These Cheesy Garlic Potato Cakes are the perfect way to turn simple potatoes into something irresistibly crispy, cheesy, and comforting. The outside cooks until golden and crunchy, while the inside stays soft, fluffy, garlicky, and loaded with melted cheese.
They make a delicious breakfast, side dish, snack, or easy meat-free meal. They’re also a great way to use leftover mashed potatoes.
Why You’ll Love These Potato Cakes
- Crispy and golden on the outside
- Soft and cheesy in the center
- Packed with delicious garlic flavor
- Made with simple pantry ingredients
- Perfect for breakfast, lunch, or dinner
- Great for using leftover mashed potatoes
- Easy to customize with your favorite cheese and herbs
Ingredients
For the Potato Cakes
- 3 cups mashed potatoes, preferably cooled
- 1 cup shredded cheddar cheese
- 2 cloves garlic, finely minced
- 1 large egg
- 1/3 cup all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 tablespoons grated Parmesan cheese, optional
- 2–3 tablespoons cooking oil, for frying
Optional Cheese Filling
For extra cheesy potato cakes, you can add a small cube or pinch of shredded mozzarella to the center of each cake.
Ingredients Notes
Potatoes
Russet or Yukon Gold potatoes work particularly well because they produce a fluffy mash. Avoid making the potatoes too wet because excess moisture can make the cakes difficult to shape.
Cheese
Cheddar gives the cakes a rich, savory flavor. Mozzarella creates a delicious stretchy center, while Monterey Jack, Colby, or a combination of cheeses also works beautifully.
Garlic
Fresh minced garlic gives the best flavor. If you prefer a milder garlic taste, reduce the amount to one clove.
Flour
Flour helps bind the potato mixture together. If the mixture feels very soft, add another tablespoon at a time until it becomes easy to shape.
How to Make Cheesy Garlic Potato Cakes
Step 1: Prepare the Potatoes
If you’re starting with whole potatoes, peel and cut them into evenly sized pieces.
Place them in a large pot and cover with cold water. Add a little salt and bring to a boil.
Cook until the potatoes are completely tender when pierced with a fork, about 15–20 minutes.
Drain thoroughly and allow them to cool slightly before mashing.
For the best potato cakes, let the mashed potatoes cool completely before mixing the other ingredients.
Step 2: Make the Potato Mixture
Add the cooled mashed potatoes to a large mixing bowl.
Add:
- Shredded cheddar
- Minced garlic
- Egg
- Flour
- Parsley
- Salt
- Black pepper
- Paprika
- Onion powder
- Parmesan, if using
Mix gently until everything is evenly combined.
Do not overmix. The mixture should be soft but firm enough to hold its shape.
Step 3: Check the Consistency
Take a small amount of the mixture and roll it between your hands.
If it holds together easily, you’re ready to shape the cakes.
If it feels too wet or sticky, add another tablespoon of flour and mix again.
If the mixture seems too dry, add a small spoonful of mashed potato or a little beaten egg.
Step 4: Shape the Potato Cakes
Lightly flour your hands.
Take approximately 2–3 tablespoons of the potato mixture and form it into a ball.
Flatten it gently into a thick round cake.
For extra cheesy cakes, place a small amount of mozzarella or cheddar in the center before closing the potato mixture around it.
Repeat until all the mixture has been used.
Step 5: Chill the Cakes
Place the shaped potato cakes on a plate or baking sheet.
For easier frying, refrigerate them for 20–30 minutes.
This helps them firm up and reduces the chance of them breaking apart in the pan.
Step 6: Fry the Potato Cakes
Heat a large nonstick or cast-iron skillet over medium heat.
Add enough oil to lightly coat the bottom of the pan.
Once the oil is hot, carefully place the potato cakes into the skillet.
Don’t overcrowd the pan.
Cook for approximately 3–4 minutes per side, or until both sides are golden brown and crisp.
Turn them carefully with a spatula.
If they brown too quickly, reduce the heat slightly so the inside has time to warm through and the cheese can melt.
Step 7: Drain and Serve
Transfer the cooked potato cakes to a plate lined with paper towels to absorb excess oil.
Allow them to rest for a minute or two before serving.
Garnish with fresh parsley or chopped green onions.
Oven-Baked Method
If you prefer not to fry the potato cakes, you can bake them.
- Preheat the oven to 425°F (220°C).
- Place the potato cakes on a parchment-lined baking sheet.
- Lightly brush or spray both sides with oil.
- Bake for approximately 20–25 minutes, flipping halfway through.
- Continue baking until golden and crisp.
For an even crispier finish, place them under the broiler for 1–2 minutes at the end, watching carefully.
Air Fryer Method
These potato cakes also work wonderfully in an air fryer.
- Preheat the air fryer to 375°F (190°C).
- Lightly spray the potato cakes with cooking oil.
- Arrange them in a single layer.
- Air fry for approximately 10–14 minutes, flipping halfway through.
- Cook until golden brown and crisp.
Cooking times can vary depending on the air fryer and the thickness of the cakes.
Delicious Variations
Bacon Cheesy Potato Cakes
Add 1/2 cup of cooked, crumbled bacon to the potato mixture for a smoky, savory version.
Jalapeño Cheddar Potato Cakes
Add finely chopped jalapeño peppers and extra cheddar cheese for a spicy kick.
Herb and Garlic Potato Cakes
Add chopped parsley, chives, rosemary, or thyme for extra freshness.
Loaded Potato Cakes
Mix in cooked bacon, cheddar, green onions, and a little sour cream.
Mozzarella Stuffed Potato Cakes
Place mozzarella in the center of each cake before sealing it. When cooked, the cheese becomes wonderfully melty.
Parmesan Garlic Potato Cakes
Replace some of the cheddar with freshly grated Parmesan and add an extra clove of garlic.
What to Serve With Potato Cakes
Cheesy Garlic Potato Cakes pair beautifully with:
- Sour cream
- Garlic aioli
- Ranch dressing
- Salsa
- Tomato chutney
- Green salad
- Fried or poached eggs
- Grilled chicken
- Roasted vegetables
- Steamed broccoli
- Grilled steak
For breakfast, serve them with fried eggs and fresh vegetables. For dinner, they make an excellent side dish alongside grilled chicken or roasted meat.
Tips for Perfect Potato Cakes
Use cold mashed potatoes: Cold potatoes are easier to shape and hold together better.
Don’t use watery potatoes: Excess moisture can make the mixture fall apart.
Don’t add too much flour: Too much flour can make the cakes dense instead of soft and fluffy.
Chill before frying: Even 20 minutes in the refrigerator can make a noticeable difference.
Don’t flip too early: Allow the first side to develop a firm golden crust before turning.
Use medium heat: Very high heat can burn the outside before the cheese melts and the center becomes hot.
Don’t overcrowd the pan: Cooking in batches gives each cake enough room to brown properly.