Potato Parsley Cakes
Golden and crisp on the outside, creamy and tender inside—these Potato Parsley Cakes are a simple, delicious way to reinvent leftover mashed potatoes.
4 Servings
Ingredients
- 2 3/4 cups cold mashed potatoes plain; no added butter or cream
- 2 to 3 tablespoons finely chopped fresh parsley
- 2 to 3 tablespoons unsalted butter plus additional for serving
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Prepare the mixture
- In a large mixing bowl, combine the mashed potatoes with the chopped parsley. Season with kosher salt and freshly ground black pepper to taste. Stir gently until the ingredients are evenly incorporated. If the mixture is too soft to shape, a small amount of flour or breadcrumbs may be added for stability.
Form the patties
- Scoop approximately 1/4 cup of the potato mixture and shape it into a ball. Flatten the ball into a disc roughly 1 to 1 1/2 inches thick. Repeat with the remaining mixture. Place the formed patties on a parchment-lined tray.
Chill the cakes
- Transfer the tray to the refrigerator and chill the patties for at least 30 minutes. This step helps them hold their shape during cooking.
Cook the potato cakes
- Heat a non-stick skillet over medium heat. Melt 1 to 2 tablespoons of butter. Working in batches to avoid overcrowding, cook the patties for approximately 3 to 5 minutes per side, or until each side is golden brown and crisp. Use a spatula to flip them carefully.
Serve
- Remove the potato parsley cakes from the skillet and serve warm. Top with a pat of butter and additional chopped parsley, if desired.
Notes
To make this recipe gluten-free, ensure that your mashed potatoes contain no gluten-based additives. If the mixture requires added binding, use gluten-free flour or certified gluten-free breadcrumbs. Additionally, confirm that all seasonings used are labeled gluten-free to avoid cross-contamination.