serve immediately.
Make the most of leftover mashed potatoes with baked mashed potato cakes #Thanksgiving #food Click To Tweet
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.
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.
These are pretty genius – so quick and easy and tasty!
Yup. I’ll be making these. My dad gave me 25 # of potatoes. Looking for ways to make them yummy. These are it!
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!