I never thought mashed potatoes could wear a little leather jacket of herbs and become something totally different. It’s like rediscovering an old buddy—only now, they come in shiny, golden patties instead of a starchy spoonful. The smell of roasting garlic mingles with thyme and parsley, making the kitchen smell like a Sunday evening I’d want to linger in forever.
This recipe kind of snuck up on me. I was craving comfort but also wanted to mess around with how a humble mash could turn into crispy bites. They’re perfect for that odd in-between meal, when you still want something hearty but not heavy enough for a full plate. Plus, they reheat better than most leftovers, which is a sneaky bonus right now.
Why I love this recipe (and you will too):
- It’s a quick fix that makes plain mashed potatoes feel totally new.
- The herbs add a fresh punch that’s missing in weekday dinners.
- They’re easy to customize with whatever greens or cheese I have hanging around.
- Nothing beats that crispy outside crunch—like fried potatoes, but way simpler and cleaner.
Honestly, I keep thinking about pairing these with a fried egg or just gobbling them on their own. Whatever this turns into, it’s going straight into the rotation.
Herbed Mashed Potato Patties
Ingredients
Equipment
Method
- Start by placing your cooled mashed potatoes in a large mixing bowl.
- Add the roasted garlic, chopped thyme, parsley, salt, and black pepper to the bowl.
- Mix everything together thoroughly until the herbs and garlic are evenly distributed throughout the mashed potatoes.
- Divide the mixture into four equal portions and gently shape them into round patties with your hands.
- Preheat a skillet over medium heat and add a tablespoon of oil or butter.
- Carefully place the patties in the skillet and cook for about 4-5 minutes per side, until golden brown and crispy.
- Gently flip the patties with a spatula and continue cooking until both sides are crisp and deep golden.
- Once crispy, transfer the patties to a plate lined with paper towels to drain any excess oil.
- Serve the herbed mashed potato patties warm, garnished with extra herbs if desired.
Sometimes I wonder if I’ll ever tire of turning leftovers into these little crispy pockets of happiness. Good food should sneak into daily life like that—little surprises you stumble into when you’re not even looking. Anyway, if you give these a shot, tell me if they still taste like Sunday mornings or if they become your new midnight snack.
Hi, I’m Ruby Thorn, the home cook behind The Tender Mess. Join me on the journey of Embracing the mess, fearlessly create —because in the kitchen, the mess sometimes leads to magic.
