Name: Leftover Mashed Potato Cheddar Ranch Cakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 ¾ cup mashed potatoes (cold); 1 large egg; ⅓ cup all-purpose flour (plus 3 tablespoons for coating); 1 tablespoon dry Ranch seasoning mix; ⅔ cup freshly shredded sharp cheddar cheese; ½ teaspoon salt; ¼ teaspoon black pepper

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Leftover Mashed Potato Cheddar Ranch Cakes are a delightful twist on what to do with those cold mashed potatoes sitting in your fridge. I remember one rainy afternoon, staring at a bowl of leftover mashed potatoes, wondering how to transform them into something exciting. It hit me that with just a few simple ingredients, I could whip up these crispy yet creamy cakes that become a family favorite. The best part? They’re so easy to make, perfect for a quick weeknight dinner or even a fun brunch with friends. Imagine enjoying these golden-brown cakes, each bite bursting with the savory flavors of cheddar cheese and Ranch seasoning, making leftovers feel like a gourmet meal.

Recipe Snapshot

Total Time:
20 mins

Prep Time:
5 mins

Cook Time:
15 mins

Difficulty:
Medium

Calories:
150 kcal

Protein:
4 g

Diet:
Gluten-Free, Low FODMAP

Fat:
6 g

Tools Used:
Wooden Spoon, Skillet, Mixing Bowl

Why This Leftover Mashed Potato Cheddar Ranch Cakes Hits Different

Versatile Ingredients

What I love most about these Leftover Mashed Potato Cheddar Ranch Cakes is that they are incredibly versatile. You can easily adapt them based on what you have on hand. Whether you’re using mashed sweet potatoes or throwing in some herbs, they’re a blank canvas for your creativity.

Great for Meal Prep

If you’re like me and enjoy meal prepping, these cakes are a great choice. You can make a big batch ahead of time and freeze them. Then, when you’re in a rush, simply reheat them for a quick meal that feels indulgent without the hassle.

Perfect for All Occasions

These cakes are not only perfect for lunch or dinner; they also shine at parties. Serve them as appetizers or side dishes, and watch them disappear in no time. They are a crowd-pleaser, and you’ll find everyone reaching for seconds!

Crispy Outside, Creamy Inside

There’s something magical about that contrast. When you fry these cakes, the outside becomes wonderfully crispy while the inside remains soft and creamy. That’s the beauty of mashed potatoes combined with a touch of flour and egg—it all comes together beautifully.

Comfort Food at its Best

Lastly, who doesn’t love comfort food? These Leftover Mashed Potato Cheddar Ranch Cakes are the epitome of cozy eating. They remind me of family dinners and warm kitchens, making them not just a meal but a nostalgic experience.

What to Gather for Leftover Mashed Potato Cheddar Ranch Cakes

The ingredients for these Leftover Mashed Potato Cheddar Ranch Cakes are simple yet powerful. They work together to create a harmonious blend of flavors and textures. Let’s look at the key players:

1 ¾ cups leftover mashed potatoes (cold) – This is the star of the dish, providing creaminess and a hearty flavor.
1 large egg – Acts as a binder, helping to hold everything together.
⅓ cup all-purpose flour + 3 tablespoons for coating – Essential for creating that crispy crust.

1 tablespoon dry Ranch seasoning mix – Adds a burst of flavor that elevates the dish.
⅔ cup freshly shredded sharp cheddar cheese – Melts beautifully inside, adding richness.
½ teaspoon salt – Enhances all the flavors.
¼ teaspoon black pepper – Adds a slight kick.

Step by Step Instructions for Leftover Mashed Potato Cheddar Ranch Cakes

Making these Leftover Mashed Potato Cheddar Ranch Cakes is a straightforward process. With just a few steps, you’ll be on your way to enjoying this tasty treat. Let’s get started!

In a large mixing bowl, stir together mashed potatoes, egg, Ranch seasoning mix, salt, and black pepper. Mix until everything is well combined. You want a nice, smooth texture to form your cakes.
Next, add flour and cheddar cheese to the mixture. Stir until all the flour is incorporated. It should form a thick batter that holds together.
Using a regular-sized ice cream scoop, form 8 balls of dough. Roll each one in additional flour, gently flattening them into about ¾ inch thick patties. This helps achieve the perfect texture when frying.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. The oil should shimmer but not smoke; that’s the perfect temperature for frying.
Fry each cake on one side for about 3 minutes, until golden brown. You’ll know it’s ready to flip when the edges start to look crispy.
Carefully flip the cakes and fry the other side until they are also golden brown. This should take another 3 minutes. Keep an eye on them to prevent burning.

Once cooked, remove the cakes onto a cooling rack or a paper towel-lined plate to drain excess oil. This will keep them crispy!
Allow them to cool slightly, then serve warm. You can enjoy them plain or with a dipping sauce of your choice.

Things Worth Knowing

Tip: Make sure your mashed potatoes are cold before mixing. This helps the cakes hold their shape better.
Experiment: Feel free to add different herbs or spices to customize the flavor of your cakes.

Serve hot: These cakes are best enjoyed fresh from the skillet to appreciate their crispy exterior.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Reheat: To reheat, place them in a skillet over medium heat to restore their crispiness.

Tips for Success

When it comes to making the best Leftover Mashed Potato Cheddar Ranch Cakes, a few tips can make all the difference. Here’s what I recommend:

Storage: Store any leftovers in an airtight container in the fridge. They’ll stay fresh for about three days.
Freezing: These cakes freeze well! Place uncooked patties in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to three months.

Pairing: These cakes pair wonderfully with a fresh salad or a side of steamed vegetables.
Customize: Don’t hesitate to add ingredients like chopped green onions or herbs to the mixture for added flavor.
Oil temperature: Make sure the oil is hot enough before adding the cakes to ensure they fry properly and become crispy.

Accompaniments for Leftover Mashed Potato Cheddar Ranch Cakes

These Leftover Mashed Potato Cheddar Ranch Cakes can be served in various delightful ways. Here are some ideas:

As a Side Dish: Serve alongside grilled chicken or fish for a balanced meal.
For Brunch: Pair with scrambled eggs and a light salad to create a delicious brunch plate.

With Dipping Sauce: Consider offering ranch, sour cream, or a spicy aioli as a dip to enhance the flavor.
Perfect for Parties: These cakes make excellent appetizers. Serve them warm on skewers or toothpicks for easy eating.
Seasonal Pairings: During the colder months, enjoy them with hearty soups or stews for a cozy meal.

Storage Tips: If you have leftovers, ensure they cool completely before storing them in an airtight container.

FAQ

Absolutely! These Leftover Mashed Potato Cheddar Ranch Cakes are perfect for meal prep. You can prepare the mixture and shape the patties ahead of time, then store them in the fridge or freeze them for later use. When you’re ready to eat, just fry them up until golden brown, and they will taste just as fresh!

These cakes are incredibly versatile! You can serve them with a variety of dishes, like a fresh salad, grilled meats, or even as a snack with dipping sauces such as ranch or aioli. They make a great addition to brunch, too, when paired with eggs and fruits.

Leftover Leftover Mashed Potato Cheddar Ranch Cakes should be stored in an airtight container in the refrigerator. They will stay fresh for about three days. Just remember to allow them to cool completely before storing to maintain their texture. You can reheat them in a skillet to regain their crispiness!

Yes, these cakes freeze wonderfully! To freeze, arrange the uncooked patties in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. They can be frozen for up to three months. When you’re ready to cook them, there’s no need to thaw; just fry them directly from the freezer, adding a minute or two to the cooking time.

Conclusion

The Leftover Mashed Potato Cheddar Ranch Cakes are a fantastic way to enjoy your leftovers in an exciting new form. With their crispy outside and creamy inside, they’re sure to become a household favorite. I encourage you to whip up a batch tonight and experience how easy and delicious they can be!

Leftover Mashed Potato Cheddar Ranch Cakes

The ultimate comfort food, Leftover Mashed Potato Cheddar Ranch Cakes are the perfect way to transform your leftovers into a crispy and creamy delight. These easy-to-make cakes are loaded with flavor, making them a fantastic choice for a quick weeknight dinner. Don’t let your mashed potatoes go to waste – make these delicious cakes tonight!

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Prep Time 5

Cook Time 15

Total Time 20

Course Side Dishes

Cuisine American

Servings 8 servings

Calories 150 kcal

Equipment

Wooden Spoon
Skillet
Mixing Bowl

Ingredients

1 ¾ cup mashed potatoes cold
1 large egg
⅓ cup all-purpose flour plus 3 tablespoons for coating
1 tablespoon dry Ranch seasoning mix
⅔ cup freshly shredded sharp cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper

Instructions

In a large mixing bowl, stir together mashed potatoes, egg, Ranch seasoning mix, salt, and black pepper. Mix until everything is well combined.

Add flour and cheddar cheese to the mixture and stir until all the flour is incorporated.
Using a regular-sized ice cream scoop, form 8 balls of dough, rolling each one in additional flour and gently flattening into about ¾ inch thick patties.
In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.

Fry each cake on one side for about 3 minutes, or until golden brown, then carefully flip them to fry the other side.
Once cooked, remove the cakes onto a cooling rack or a paper towel-lined plate to drain excess oil.
Allow them to cool slightly, then serve warm with your favorite dipping sauce.

Notes

Mashed sweet potatoes: You can use mashed sweet potatoes instead of regular ones.
Cold potatoes: Ensure the mashed potatoes are cold from the fridge; warm ones won't mix well with the egg and flour.
Nutrition estimate: Values may vary based on ingredients used. Always check with your preferred calorie counter.