Food Snob


Mashed potatoes usually aren’t something that last long in my house after the holidays. But what if you find yourself needing a recipe to use up a massive amount of spuds that  failed? Or you don’t have anyone to help you eat your leftovers and you don’t want to eat mashed potatoes for days?

Enter this recipe which will help you speed through the leftovers a lot faster. For this dish, I loosely followed a recipe for Cheesy Leftover Mashed Potatoes found at The Endless Meal.

I deviated by adding some leftover corn casserole to the mix. This recipe is exceptional to use up leftovers no one is eating or dishes that weren’t too popular on your holiday table. I’ve noticed that every time I make a corn based side dish for a holiday meal my dad avoids it like the plague. But with this recipe I’m forcing him to eat leftover corn casserole (and trust me, there’s a lot!). Sneaky, eh?


  • 3 c. cold mashed potatoes
  • 1 ½ c. leftover corn souffle or corn casserole
  • 2 c. shredded cheese (I used pre-shredded Colby jack)
  • 1 large egg
  • flour
  • vegetable, avocado or canola oil for frying


  1. In a large bowl mix together the cold mashed potatoes, cold corn casserole, shredded cheese and egg.
  2. Form the dough into eight different sections and press into patties. Dip the patties into the flour and make sure they are lightly but evenly coated with flour. If the dough is sticky, use the flour to mold into patties – this will make it easier to work with the batter. I got 8 good sized cakes. I lost four of them when the platter I had them on exploded in my hands. Long story.
  3. Heat a bit of oil in a large non-stick frying pan over medium or medium-low heat. (Know your stovetop. For me, medium-low is high enough.) Add four potato cakes to the pan at a time and let fry for 3 to 4 minutes or until the bottoms brown. Carefully flip the cakes over and repeat. Repeat for remaining cakes.
  4. Serve with butter or sour cream and chives or just eat plain.

So here’s what happened with the exploding platter. I placed this super lovely ceramic decorative platter I purchased recently from Costco (as part of a set) on top of my stovetop planning to set the cakes on the platter. I had moved my sister’s soup pot to the back “warmer” burner and neglected to turn off the burner so there my platter sat slowly warming on level 2 heat, which is actually quite hot on my stovetop. After my first batch of potato corn cakes was done, I decided to move the platter across the kitchen and to put the second batch of potato corn cakes on a separate plate. (I was trying to drain the grease off both batches and they wouldn’t all fit onto the platter.) The platter was not hot to the touch where I gripped so I didn’t notice anything was amiss. But mid stride across my kitchen, the platter exploded in my hands for lack of better words. Two-thirds of the platter fell to the floor along with my first batch of potato corn cakes.

My dad declared that these mashed potato cakes were better than the mashed potatoes I made for Christmas (and I don’t know that he realized I snuck some corn into it!). Eat these as a side or even a meal. I ate them with half of a prime rib and mashed potato panini.

Note: If you don’t have a leftover corn dish you can likely just use all potatoes. I bet this recipe would work with leftover stuffing in place of the corn casserole. I may try that next Thanksgiving!

Recipe rating: 

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