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Garlic Parmesan air fryer mashed potato cakes are one of our favorite side dishes with creamy mashed potatoes. I love how they turn out crispy, cheesy and garlicky. And with a dollop of sour cream on top, a bit of bacon crumble and a scallion you’ll get a loaded mashed potato cake experience.
These mashed potato cakes are one of my favorite and most productive ways to use left-over mashed potatoes. It’s a delicious win-win!
TIPS FOR MAKING THE BEST POTATO CAKES.
- Be sure your mashed potatoes are not too liquid or runny. If they are on the runnier side, you may need to add extra flour to make the batter thicker.
- Work with cold mashed potatoes that were sitting in the fridge for a while. Best overnight mashed potatoes.While boxed mashed potatoes may work, it is better to make the real mashed potatoes from scratch
About Time
Table of Contents
- Prep Time
- Cook Time 8
- Total Time 15
Ingredients
- 2 cups mashed potatoes. Not too liquidy or too runny.
- 1 egg
- 3 garlic cloves, finely minced. Can sub for garlic powder.
- 3 Tablespoons All-purpose flour. Can sub for flour of choice.
- 1/2 cup grated parmesan cheese. Can sub with cheddar cheese or cheese of choice +1/2 cup parmesan for coating
- 1 teaspoon Italian seasoning. Can sub for seasoning of choice.
- 1/2 cup breadcrumbs or Panko.
- Salt and pepper to taste.
For garnish:
- Fresh chopped parsley for garnish. Can sub with green onions or fresh dill, finely chopped.
- A dollop of sour cream on top of each potato cake.
- Bacon crumbles.
Instructions
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