Leftover Mashed Potato Cakes

You guys!  This is my 100th blog post!  And I'm wasting it something that isn't really even a recipe, so well....beat THAT for lame-ness.


I made these bad boys and didn't even eat any (well, except for one bite of my husband's and we all know the calories don't count if it comes from someone else's plate).  That's because I'm working really hard to lose some lbs, because I don't currently feel that I'm at my optimal cuteness factor.  And also because I have a doctor's appointment soon and those evil nurses always make you get on the scale and then they write down your weight on their little tablet without saying anything at all.  I am convinced they are judging me.  My nurse weighs like 14 pounds and my doctor weighs 12.  That doesn't help.  But the good thing about getting weighed in the winter is that you can subtract like 15 pounds for boots and your coat.


Anywho, in order to motivate myself, I printed out pictures of myself from 4 years ago when I was a skinny little thing and I taped them to the refrigerator.  I have no idea if this will even work and if I can actually shame myself into eating healthier, but I figure its worth a shot.  Plus, I am vain and every time I'm in the kitchen I can take a gander at the photos and be like, "damn girl, you were looking GOOD!".




My husband said these were really tasty.  I believe him!

Leftover Mashed Potato Cakes
Source: my own


Leftover mashed potatoes (how ever much you have!)
1 cup shredded cheddar (I used low fat)
1/2 cup of flour
salt and pepper to taste
1 tbsp garlic powder
1 tsp Old Bay
2 tbsp butter
sour cream and applesauce for dipping


Season the flour with salt and pepper, garlic powder, and Old Bay.  Mix the cheese into the potatoes and form into patties.  Dip patties into the flour mixture to make a light coating on both sides.  Melt butter in a pan over medium heat.  Once melted, fry mashed potato cakes in the butter until brown and crispy on the outside.  Serve with sour cream and/or applesauce.