Crispy potato parsley cakes made from mashed potatoes, parsley, butter, salt, and pepper—a simple, cozy way to upgrade your leftovers.

You ever stare at your fridge like it’s supposed to offer you solutions? Like, come on, do something! That was me last Tuesday. It was one of those days where I didn’t want a full lunch, but I also didn’t want to reheat the same leftovers again. You feel me?

There was a bowl of mashed potatoes on the second shelf. No butter. No seasoning. Just cold, stiff, leftover mash from the night before. I almost threw it out. But then—maybe it was my inner frugal grandma whispering to me—I remembered the crispy potato cakes she used to make with Sunday roast leftovers. Nothing fancy. Just potatoes, herbs, and a hot pan. And her laugh when she accidentally burned the first one? Iconic.

So, I grabbed the potatoes, chopped the parsley that was slowly dying in the crisper, and fried up these thick little cakes in butter. I didn’t expect much, honestly. But after one bite? It felt like a warm hug from the past. A bit crispy, a bit creamy, and totally worth dirtying the skillet.

Why You’ll Love This Potato Parsley Cakes Recipe?

Let’s be honest. Mashed potatoes are comfort food royalty—but even royalty needs a wardrobe change sometimes. That’s where potato parsley cakes come in. They take what you already have and make it… well, better. Like putting on real pants after a week of sweatpants. You feel more put together, even if you’re not.

They’re buttery, herby, and golden-brown on the outside with this soft, warm center that somehow makes you feel like everything’s going to be okay—even if your to-do list says otherwise. And if you’re the type to sprinkle extra salt or sneak in some cheese? I see you. You’re welcome here.

Ingredient Notes:

I’m not going to throw a ton of fancy ingredients at you. This is about making something delicious from what’s already in your kitchen. That said, each little thing plays a role. Let’s talk through it.

Mashed Potatoes: Cold and plain works best. That leftover batch you didn’t finish because someone said they were “fine”? Perfect. If they’re too loose, you can firm them up with a spoonful of flour or breadcrumbs.
Parsley: Fresh is ideal, but let’s be real—if you’ve got dried parsley or even a mix of herbs, go for it. I like that little pop of green and brightness. It kinda freshens up the whole thing.
Butter: Non-negotiable. It adds richness and gives those edges that golden, crispy finish we all secretly love. Plus, there’s something about melting extra butter on top before serving that feels… generous. Luxurious, even.
Salt & Pepper: Just don’t skip them. Trust your tastebuds here. Give the mix a little nibble before shaping. You’ll thank yourself later.

How To Make Potato Parsley Cakes?

Step 1: Mix it up
In a big ol’ bowl, combine your cold mashed potatoes and chopped parsley. Add some salt and pepper. Taste it! Now’s the time to tweak seasoning, not after it’s in the pan. If the mixture feels too soft or sticky, toss in a spoonful of flour or even breadcrumbs. No shame.

Step 2: Shape like a champ
Scoop up about 1/4 cup of the potato mix and roll it into a ball. Then flatten it into a thick little puck—something like a mini hockey puck, but much tastier. You want it about 1 to 1½ inches thick. And hey, they don’t have to be perfect. Rustic is the vibe.

Step 3: Chill, literally
Place them on a parchment-lined tray and stick them in the fridge for at least 30 minutes. It helps them firm up so they don’t turn to mush when they hit the hot pan. I’ve tried skipping this step when I was impatient. Regretted it.

Step 4: Fry ’til golden
Melt some butter in a skillet over medium heat. Once it’s hot, add the cakes—but don’t crowd the pan. Give them space to breathe and crisp up. Cook each side for about 3 to 5 minutes. Flip carefully with a spatula. And yes, it’s totally normal if one tries to fall apart. Just smoosh it back together and pretend it didn’t happen.

Step 5: Serve like a hero
Top them with a little more butter and maybe a sprinkle of extra parsley. They’re amazing hot and fresh from the skillet, but honestly, I’ve eaten one cold out of the fridge and it still slapped.

Storage Options:

Bless your self-control if you do. These keep pretty well in the fridge for 2–3 days. Just pop them into a skillet to re-crisp them up. I wouldn’t microwave unless you’re okay with soft edges (no judgment).

Want To Save This Recipe?

Enter your email below and we'll send the recipe straight to your inbox.

Want to freeze them? Go for it! Lay them flat on a baking sheet, freeze until solid, then transfer to a zip-top bag. Fry them straight from frozen when that craving hits. Lazy dinner? Solved.

Variations and Substitutions:

Look, these potato parsley cakes are like that one friend who gets along with everyone. Totally chill and down for anything.

Cheese it up – Add shredded cheddar, feta, or even leftover cream cheese.
Make it spicy – Stir in chopped jalapeño, chili flakes, or a spoonful of hot mustard.
Swap the herbs – Chives, dill, thyme, green onions—whatever you’ve got.
Breadcrumb crust – Coat the outside for a crispy, golden crunch.
Go vegan – Use plant-based butter and make sure your mash was dairy-free.

What to Serve with Potato Parsley Cakes?

These can be the star of the show or a sidekick. Here’s how I like to pair them:

Poached or fried eggs – That runny yolk? Yes.
Grilled sausage or bacon – For the full cozy-brunch feel.
Green salad – Something acidic to cut through the richness.
Soup – Especially creamy tomato or roasted garlic.
Leftover roasted chicken – Honestly, it’s all just good together.

Frequently Asked Questions:

Can I use boxed instant mashed potatoes?
Honestly? Yes. Just keep them thick—not too creamy—and they’ll work fine.

Why do mine fall apart in the pan?
They might be too soft. Add flour or breadcrumbs, and don’t skip the fridge chill. Trust me.

Can I make them ahead?
Yep! Shape them the night before, then just fry when you’re ready. Great for brunch or lazy Saturdays.

So… what’s sitting in your fridge right now?
If it includes mashed potatoes and some wilting herbs, you know what to do. Try these potato parsley cakes and tell me how they turn out. Or better yet—tell me what weird stuff you added. Raisins? No judgment (okay… maybe just a little).

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

Amazing Peach Dumplings Recipe: Easy, Fast and Yummy!

Rigatoni with Sausage, Tomatoes, and Zucchini

Easy to Make Delmonico Potatoes – The Perfect Side Dish