Chicken Fried Mashed Potato Cakes

WANT TO SAVE THIS RECIPE?

Golden crispy on the outside, soft and creamy on the inside, these Chicken Fried Mashed Potato Cakes are pure Southern comfort on a plate. Imagine the fluffiness of mashed potatoes hugged by a savory, seasoned batter and fried to perfection. It’s the kind of dish that feels like a warm hug from grandma, especially when served with a generous drizzle of brown gravy.

This recipe is a genius way to use up leftover mashed potatoes, turning them into a crave-worthy side or a hearty vegetarian main. The crunch-to-creamy ratio is what makes these cakes so addictive, and the fried coating adds just enough indulgence to make them feel special without much effort at all.

Why You’ll Love This Chicken Fried Mashed Potato Cakes Recipe

If you’re a fan of crispy textures and rich flavors, this one’s for you. These potato cakes combine homestyle goodness with that irresistible fried crust, making them ideal for brunch, lunch, or dinner. You can also dress them up or down depending on what you serve them with—a green bean side, fried eggs, or just extra gravy.

They’re also:

• Budget-friendly
• Great for meal prepping or freezing
• Crowd-pleasing for picky eaters and comfort food lovers

What Kind of Potatoes Should I Use?

Russet potatoes work best here because of their starchy texture, which helps the cakes hold their shape and stay fluffy inside. If using Yukon Golds, just be sure they’re well mashed and not too moist. This recipe is perfect for repurposing leftover mashed potatoes as long as they’re firm and not too loose.

Ingredients

• Mashed potatoes – The creamy base for the cakes; use cold leftovers for best results.
• All-purpose flour – Helps the mixture firm up and also coats the cakes before frying.
• Eggs – Bind the mixture together and also used for dredging.
• Breadcrumbs or crushed crackers – For texture and extra structure.
• Salt & black pepper – Essential seasoning to boost flavor.
• Garlic powder – Adds depth and savory warmth.
• Onion powder – Gives the cakes a subtle umami punch.
• Paprika – Adds warmth and a hint of color.
• Milk or cream – Helps adjust texture if your mashed potatoes are too thick.
• All-purpose seasoning – Optional, but adds a flavor boost.
• Oil for frying – Use a neutral oil with a high smoke point like canola or vegetable oil.
• Brown gravy – For drizzling over the finished cakes. Store-bought or homemade.
• Fresh herbs – Optional garnish for freshness and color.

How To Make Chicken Fried Mashed Potato Cakes

Step 1: Prep the Potato Cake Mixture

In a large bowl, combine cold mashed potatoes, 1 egg, a bit of flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. If your mixture feels too loose, add more flour or breadcrumbs a tablespoon at a time until you get a thick, scoopable dough.

Step 2: Shape into Cakes

Scoop the mixture into palm-sized portions and form into round cakes about 3/4 inch thick. Place them on a tray lined with parchment and chill for 15-30 minutes. This helps them stay intact when frying.

Step 3: Bread the Cakes

Set up a dredging station: one bowl with flour, one with a beaten egg, and one with seasoned breadcrumbs. Dip each chilled cake into the flour, then the egg, then breadcrumbs, pressing lightly so it adheres well.

Step 4: Fry Until Golden

Heat oil in a skillet over medium heat. Fry the cakes in batches for 3-4 minutes per side or until deeply golden and crispy. Place on a wire rack or paper towel to drain excess oil.

Step 5: Serve and Enjoy

Drizzle with warm brown gravy and garnish with chopped herbs. Serve immediately while hot and crispy.

How Many People Does This Feed?

This recipe yields 8 potato cakes, which serves about 4 people as a side dish or 2-3 as a main course. Pair it with green beans, a fresh salad, or roasted veggies to round out the meal.

Best Way to Store Chicken Fried Mashed Potato Cakes

Let the cakes cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat them in a skillet or air fryer to bring back that crispiness—the microwave works too but makes them softer. For freezing, place cooked and cooled cakes on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. Reheat from frozen in the oven at 375°F for 20-25 minutes.

Frequently Asked Questions

Can I make these ahead of time?
Yes! You can prep and chill the shaped cakes up to a day ahead and fry them when ready.

Can I bake instead of fry?
Absolutely. Brush the cakes with oil and bake at 400°F for 25-30 minutes, flipping halfway.

What if my mashed potatoes are too soft?
Add extra breadcrumbs or flour to thicken the mix. Cold mashed potatoes work best.

Can I add cheese?
Yes! Shredded cheddar, mozzarella, or Parmesan make a great addition to the mix.

Do I have to use leftover mashed potatoes?
No, but it’s a great way to repurpose them. You can make mashed potatoes fresh and chill before forming cakes.

Want More Comfort Food Ideas?

If this recipe hits the spot, here are more cozy dishes you’ll enjoy:

• Old-Fashioned Goulash
• Runza Casserole
• Beef and Potato Casserole
• Creamy Chicken and Biscuits
• Cheesy Creamed Spinach

Save This Pin For Later

📌 Save this recipe to your Pinterest comfort food board so you can come back to it any time.

Let me know in the comments how yours turned out! Did you stick with classic mashed potatoes, or mix in cheese or bacon? I love hearing how others make these recipes their own.

More daily recipes and food inspiration over on my Pinterest: Life With Livia

Print

WANT TO SAVE THIS RECIPE?