Air Fryer Mashed Potato Cakes
This Air Fryer Mashed Potato Cakes Recipe transforms cold leftover mashed potatoes into golden, crispy patties with a soft and fluffy center — and the air fryer does all the heavy lifting with barely any oil required.
Equipment
- Air fryer - 4 to 6 quart basket-style recommended
- Large mixing bowl
- Fork or potato masher
- 1/4 Cup Measuring Cup or Cookie Scoop - For portioning
- Thin Metal Spatula - For flipping
- Cooking Spray or Pastry Brush - For applying oil
- Plate lined with paper towels - For resting
Ingredients
- 2 cups cold mashed potatoes - 480g, leftover or freshly made and chilled
- 1 large egg - beaten
- 1/3 cup all-purpose flour - 40g, plus more if needed
- 3/4 cup shredded sharp cheddar cheese - 85g
- 2 tablespoons fresh chives - finely chopped, or green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt - adjust based on how seasoned your mashed potatoes already are
- 1/4 teaspoon black pepper
- cooking spray - or a light drizzle of olive oil, for the basket and cakes
Optional Toppings
- sour cream - for serving
- extra chives - for serving
- shredded cheese - for serving
- bacon bits - for serving
Instructions
- Break up any large lumps in 2 cups of cold mashed potatoes with a fork or potato masher so the mixture combines evenly.
- Add the mashed potatoes, beaten egg, 3/4 cup shredded sharp cheddar, 2 tablespoons chives, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to a mixing bowl. Add 1/3 cup of flour and fold until just combined. If too sticky, add more flour 1 tablespoon at a time.
- Line a baking sheet with parchment. Portion the mixture using a 1/4 cup measure or cookie scoop, then shape into 1/2-inch thick patties. Dampen your hands to prevent sticking. Freeze for 10 minutes for firmer cakes.
- Preheat air fryer to 400°F for 3-5 minutes. Spray the basket generously with cooking spray.
- Arrange patties in a single layer in the basket, leaving space between each. Lightly spray tops with cooking spray. Cook at 400°F for 8-10 minutes, flipping halfway.
- At halfway, flip carefully using a thin metal spatula. Spray the top lightly again. Continue cooking until the second side is golden and crispy.
- Serve immediately while hot and crispy with a dollop of sour cream, extra chives, bacon bits, or any desired toppings.
Notes
- Use cold mashed potatoes: This is the single most important tip. Cold potatoes bind together more firmly, making patties that hold their shape without falling apart during cooking.
- Adjust flour based on your potatoes: Every batch of mashed potatoes has different moisture levels. Start with 1/3 cup and add more by the tablespoon if the mixture is too sticky.
- Don't skip preheating: A hot basket creates an instant crust, which is key to that golden-brown exterior.
- Cook in a single layer: Overlapping patties traps steam and prevents crisping. Cook in batches if necessary.
- Use a thin spatula for flipping: The patties are soft and can break apart if you try to flip them with a thick spatula.
- Dampen hands when shaping: Wet hands prevent the sticky mixture from clinging to your palms.
- Make ahead: Shape the patties and refrigerate for up to 24 hours before cooking. This firms them up further for crispier results.
- Freezing instructions: Freeze shaped raw patties in a single layer, then transfer to a bag. Air fry from frozen at 350°F for 10-12 minutes.
- Gluten-free option: Simply swap the all-purpose flour with a 1:1 gluten-free flour blend.