While many Thanksgiving leftovers improve with time (stuffing, we’re looking at you), mashed potatoes aren’t usually one of them—unless, of course, you cover them in gravy. However, mashed potatoes make for an incredible leftover when reinvented into something new. The best way to enjoy them? Turn them into crispy, golden patties by pan-frying. Here’s how to make this delicious transformation.
INGREDIENTS
- 1 ounce grated Parmesan cheese (about 1/2 cup)
- 2 tablespoons chopped fresh chives
- 1 large egg
- 2 cups cold mashed potatoes
- 1/2 cup all-purpose flour, divided
- 2 tablespoons olive oil, divided
- Sour cream, for serving (optional)
INSTRUCTIONS
- Grate the Parmesan cheese and place it in a large bowl. Chop the fresh chives and add them to the bowl as well. Crack in the egg and lightly beat with a fork or spoon to combine.
- Add the cold mashed potatoes and 1/4 cup of the flour, stirring until everything is well mixed. Refrigerate the mixture for 10 minutes.
- Place the remaining 1/4 cup of flour in a shallow dish. Divide the potato mixture into 8 portions (about 1/4 cup each). Shape each portion into a patty, about 3 inches in diameter, and dredge it in flour, making sure to shake off any excess. Place the patties on a baking sheet or large plate.
- Heat 1 tablespoon of olive oil in a 10- or 12-inch cast-iron or nonstick skillet over medium-high heat until shimmering. Tilt the pan to coat the bottom with oil. Gently transfer 4 patties into the pan, using a flat spatula. Cook, flipping once, until golden-brown and crisp, about 3 minutes per side. Repeat with the remaining oil and patties.
- Serve the patties warm, with sour cream on the side, if desired.
RECIPE NOTES
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
