Friday, November 29, 2013

Gluten Free Mashed Potato Cakes

Happy Day after Thanksgiving!

I hope your holiday was relaxing, fun, and of course, filled with lots of yummy gluten free food!

I was once again reminded of how truly LUCKY I am to have such an amazing and supportive family. I was treated to not only one, BUT TWO delicious Thanksgiving meals, and I could eat EVERTHING. I know you all understand how blessed that makes me feel, and humbled I am by the kindness of my family.

I’m also lucky to be off of work today, so I’m soaking up family time and working on leftovers. Because leftovers are one of the best parts of Thanksgiving right?!?!

Yep. LOVE leftovers.

In fact, I wasn’t planning on blogging today, but then I made a killer brunch that I just couldn’t wait to share!


Leftover Mashed Potato Cakes

I literally only made Mashed Potatoes yesterday so that I could make these Cakes today! Crispy on the outside, warm and gooey on the inside, they’re so darn good!


You’ll need:

3 cups leftover (at least one day old) mashed potatoes

1 cup shredded cheese of your choice ( I used Cabot Seriously Sharp)

3 tbsp. Gluten Free All Purpose Flour; plus 3/4 cup for dredging

1 egg

4 tbsp. chopped scallion

3-6 tbsp. oil for frying

Start by beating the egg in a large bowl with a whisk. You just want the egg lightly beaten, so no more than 10 seconds and you should be good.

Add in the mashed potatoes, cheese, 3 tbsp. gluten free All Purpose Flour, and scallion. Stir to incorporate and then over with plastic wrap. Refrigerate for 30 minutes up to an hour.

In a cast iron skillet, add 3 tbsp. oil and heat over medium heat. Place the 3/4 cup gluten free All Purpose flour on a shallow plate or bowl to be used for dredging.

Remove the mashed potatoes mixture from the fridge. Roll around 1/4 to 1/2 cups of the mixture in your hand into a ball. Then press the ball down in to your gluten free flour, padding it out into a cake. Flip the cake over to get flour on both sides.

Once your oil is heated, add your GF flour covered cakes. Cook for 5 minutes on each side, or until the cake is a crispy golden brown. Once cooked, allow the cakes to drain for a few minutes on paper towel. You may have to add more oil to your pan if you’re making a few batches.

Serve and enjoy!


I topped mine with Ranchy Greek Yogurt and additional scallions, but feel free to dress them up! Other options: Salsa; Chopped Turkey and Cranberry Sauce; Crumbled Bacon; Whatever your heart desires!