Mashed potato patties are a fun way to use up Thanksgiving leftovers. This leftover mashed potatoes recipe features baked mashed potato patties that are perfect appetizers for snacking!
Thanksgiving leftovers – it’s kind of a blessing and a curse of Thanksgiving, right? It’s a blessing in that the goodness of that long-prepared, yummy Thanksgiving meal keeps on giving! But if you’re like me, leftovers can very quickly grow old. I’m always looking for ways to repurpose my Thanksgiving leftovers (and leftovers in general!). This recipe uses leftover mashed potatoes to make yummy mashed potato patties baked to perfection. They’re perfect for snacking during some of the big college football games the weekend after Thanksgiving!
Mashed Potato Patties Recipe Notes
- Like I said, these mashed potato patties are a great recipe for leftover mashed potatoes. You may need to adjust flavors slightly based on the flavors in your mashed potatoes (i.e. maybe add a little more salt or herbs).
- I used my greek yogurt mashed potatoes and they were perfect!
- There is no flour in the mashed potato mixture, so it feels a little more wet once you mix in the eggs. Since I was adding hot prosciutto, I found it easiest to chill the mashed potato patties mixture before portioning and rolling in the almond meal and prosciutto. I just stuck the whole bowl in the freezer for about 15 minutes.
- I have a cookie scoop that holds 2 tablespoons of dough and that’s what I used to scoop the mashed potato patty mixture and place it in the almond parmesan mixture. Then just gently cover the potato ball with almond parmesan crumbs and place on a cookie sheet lined with parchment paper or silicone baking mats (affiliate link). Gently pat down into a flat circle (about 1/2-inch thick, they won’t rise!).
- I love a good prosciutto for a salty kick that’s leaner than bacon. I find a prosciutto that’s relatively inexpensive at ALDI and it only contains pork and salt (no nitrites or nitrates). You can totally substitute bacon or turkey bacon, or just leave it out entirely to be vegetarian.
- If you’re a fan of chives, chives would go great in this recipe. I’m not big on chives, so I used rosemary. But adding some fresh or even dried herbs is a great way to boost the flavor.
- You can serve them plain, with your favorite dipping sauce (or mix a sauce with plain, nonfat Greek yogurt, chives, and a squeeze of lemon) or with a dollop of plain, nonfat Greek yogurt on top.
- You can certainly fry these if that’s your thing, but my stomach never feels great with too much fried/ heavy food! I opted to bake them and thought they turned out swell!
More Healthy Appetizer Recipes
Looking for more healthy appetizer recipes? Try some of these!
- Prosciutto-Wrapped Asparagus
- 3-Ingredient Spinach Artichoke Dip
- Rosemary Cumin Roasted Chickpeas
- Gluten-Free Hummus Poppers with Whipped Avocado Hummus
If you try these mashed potato patties with leftover mashed potatoes, don’t forget to rate the recipe below! And of course, you can always share a pic to social media and tag me (@nutritiontofit #nutritiontofit) so I can see! Live well!
Mashed Potato Patties
free from: gluten, soy, peanuts, fish, shellfish
- 2 cups mashed potatoes
- 1 oz diced prosciutto (2 slices prosciutto)
- 1/2 cup shredded cheddar cheese
- 2 eggs
- 1 tbsp fresh herbs (i.e. rosemary or chives) chopped
- salt to taste (if needed)
- 1/3 cup almond meal
- 1/3 cup parmesan cheese
- If prosciutto is not already cooked and crispy, cook it in a ceramic nonstick over medium heat until diced pieces are crispy.
- Combine leftover mashed potatoes, eggs, cheese, prosciutto, herbs, and salt.
- Freeze potato mixture for 15 minutes.
- Combine almond meal and parmesan cheese. Roll the potato mixture into 24 balls and gently coat them evenly in the almond parmesan mixture.
- Place on two baking sheets lined with parchment paper or a silicon baking mat. Lightly flatten the potato balls into patties.
- Bake at 400 degrees for 25-30 minutes. If you want yours a little more crispy golden brown, you can turn the broiler on for 2-5 minutes at the end (keep an eye on it - broilers can burn food quickly!)