Oven Baked Crispy Mashed Potato Cakes

Now that the holidays are over there are two things that make me very happy...I can get some rest...and enjoy re-purposing our leftovers!

I love creating new (or improving old) recipes with leftovers.  It gets me to use my creative juices while using up remnants in the refrigerator.

One definite guarantee is that we always have mashed potatoes around after holiday dinners.  I love these because they bake in oven, without the greasiness of pan frying.

Enjoy...and get some rest too!

Oven Baked Crispy Mashed Potato Cakes

2 cups mashed potatoes
3 to 4 ounces cream cheese
2 Tbl sour cream
2 scallions, very finely chopped
2 Tbl extra sharp cheddar cheese, shredded
salt and freshly ground black pepper
3/4 cup panko (Japanese breadcrumbs)

Preheat oven to 425 degrees.

Place mashed potatoes in a medium bowl.  Stir in cream cheese, sour cream, scallions, cheddar cheese, salt, and pepper.

Divide potato mixture into 6 equal portions, shaping each into a 1/2 inch thick patty.

Place panko in a shallow dish.  Dredge both sides of patties in panko crumbs.

Place patties on a parchment lined baking sheet.

Bake for 12 minutes.  Carefully turn patties over and bake an additional 12 minutes, or until golden.

One Year Ago: The Wedding Dress and Tuxedo Cupcakes
Two Years Ago: Potato, Bacon, Mushroom, and Gorgonzola Pizzette
Three Years Ago: No Post
Four Years Ago: No Post
Five Years Ago: Chicken Tetrazinni
Six Years Ago: Black and White Parfaits and Martinis