Leftover mashed potatoes vary in consistency. If the mixture is too thin to scoop properly, add a few additional tablespoons of flour to the recipe.
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Leftover mashed potatoes vary in consistency. If the mixture is too thin to scoop properly, add a few additional tablespoons of flour to the recipe.
Vegetable oil or cooking spray
3 cup mashed potatoes (leftovers work great)
Salt and pepper (to taste)
1 egg (large and lightly beaten)
2 tbsp all-purpose flour
1/2 tsp Clabber Girl Baking Powder
1/2 cup cheddar cheese (shredded)
2 or 3 scallions (sliced thin)
Test the mashed potatoes for seasoning. Add additional salt and pepper to taste. In a large bowl combine the mashed potatoes, egg, flour, Clabber Girl Baking Powder, cheddar cheese, and scallions. Heat a large skillet over medium heat and grease the pan lightly with either vegetable oil or cooking spray. Use a cookie scoop to portion the mixture into the pan and gently press flat with a spatula. Working in batches, cook the mashed potato cakes for approximately 2 minutes per side. Serve hot.
Vegetable oil or cooking spray
3 cup mashed potatoes (leftovers work great)
Salt and pepper (to taste)
1 egg (large and lightly beaten)
2 tbsp all-purpose flour
1/2 tsp Clabber Girl Baking Powder
1/2 cup cheddar cheese (shredded)
2 or 3 scallions (sliced thin)
Test the mashed potatoes for seasoning. Add additional salt and pepper to taste. In a large bowl combine the mashed potatoes, egg, flour, Clabber Girl Baking Powder, cheddar cheese, and scallions. Heat a large skillet over medium heat and grease the pan lightly with either vegetable oil or cooking spray. Use a cookie scoop to portion the mixture into the pan and gently press flat with a spatula. Working in batches, cook the mashed potato cakes for approximately 2 minutes per side. Serve hot.