Potato Parsley Cakes
These Potato Parsley Cakes are crisp on the outside and creamy inside, made with mashed potatoes, parsley, butter, and simple seasoning. They are an easy way to turn leftover mashed potatoes into a warm, comforting dish.
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Servings: 4
Ingredients
- 2 3/4 c mashed potatoes plain mashed potatoes, homemade or instant, with no butter or cream work best
- 2 to 3 tbsp chopped parsley
- 2 to 3 tbsp butter plus more for serving
- Kosher salt to taste
- Freshly cracked black pepper to taste
Instructions
Combine the Ingredients
- In a large mixing bowl, combine the mashed potatoes and chopped parsley. Season with kosher salt and freshly cracked black pepper to taste. Mix until evenly combined.
Shape the Cakes
- Form the potato mixture into small balls, then flatten each one into a thick patty, approximately 1 to 1 1/2 inches thick.
Chill the Patties
- Place the patties on a parchment-lined tray and refrigerate for 30 minutes. This will help them firm up and hold their shape during cooking.
Cook the Potato Cakes
- Melt the butter in a medium non-stick skillet over medium heat. Working in batches, fry the potato cakes until golden brown and crisp on each side, about 3 to 5 minutes per side, depending on your stovetop and the thickness of the patties.
Serve
- Serve the Potato Parsley Cakes warm with additional butter and more chopped parsley, if desired.
Notes
This Potato Parsley Cakes recipe can be gluten free as written, provided the mashed potatoes and any instant potato products used are certified gluten free. If using instant mashed potatoes, check the packaging carefully to confirm there are no gluten-containing additives or cross-contact warnings. Butter, parsley, salt, and pepper are typically gluten free, but it is still a good idea to verify labels when cooking for someone with celiac disease or gluten sensitivity. No further substitutions are needed if all packaged ingredients are confirmed gluten free.