There’s something magical about turning simple potatoes into golden, crispy patties that disappear in minutes. These Garlic Cheese Potato Patties are my go-to when I need a quick side dish, a fun snack for the kids, or a comforting bite on a busy weeknight.
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I started making these when my youngest refused to eat plain mashed potatoes. Now they ask for them by name! The trick is using leftover mashed potatoes – they hold together better and crisp up beautifully. But honestly, they’re so easy you’ll want to make them from scratch.
With just a handful of pantry staples, you can create a dish that’s creamy inside, crunchy outside, and bursting with garlicky, cheesy flavor. Let’s get cooking!
Why You'll Love This Recipe
About the Ingredients
3 cups (450g) cold mashed potatoes
Use leftover or freshly made and cooled. If using fresh, make sure they’re not too wet – pat dry if needed.
1 cup (100g) shredded cheddar cheese
Sharp cheddar adds the most flavor. Swap with mozzarella for extra gooeyness.
3 cloves garlic, minced
Fresh garlic is key. Use a press or finely chop. For a milder flavor, roast the garlic first.
1/4 cup (30g) all-purpose flour
Helps bind the patties. Use gluten-free all-purpose blend if needed.
1 large egg, lightly beaten
Acts as a binder. For egg-free, use 2 tablespoons of flaxseed mixed with 3 tablespoons water.
1/2 teaspoon salt
Adjust based on how seasoned your mashed potatoes are.
1/4 teaspoon black pepper
Freshly ground is best. Add a pinch of cayenne for heat.
2 tablespoons chopped fresh chives or parsley
Adds a fresh pop of color and flavor. Dried herbs work in a pinch – use 1 teaspoon.
1/2 cup (60g) panko breadcrumbs
For coating. Regular breadcrumbs work too, but panko gives extra crunch.
3 tablespoons olive oil, for frying
Use a neutral oil with a high smoke point like canola or vegetable if preferred.
Tips & Tricks
- Make sure your mashed potatoes are cold – they hold together better and don't stick to your hands.
- If the mixture is too sticky, add a little more flour, one tablespoon at a time.
- Don't overcrowd the pan – fry in batches to get that golden crust without steaming.
Pro Tips
Step-by-Step Instructions
1. Mix the patty base
In a large bowl, combine cold mashed potatoes, shredded cheese, minced garlic, flour, beaten egg, salt, pepper, and chives. Mix until well combined – the mixture should hold together when pressed.
2. Shape the patties
Using your hands or a scoop, form the mixture into 6 equal patties, about 1/2 inch thick. Place them on a plate lined with parchment paper.
3. Coat with breadcrumbs
Place the panko breadcrumbs in a shallow dish. Press each patty into the crumbs, coating both sides evenly. Gently shake off excess.
4. Heat the oil
In a large non-stick skillet, heat olive oil over medium heat until shimmering, about 350°F (175°C). You can test by dropping a breadcrumb – it should sizzle immediately.
5. Fry until golden
Carefully place 2-3 patties in the skillet, making sure not to overcrowd. Fry for 3-4 minutes per side, until deep golden brown and crispy. The internal temperature should reach 165°F (74°C).
6. Drain and repeat
Transfer cooked patties to a paper-towel-lined plate to drain. Repeat with remaining patties, adding more oil if needed.
7. Serve warm
Serve immediately with sour cream, applesauce, or a sprinkle of extra chives. They're best enjoyed hot and crispy!
Delicious Variations
Bacon and Cheddar
Add 4 slices of cooked, crumbled bacon to the mixture.
Herb and Parmesan
Swap cheddar for 1/2 cup grated Parmesan and add 1 teaspoon dried Italian herbs.
Spicy Jalapeño
Add 1 finely diced jalapeño and a pinch of cayenne for a kick.
How to Store Potato Patties 🥔🧄🧀 With Garlic and Cheese
Refrigerator
Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven to restore crispiness.
Freezer
Freeze uncooked patties on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry directly from frozen, adding 2-3 minutes to cooking time.
Reheating
Reheat in a 350°F (175°C) oven for 8-10 minutes, or in an air fryer at 375°F (190°C) for 5-6 minutes.
Frequently Asked Questions
Q: Can I use instant mashed potatoes?
Yes, but make them thicker than usual by using less water or milk. Instant potatoes tend to be softer, so add an extra tablespoon of flour to help bind.
Q: How do I keep the patties from falling apart?
Make sure your potatoes are cold and well-drained. The egg and flour act as binders – don't skip them. If your mixture is too wet, add more flour.
Q: Can I bake these instead of frying?
Absolutely. Preheat oven to 400°F (200°C), place patties on a parchment-lined baking sheet, and brush with oil. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
Q: What can I serve with potato patties?
They're great as a side to grilled meats, with a salad, or as a burger patty. Try them with a dollop of sour cream or a squeeze of lemon.
Q: Can I make them gluten-free?
Yes, use gluten-free all-purpose flour and gluten-free breadcrumbs. The texture will be slightly different but still delicious.
Next time you have leftover mashed potatoes, don't throw them away – turn them into these irresistible patties! They're a simple, delicious way to bring the family together. Try them tonight and watch them disappear. Here's to a calmer home, one drawer at a time.
Potato Patties 🥔🧄🧀 With Garlic and Cheese
Golden, crispy potato patties loaded with garlic and melty cheese – a family-favorite snack ready in just 30 minutes.
🧂 Ingredients
- 3 cups (450g) cold mashed potatoes
- 1 cup (100g) shredded cheddar cheese
- 3 cloves garlic, minced
- 1/4 cup (30g) all-purpose flour
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives or parsley
- 1/2 cup (60g) panko breadcrumbs
- 3 tablespoons olive oil, for frying
📋 Instructions
- 1Mix the patty base — In a large bowl, combine cold mashed potatoes, shredded cheese, minced garlic, flour, beaten egg, salt, pepper, and chives. Mix until well combined – the mixture should hold together when pressed.
- 2Shape the patties — Using your hands or a scoop, form the mixture into 6 equal patties, about 1/2 inch thick. Place them on a plate lined with parchment paper.
- 3Coat with breadcrumbs — Place the panko breadcrumbs in a shallow dish. Press each patty into the crumbs, coating both sides evenly. Gently shake off excess.
- 4Heat the oil — In a large non-stick skillet, heat olive oil over medium heat until shimmering, about 350°F (175°C). You can test by dropping a breadcrumb – it should sizzle immediately.
- 5Fry until golden — Carefully place 2-3 patties in the skillet, making sure not to overcrowd. Fry for 3-4 minutes per side, until deep golden brown and crispy. The internal temperature should reach 165°F (74°C).
- 6Drain and repeat — Transfer cooked patties to a paper-towel-lined plate to drain. Repeat with remaining patties, adding more oil if needed.
- 7Serve warm — Serve immediately with sour cream, applesauce, or a sprinkle of extra chives. They're best enjoyed hot and crispy!
Elena writes about home organization and decluttering from a busy parent's perspective. She focuses on simple, low-cost systems that actually work in real life. Her articles emphasize small daily habits over perfect aesthetics.
