Go Back

Herb Mashed Potato Patties

This dish features small, crispy-on-the-outside, tender-on-the-inside patties made from leftover mashed potatoes infused with fresh herbs like chives, thyme, and garlic. The potatoes are shaped into patties and pan-fried until golden brown, creating a crispy exterior with a fragrant, herb-scented interior.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups mashed potatoes preferably cooled leftovers
  • 2 cloves garlic minced
  • 2 tablespoons chopped chives fresh
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg egg beaten
  • 2 tablespoons all-purpose flour optional, helps bind the patties
  • 2 tablespoons vegetable oil for frying

Equipment

  • Mixing bowl
  • Skillet or frying pan
  • Spatula
  • Plate

Method
 

  1. Place the cooled mashed potatoes in a large mixing bowl. Add the minced garlic, chopped chives, dried thyme, salt, and pepper. Mix well until the herbs are evenly incorporated and the mixture feels cohesive.
  2. Pour in the beaten egg and sprinkle the flour over the mixture. Gently fold everything together until the ingredients are fully combined and the mixture holds together when shaped.
  3. Divide the mixture into four equal portions. Gently shape each portion into a patty about 1/2 inch thick, handling lightly so you don’t compress the potatoes too tightly.
  4. Heat the vegetable oil in a skillet over medium heat until shimmering and hot, ensuring enough oil to lightly coat the bottom of the pan.
  5. Gently place the patties into the hot skillet, allowing them to sizzle softly. Cook for about 3-4 minutes on one side, until golden brown and crispy, then flip carefully.
  6. Continue frying the patties for another 3-4 minutes on the second side until equally golden and crispy. Use a spatula to gently press down if needed for even browning.
  7. Remove the patties from the skillet and transfer them to a plate lined with paper towels to drain excess oil and stay crispy.
  8. Let the patties cool for a minute or two — they should be hot, crispy on the outside, and tender within, with faint herbal aroma wafting through the air.

Notes

Feel free to customize with additional herbs, cheese, or leftovers like roasted veggies for added flavor.