Leftover Parmesan Mashed Potato Patties

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Leftover Parmesan Mashed Potato Patties are so good, you’ll want to make sure you have extras next time you make mashed potatoes!!

Leftover Parmesan Mashed Potato Patties are so good, you'll want to make sure you have extras next time you make mashed potatoes!!

I don’t care for leftover mashed potatoes, but I love making these patties whenever I have leftover mashed potatoes so I don’t feel like I’m eating the same thing the next day. A fun way to re-purpose leftovers!

Serving size will change depending on how much mashed potatoes you have leftover. I wrote this recipe assuming you have half a batch of leftover skinny garlic mashed potatoes. This works best with cold mashed potatoes.

Leftover Parmesan Mashed Potato Patties are so good, you'll want to make sure you have extras next time you make mashed potatoes!!Leftover Parmesan Mashed Potato Patties are so good, you'll want to make sure you have extras next time you make mashed potatoes!!Leftover Parmesan Mashed Potato Patties are so good, you'll want to make sure you have extras next time you make mashed potatoes!!

Leftover Parmesan Mashed Potato Patties are so good, you'll want to make sure you have extras next time you make mashed potatoes!!
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5 from 3 votes
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Leftover Parmesan Mashed Potato Patties

147 Cals 8.5 Protein 20.5 Carbs 4 Fats
Total Time: 30 mins
Yield: 4 servings
COURSE: Side Dish
CUISINE: American
These parmesan mashed potato patties are so good, you'll want to make sure you have leftovers next time you make mashed potatoes!!

Ingredients

  • 2 2/3 cups cold leftover skinny garlic mashed potatoes
  • 2 large egg whites
  • 1/3 cup Parmesan cheese, grated
  • 1/3 cup Italian seasoned breadcrumbs
  • cooking spray

Instructions

  • Preheat the oven to 425F°. Spray a baking sheet with cooking spray.
  • Fill a small bowl with egg whites, whisking well.
  • Fill another bowl with the breadcrumbs and Parmesan cheese, mix to combine.
  • Using a 1/3 cup measuring cup, form potatoes into 8 patties.
  • Brush patties with egg whites (or you can use your hands to spread egg on), then dip into breadcrumb mixture. Place patties onto the baking sheet and spray the top with more cooking spray.
  • Bake for 15 minutes, or until the bottom becomes golden brown; flip and cook an additional 10-12 minutes, until golden on both sides.

Nutrition

Serving: 2patties, Calories: 147kcal, Carbohydrates: 20.5g, Protein: 8.5g, Fat: 4g, Sodium: 233mg, Fiber: 2g, Sugar: 1.5g
WW Points Plus: 4
Keywords: Kid Friendly, Under 30 Minutes, Vegetarian Meals

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51 comments

  1. I don’t have any leftover mashed potatoes, but I do have some leftover baked potates I need to use up. I think I’m going to try and adapt this recipe to the baked potatoes and see what happens! We used to have mashed potato pancakes all of the time when I was growing up, and there were leftover potatoes. Mom would just add an egg, some S&P, a bit of flour, and a smidge of baking powder. Loved them then, still love them today!

  2. Delicious – used fresh herbs in coating and chopped leftover corned beef!

  3. They are GREAT!H Had left over meatloaf. Mixed it in the potatoes…..yum

  4. Help, they tasted delicious but spread out in the oven so they looked awful. Any ideas what I could have done wrong?

  5. I believe that the WW sps for the Purple plan would be 4, not 9. It would only be 3sp if you used nonfat plain greek yoghurt instead of sour cream. I have not made this yet but I plan too. Thanks!

  6. I don’t understand why these (or any recipe) would have more SP on the purple plan. Wouldn’t it be LESS, since potatoes are a zero point food?

  7. Would love to have an air fryer version!

  8. Do you have airfryer instructions for these?

  9. I know this post is a few years old, but if still wanted to share. I will never post a review of a recipe that I've completely changed. But, I needed to tell you how this recipe inspired me tonight and I ended up with a winner of a side dish! I had leftover mashed potatoes, wanted something different, so I came to your site (of course) looking for a lightened potato patty, or as we call them, potato pancakes. I found this recipe. But I realized that I really didn't have enough leftover potatoes. So I grated about a cup of zucchini, salted and drained it for 20 minutes or so. I mixed the zucchini, about 1 1/2 cups of potatoes, some minced onion, parm cheese, egg white, a bit of flour, baking powder, s & p. I did not bread them. My griddle was still on the counted from last night. So I just sprayed it and cooked the patties on the griddle. They were absolutely delicious!! I will soon make your potato patties and zucchini pancakes as written! But, one of the things I really like about your site it how easy your recipes are to make your own. I'm on a medical very low fat diet (<30 g/ day) and I struggle to keep weight on. That makes me very different from most of your readers. It is certainly a challenge to maintain a diet that low in fat. But, I can easily adapt most recipes from your site to keep me in the nutritional zone that will help keep me out of the hospital. I am a cook, I love to cook. When I got sick, my hubby and I were determined to prove that low fat doesn't mean low flavor! Your recipes inspire me, give me variety when I get tired of thinking of new things to make, or just don't have it in me to try. Most importantly, your recipes help make me feel like I'm eating like a normal person. I'm sorry this got so long. Thank you, Gina, is what I wanted to say!

  10. Of course I had to try them as soon as I found this recipe. I am a big fan of everythin that's made of potatos. It was absolutely delicious. Thanks for the instructions!