Question 1

Can I make these with different leftovers?

Accepted Answer

Yes! If you don’t have leftover stuffing, for example, you can just use extra mashed potatoes. If you don’t have any leftover turkey, you can use rotisserie chicken, ham, or even another vegetable like broccoli or green beans. As long as the majority of the mixture is made of mashed potatoes, these should work out well.

Question 2

Why are my mashed potato cakes too mushy and falling apart?

Accepted Answer

If your leftovers are too warm, especially the mashed potatoes, they won’t stay together well. To fix this issue, place the mashed potato cake mixture in the fridge for about a half hour to an hour to firm up. The cakes may also be mushy if you're using really smooth and creamy mashed potatoes. If that's the case and they’re falling apart when you try to form the patties, try adding a little flour to the mixture.

Question 3

Why are my mashed potato cakes soggy?

Accepted Answer

While these cakes are meant to be soft and creamy on the outside, they should get browned and toasty on the outside. If that doesn’t happen, it could be caused by a couple of different things: your oil may not be hot enough, you’re not cooking the cakes long enough, or you’re overcrowding the pan with too many mashed potato cakes, which can cause the to steam and reduce the temperature of the oil.

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