Crispy Mashed Potato Cakes You’ll Make Weekly (Crockpot Hack!)


 

Forget boring leftovers - these Crispy Mashed Potato Cakes transform ordinary mashed potatoes into golden, crunchy-on-the-outside, fluffy-on-the-inside perfection. And here's the game-changer: you can make the mashed potatoes in your crockpot first for ultimate ease! I make these at least twice a week because they're that good.

Why These Potato Cakes Will Become Your New Obsession

✅ Crispy exterior with creamy center - The perfect textural contrast
✅ Clever crockpot hack - Make the base hands-off
✅ 5-minute prep - Just mix and pan-fry
✅ 3-ingredient magic - Plus endless add-in options
✅ Breakfast, lunch or dinner - Versatile crowd-pleaser

Crockpot Mashed Potato Base (Make Ahead!)

Ingredients:

  • 3 lbs russet potatoes, peeled and quartered

  • 1/2 cup warm milk

  • 4 tbsp butter

  • 1 tsp salt

  • 1/4 tsp black pepper

Directions:

  1. Add potatoes to crockpot with 1 cup water

  2. Cook on HIGH 3-4 hours or LOW 6-8 hours until tender

  3. Drain water, then mash with remaining ingredients

  4. Let cool slightly before making cakes

Pro Tip: Make this the night before! Cold mashed potatoes hold shape better.


Crispy Potato Cakes Recipe

Ingredients: