I take simple leftover mashed potatoes and transform them into golden, crispy cakes full of flavor. These fried mashed potato cakes are soft and creamy on the inside, with a beautifully crisp exterior, and I finish them with a rich, aromatic compound butter made with herbes de Provence. They make a perfect side dish for grilled meats or a cozy vegetarian main when paired with a salad or roasted vegetables. This recipe feels both rustic and refined, making it ideal for weeknights or special gatherings alike.

Why You’ll Love This Recipe

I love how versatile and satisfying these potato cakes are. They’re a clever way to use up leftovers, yet they taste like a gourmet side dish. The herbes de Provence butter adds a fragrant, savory touch that melts into the warm cakes, elevating them into something special. They’re easy to prepare in advance and quick to fry up when I need them. Plus, the crispy crust from the Parmesan-breadcrumb coating gives them the perfect texture contrast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Mashed Potatoes:
– 4 large Idaho or Russet potatoes (about 2½ pounds), peeled and quartered
– 3 ounces cream cheese, softened
– 1 tablespoon unsalted butter, softened
– ½ cup sour cream
– ¼ teaspoon black pepper
– ¼ teaspoon salt

For The Herbes De Provence Compound Butter:
– 8 tablespoons unsalted butter, softened
– 1 tablespoon herbes de Provence
– 1 teaspoon fresh lemon juice
– 1 clove garlic, finely minced
– ½ teaspoon black pepper
– ¼ teaspoon salt

For The Coating:
– 1 cup Italian-style breadcrumbs
– ¼ cup grated Parmesan cheese

For Cooking:
– Vegetable oil or neutral oil for frying

Directions

1. I start by peeling and quartering the potatoes, then boil them in salted water for about 12 to 15 minutes, until they’re fork-tender.

2. Once tender, I drain them thoroughly and mash until completely smooth. I mix in the softened cream cheese, butter, sour cream, salt, and pepper. I whip the mixture until it’s fluffy and well combined.

3. I cover the mashed potatoes and refrigerate them for several hours, ideally overnight. This chilling step helps the mixture firm up, making it easier to form into cakes.

4. While the potatoes chill, I prepare the compound butter. I combine the softened butter, herbes de Provence, lemon juice, garlic, salt, and pepper in a bowl. I mix until smooth and then place the butter onto a piece of plastic wrap, rolling it into a log about 1 inch thick. I refrigerate the butter until firm.

5. In a shallow dish, I combine the breadcrumbs and grated Parmesan to make the crispy coating.

6. When ready to cook, I scoop about ½ cup of the cold mashed potato mixture and shape it into a ball. I roll it in the breadcrumb mixture until evenly coated, then set it aside on a tray. I repeat with the remaining potato mixture.

7. I preheat a griddle, cast iron skillet, or flat-top pan over medium-high heat (around 400°F). I lightly oil the surface to prevent sticking.

8. Working in batches, I place each breaded potato ball onto the hot surface and gently press down to flatten into a cake shape. I cook each side for about 1½ to 2 minutes, until golden brown and crisp.

9. In the last 30 seconds of cooking, I top each potato cake with a slice of the herbes de Provence butter, allowing it to melt over the hot surface of the cake.

10. I remove the cakes from the heat and serve immediately, while they’re crisp and the butter is still melting over the top.

Servings And Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 5 minutes per batch
Chill Time: At least 8 hours (overnight preferred)
Total Time: About 8 hours and 25 minutes

Variations

– Different Herbs: I swap out herbes de Provence for fresh thyme, rosemary, parsley, or dill for a different flavor profile.
– Cheesy Center: I mix shredded cheddar, Gruyère, or mozzarella into the mashed potatoes before chilling to add a gooey cheese center.
– Spicy Flavor: I add cayenne pepper or crushed red pepper flakes to the breadcrumb mix or butter for a bit of heat.
– Gluten-Free Option: I use gluten-free breadcrumbs or crushed gluten-free crackers for the coating.
– Baked Instead Of Fried: I place the breaded cakes on a baking sheet, brush lightly with oil, and bake at 400°F for 15–20 minutes, flipping halfway, for a lighter version.

Storage/Reheating

Once cooked and cooled, I store the potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F oven for about 10 to 15 minutes until they’re heated through and crispy again. Alternatively, I reheat them in a skillet over medium heat, flipping until both sides are crisp. Any leftover compound butter can be stored wrapped in plastic in the fridge for several days or frozen for longer storage. I slice off portions as needed to top other dishes.

FAQs

Can I Use Instant Mashed Potatoes For This Recipe?

I prefer fresh mashed potatoes for the best texture, but in a pinch, I can use instant as long as they’re thick and not too creamy. I let them cool and chill before shaping into cakes.

Can I Prepare These In Advance?

Yes, I often form and bread the cakes ahead of time and refrigerate them until ready to fry. The compound butter can also be made days in advance.

What’s The Best Way To Shape The Cakes?

I use a scoop or measuring cup to portion out about ½ cup per cake, then shape them into balls and flatten gently. Chilling the mixture helps keep them from falling apart.

How Can I Make These Without Dairy?

To make a dairy-free version, I use dairy-free alternatives for cream cheese, butter, and sour cream. I skip the Parmesan or use a dairy-free cheese in the coating.

What Should I Serve These With?

I like to serve them alongside grilled chicken, steak, or fish. They’re also great with a fresh green salad or roasted vegetables for a vegetarian meal.

Conclusion

These fried mashed potato cakes with herbes de Provence butter turn ordinary mashed potatoes into a rich and flavorful side dish. I love the crispy crust, the creamy interior, and the savory melted butter that tops it all off. Whether I’m dressing up dinner or using leftovers in a delicious way, this recipe always delivers something comforting and a little bit special.