Forget boring leftovers – these Crispy Mashed Potato Cakes transform ordinary mashed potatoes into golden, crunchy-on-the-outside, fluffy-on-the-inside perfection. And here’s the game-changer: you can make the mashed potatoes in your crockpot first for ultimate ease! I make these at least twice a week because they’re that good.
Why These Potato Cakes Will Become Your New Obsession
✅ Crispy exterior with creamy center – The perfect textural contrast
✅ Clever crockpot hack – Make the base hands-off
✅ 5-minute prep – Just mix and pan-fry
✅ 3-ingredient magic – Plus endless add-in options
✅ Breakfast, lunch or dinner – Versatile crowd-pleaser
Crockpot Mashed Potato Base (Make Ahead!)
Ingredients:
3 lbs russet potatoes, peeled and quartered
1/2 cup warm milk
4 tbsp butter
1 tsp salt
1/4 tsp black pepper
Directions:
Add potatoes to crockpot with 1 cup water
Cook on HIGH 3-4 hours or LOW 6-8 hours until tender
Drain water, then mash with remaining ingredients
Let cool slightly before making cakes
Pro Tip: Make this the night before! Cold mashed potatoes hold shape better.
Crispy Potato Cakes Recipe
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