I never thought mashed potato patties could turn out this pillowy and loaded, until a tiny bit of baking powder made them impossibly fluffy. Golden on the outside and cloud-soft inside, these are the potato cakes I keep craving long after the plate is empty.

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I’m obsessed with these potato patties because they hit that rare spot between pillowy and crispy without feeling heavy. I love the soft mashed center, the golden edges, and the way sharp cheddar cheese melts into little salty pockets in every bite.

But the thing that gets me is the lift from baking powder, that extra fluff that makes them feel almost too good for leftovers. Almost.

I could eat these straight from the pan, standing at the counter, pretending I’m only having one. And then another disappears.

No drama, no fuss, just loaded potato cakes I keep craving hard.

Ingredients

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Russet potatoes make the patties fluffy inside, with that classic mashed potato comfort.
Butter adds richness, because plain potatoes need a little cozy help.
Milk or cream keeps the mix soft, not dry or crumbly.
Baking powder gives them a lighter bite, so they’re not total bricks.
Flour helps everything hold together when it hits the pan.
Egg works like glue, but you won’t really taste it.
Kosher salt wakes up the potatoes, cheese, bacon, and everything else.
Black pepper adds a tiny kick without getting bossy.
Sharp cheddar melts into salty, gooey pockets.
Basically, the best part.
Green onions bring freshness, crunch, and a little color.
Bacon adds smoky crunch, plus it makes these feel extra fun.
Oil helps the outside get golden, crisp, and snacky.

Ingredient Quantities

2 pounds russet potatoes, peeled and cut into chunks

2 tablespoons unsalted butter

1/4 cup whole milk or cream

1 teaspoon baking powder

1/3 cup all purpose flour

1 large egg, lightly beaten

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup sharp cheddar cheese, shredded

3 green onions, thinly sliced

4 slices bacon, cooked and crumbled

2 tablespoons vegetable oil or canola oil for frying

How to Make this

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1. Place potatoes in a large pot, cover with cold salted water, bring to a boil, and simmer until very tender, about 15 to 20 minutes; drain thoroughly.

2. Return hot drained potatoes to the pot or a bowl and mash until smooth; stir in butter until melted.

3. Add milk or cream and continue mashing until creamy and lump free.

4. Sprinkle baking powder and flour over the mashed potatoes and mix until just combined.

5. Stir in the beaten egg, kosher salt, black pepper, shredded cheddar, sliced green onions, and crumbled bacon until evenly distributed; chill the mixture 20 to 30 minutes to firm slightly for easier shaping.

6. Portion the potato mixture into patties about 1/2 to 3/4 inch thick and set on a plate or tray, keeping them lightly compacted but not overworked.

7. Heat vegetable or canola oil in a large skillet over medium heat until shimmering.

8. Fry the patties in batches, 3 to 4 minutes per side, until golden brown and heated through, adjusting heat as needed to avoid burning; transfer to a paper towel lined plate to drain.

9. Serve warm topped with extra green onions, sour cream, or your preferred garnish.

Equipment Needed

1. Large pot with lid
2. Colander or strainer
3. Potato masher or ricer
4. Large mixing bowl (or use the pot)
5. Measuring cups and spoons
6. Box grater for the cheddar
7. Large heavy skillet or frying pan
8. Slotted spatula or tongs
9. Plate lined with paper towels for draining

FAQ

Can I make the potato patties ahead of time? Yes. Form the patties, place them on a baking sheet lined with parchment, cover tightly, and refrigerate up to 24 hours. Fry just before serving for best texture.

Can I freeze the patties? Yes. Freeze the formed patties on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding a minute or two per side, or thaw in the fridge overnight and fry as usual.

How do I prevent the patties from falling apart while frying? Use starchy russet potatoes, drain cooked potatoes well, and let the mashed mixture cool slightly before shaping. Chill formed patties for at least 15 minutes to help them set. Make sure the oil is hot enough before adding patties so they form a crust quickly.

Can I substitute ingredients for dietary needs? Yes. For a lighter version, use low fat milk and bake the patties at 425 F on a greased sheet for 15 to 20 minutes, flipping halfway. For a vegetarian option omit bacon or replace with cooked mushrooms or smoked tempeh. Gluten free option: swap the all purpose flour for a 1-to-1 gluten free flour blend.

What is the best frying method and oil temperature? Use a neutral oil with a high smoke point like vegetable or canola. Heat oil over medium high until shimmering, about 350 F to 375 F. Fry 3 to 4 minutes per side until golden brown and heated through.

How should I reheat leftovers to retain crispness? Reheat in a single layer on a wire rack set over a baking sheet in a 375 F oven for 8 to 10 minutes, or air fry at 350 F for 5 to 7 minutes. Avoid microwaving which makes them soggy.

Potato Patties Recipe Substitutions and Variations

Russet potatoes
- Yukon Gold potatoes for a creamier texture
- Sweet potatoes for a slightly sweet, nutrient-rich variation
- Cauliflower florets (steam and mash) for a lower-carb option
Unsalted butter
- Ghee for a richer, nutty flavor and higher smoke point
- Olive oil for a lighter, dairy-free choice
- Vegan butter for a plant-based swap with similar behavior
Whole milk or cream
- Sour cream for tang and thicker consistency
- Oat milk or unsweetened almond milk for dairy-free alternatives
- Buttermilk for a tangy note and tender texture
Bacon
- Turkey bacon for a leaner, lower-fat option
- Smoked tempeh or mushrooms for a vegetarian smoky element
- Smoked paprika plus a pinch of salt to mimic smoky, savory flavor

Pro Tips

1. Dry the potatoes thoroughly after draining; excess moisture makes the mixture sticky and prevents a good crust. Let them steam off in the pot for a minute or two, then mash while still hot so they absorb the butter and milk properly.

2. Grate the cheddar cold and keep mixing to a minimum. Cold cheese distributes more evenly and small, gentle turns avoid a gummy texture from overworking the starches.

3. Chill the formed patties before frying. A short rest in the fridge firms them up, makes shaping easier, and helps them hold together during frying.

4. Use a shallow layer of oil and medium heat so the outside browns slowly while the inside heats through. Fry in batches without crowding the pan and adjust the heat if they color too quickly.

5. For extra crispness, lightly dust the patties with a tablespoon of flour or fine breadcrumbs just before frying, or finish them briefly in a hot oven set to 375 F for a couple minutes after pan-frying.

Potato Patties Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

258

kcal

Equipment: 1. Large pot with lid
2. Colander or strainer
3. Potato masher or ricer
4. Large mixing bowl (or use the pot)
5. Measuring cups and spoons
6. Box grater for the cheddar
7. Large heavy skillet or frying pan
8. Slotted spatula or tongs
9. Plate lined with paper towels for draining

Ingredients

2 pounds russet potatoes, peeled and cut into chunks
2 tablespoons unsalted butter
1/4 cup whole milk or cream
1 teaspoon baking powder
1/3 cup all purpose flour
1 large egg, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup sharp cheddar cheese, shredded
3 green onions, thinly sliced
4 slices bacon, cooked and crumbled
2 tablespoons vegetable oil or canola oil for frying

Directions

Place potatoes in a large pot, cover with cold salted water, bring to a boil, and simmer until very tender, about 15 to 20 minutes; drain thoroughly.
Return hot drained potatoes to the pot or a bowl and mash until smooth; stir in butter until melted.
Add milk or cream and continue mashing until creamy and lump free.
Sprinkle baking powder and flour over the mashed potatoes and mix until just combined.
Stir in the beaten egg, kosher salt, black pepper, shredded cheddar, sliced green onions, and crumbled bacon until evenly distributed; chill the mixture 20 to 30 minutes to firm slightly for easier shaping.
Portion the potato mixture into patties about 1/2 to 3/4 inch thick and set on a plate or tray, keeping them lightly compacted but not overworked.
Heat vegetable or canola oil in a large skillet over medium heat until shimmering.
Fry the patties in batches, 3 to 4 minutes per side, until golden brown and heated through, adjusting heat as needed to avoid burning; transfer to a paper towel lined plate to drain.
Serve warm topped with extra green onions, sour cream, or your preferred garnish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.