Crispy Garlic and Spinach Mashed Potato Cakes

Potato cakes with garlic and spinach made quickly using instant mashed potatoes. This easy recipe turns pantry staples into a savory, satisfying snack or side. It works well with roasted garlic flavored instant mashed potatoes, other instant potato varieties, or even leftover homemade mashed potatoes with a small adjustment.

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About this recipe

Instant mashed potato cakes are an easy, indulgent treat. They’re not meant to be diet food, but they are delicious, approachable, and quick to make when you want something comforting without a lot of fuss. Using instant potatoes keeps this recipe simple and pantry-friendly.

These cakes crisp up at the edges while staying soft inside. The spinach gives them a pleasant green color and added texture, and roasted garlic adds a subtle savory depth. They make a great appetizer, side dish, or casual main when paired with a salad or smoked salmon for a slightly fancier option.

Because of their bright green flecks, these potato cakes are also a fun choice for St. Patrick’s Day or for serving to kids—most children find the mild flavor and crispy exterior very appealing.

Ingredients overview

This recipe calls for a short list of accessible ingredients. I often use Idahoan Roasted Garlic Instant Mashed Potatoes because it is what I have on hand, but any instant mashed potato mix or leftover real mashed potatoes will work with minor adjustments.

• Base: mashed potatoes prepared from instant potato mix (roasted garlic recommended) — about 2 cups prepared
• Binder and moisture: 1 large egg
• Vegetable: 1/2 cup fresh chopped spinach
• Binder and structure: 1/3 cup all-purpose flour
• Leavening: 1 teaspoon baking powder
• Seasoning: pinch of kosher salt (adjust to taste)
• For cooking: extra virgin olive oil
• Suggested toppings: sour cream, chopped red onion, and chopped flat-leaf parsley

If you use plain instant potatoes or homemade mashed potatoes without garlic, add about 1/4 teaspoon garlic powder (or to taste) to get that garlicky note. For leftover mashed potatoes that have firmed up in the fridge, stir in 1–2 tablespoons of milk, cream, or buttermilk to loosen the texture before forming cakes.

Tips for success

These potato cakes develop a deep, dark golden crust on the edges when cooked correctly. That rich color is desirable, but avoid burning by managing the heat: start with a higher setting to heat the pan and oil, then reduce to medium or medium-low for cooking. This helps the cakes brown without charring.

Make sure the underside is well set and deeply browned before flipping, or the cake may fall apart. The potato-flour-egg mixture is thick—more like a stiff dough than a pancake batter. I use a 1/4-cup scoop to portion the mix and a spoon or spatula to shape and gently flatten each portion into a round patty.

Drain cooked cakes briefly on paper towels to remove excess oil so they stay crisp. Serve immediately for the best contrast between the crispy exterior and the creamy interior; as they cool, the exterior softens and the texture changes.

Instant Mashed Potato Cakes with Garlic and Spinach

Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 5 (yields about 10 cakes)

Equipment

• Large nonstick skillet
• Mixing bowl
• Measuring cup (1/4 cup) and spatula

Ingredients

• 2 cups prepared instant mashed potatoes (roasted garlic flavor recommended)
• 1 large egg
• 1/2 cup fresh chopped spinach leaves
• 1 teaspoon baking powder
• 1/3 cup all-purpose flour
• Pinch kosher salt, or to taste
• 1/4 cup extra virgin olive oil (for frying)
• Garnish options: sour cream, chopped red onion, chopped flat-leaf parsley

Instructions

1. In a mixing bowl, combine the prepared mashed potatoes, egg, chopped spinach, baking powder, flour, and salt. Mix until evenly incorporated. The mixture will be thick and scoopable.
2. Preheat a large nonstick skillet over medium-high heat and add the olive oil. Once the oil is hot, reduce the heat to medium-low for cooking.
3. Use a 1/4-cup measuring cup to portion the potato mixture into the skillet. Gently flatten each portion with a spoon or spatula to form a 3–4 inch disk.
4. Cook until the underside is a deep, crispy brown, then carefully flip and cook the other side until golden and cooked through. Adjust heat as needed to avoid burning while ensuring a crispy crust.
5. Remove cooked cakes and briefly drain on paper towels. Serve warm, garnished with sour cream, chopped red onion, and parsley if desired. Recipe yields about 10 cakes.

Nutrition (per serving)

Serving: 2 cakes | Calories: 375 kcal | Carbohydrates: 39 g | Protein: 10 g | Fat: 20 g | Saturated Fat: 4 g | Sodium: 1152 mg | Fiber: 2 g | Sugar: 5 g

Optional serving ideas: top with smoked salmon and capers and a squeeze of lemon for a more elegant presentation, or keep it simple with sour cream and fresh herbs for a kid-friendly plate. These potato cakes are versatile, quick to make, and a great way to use instant or leftover mashed potatoes when you want an easy, comforting dish.