Potatoes are EVE-RY-THING! Healthy and utterly delicious, these easy to make Healthy Mashed Potato Patties with Tangy Garlic Aioli is comfort food at its best. These amazing mashed potato patties have a perfectly tender and fluffy interior with a crispy exterior and are topped with an irresistible Tangy Garlic Aioli that is out of this world YUM! A perfect way to use up left-over mashed potatoes that the family will thank you for making!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Hi there, Ameera here!
We are a mashed potato loving family! Well, to be honest, most people love mashed potatoes, right? We make our Simple Mashed Potatoes all the time because . . . well . . . they are simple and AMAZING! LOL
We typically have left-over mashed potatoes in our fridge; however, we had made an especially LARGE amount of mashed potatoes recently as we wanted to use the last bit of potatoes that we had harvested from our garden this past summer. They looked like they were going to sprout, and we wanted to make sure we used them up.
So, Mom and I were experimenting with some ideas on how to use left-over mashed potatoes when we decided that we would try adding some cornmeal to increase the crunchiness of our baked mashed potato patties then top it with a nut-free garlic aioli.
Mashed Potato Patty Heaven
When we tasted these patties, we knew we were onto something awesome, and with a few tweaks, we are happy to share with you this deliciousness! Soooo gosh darn tasty! Everyone in the family LOVED them! And we think you will love them too!
I’ll let Mom tell you more.
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Hi! Robin here.
The key to this recipe is having a great mashed potato base that has some solidity to it. In other words, after the mashed potatoes have been refrigerated, when you scoop them up do they have a solid structure? If yes, then you are good to go. If not, meaning they are somewhat “soupy,” then it is best to pass on this recipe.
Additionally, using mashed potatoes that have not been refrigerated will not work. Refrigeration causes the mashed potatoes to condense and solidify, which is exactly what you want for this recipe.
These patties are a thing of beauty, light and fluffy on the inside with a beautiful crispy exterior. The chopped chives give it great flavor and the garlic aioli is pure yum!!!
We hope you give this deliciousness a try! We just know you are going to love it!
If you try it, we would love to know if you enjoy it as much as we do! Leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Products Used:
- Large baking sheet
- Thin edged spatula
Healthy Mashed Potato Patties
- Prep Time: 10 Minutes
- Cook Time: 24 Mintues
- Total Time: 34 Minutes
- Yield: 12 Patties 1x
- Category: Dinner
- Cuisine: American
Description
Potatoes are EVE-RY-THING! Healthy and utterly delicious, these easy to make Healthy Mashed Potato Patties with Tangy Garlic Aioli is comfort food at its best. These amazing mashed potato patties have a perfectly tender and fluffy interior with a crispy exterior and are topped with an irresistible Tangy Garlic Aioli that is out of this world YUM! A perfect way to use up left-over mashed potatoes that the family will thank you for making!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Ingredients
- 3 cups cold mashed potatoes *(See notes: we used our Simple Mashed Potatoes)
- ¼ cup chives, chopped
Crumb Coating Ingredients
- 2 Tablespoons nutritional yeast
- 3 Tablespoons cornmeal
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika
- ¼ teaspoon sea salt (+/- to taste) *
- 1/8 teaspoon black pepper (+/- to taste)
Instructions
- Preheat the oven to 425 F. Set to use the middle oven rack.
- Line a baking sheet with parchment paper and set aside.
- Place all the crumb coating ingredients into a small bowl, mix to combine set aside.
- Add the chopped chives into the cold mashed potatoes and mix for even distribution, do not overwork the mashed potatoes.
- Take ¼ cup of the cold mashed potato/chive mixture and form into a smooth ball, then flatten it into a patty in your hands. Then while still holding the potato patty in one hand, take some of the crumb coating and pat the mixture onto the top and bottom and sides of the patty. Be sure to coat it well, pat the coating all over. Then place the coated potato patty onto the lined baking sheet. Wash your hands, dry them, and then repeat the process until you have created 12 crumb-coated mashed potato patties.
- Bake in a preheated 425 F oven for 12 minutes, then gently flip over and bake for another 12 minutes (see tips). Remove from the oven and allow them to sit on the baking sheet for 3 to 4 minutes to set up. Serve with Tangy Garlic Aioli.
Notes
*Cold Mashed Potatoes: It is important to use cold, refrigerated mashed potatoes as they form a solid smooth patty. Warm or “soupy” mashed potatoes that are not solid and firm when cold will not work for this recipe. If unsure, test your cold mashed potatoes to see if they will work by removing a small amount and try to form a ball. If your mashed potatoes easily form a ball in your hand and is smooth, you should be able to turn out a good mashed potato patty. If the mashed potatoes fall apart and don’t stick together, then pass on this recipe.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Tips for success: When getting ready to flip the mashed potato patties, remove the baking sheet from the oven, then gently move the patty with a small thin edged flat spatula to ensure the patty is loose. Then gently scoop the patty onto the spatula, place your hand onto the top of the patty to hold it in place, and flip it over (releasing it so you don’t get burned), then gently slide it back onto the baking sheet. It’s OK if they get a little damaged or misshapen during the flipping process, just pat them back into place with the spatula. Be careful during the flipping process to prevent burns.
*Serving: Makes 12 potato patties
*Storage: Refrigerate and use within 5days.
Don’t forget to make our Tangy Garlic Aioli to go with it! Totally a necessity of yum!
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Tangy Garlic Aioli
- Prep Time: 5 Mintues
- Total Time: 5 Minutes
- Yield: About 1 Cup 1x
- Category: Sauce
Description
Healthy and utterly delicious, these easy to make Healthy Mashed Potato Patties with Tangy Garlic Aioli is comfort food at its best. These amazing mashed potato patties have a perfectly tender and fluffy interior with a crispy exterior and are topped with an irresistible Tangy Garlic Aioli that is out of this world YUM! A perfect way to use up left-over mashed potatoes that the family will thank you for making!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.
Ingredients
- ½ cup raw unsalted sunflower seeds *
- ½ cup unsweetened plain plant milk
- 1 Tablespoon + 1 teaspoon apple cider vinegar
- 1 Tablespoon lemon juice
- 2 teaspoons miso *
- 2 Tablespoons water
- ½ teaspoon organic maple syrup
- 1 teaspoon dried minced onion flakes
- 1 teaspoon garlic powder
- ¼ teaspoon sweet paprika
- ¼ teaspoon sea salt (+/- to taste) *
Instructions
- Place all the ingredients into a high-speed blender and process for one to three minutes (largely dependent upon the blender used) until everything has been emulsified and is smooth and creamy.
- Taste and adjust seasoning to suit personal preferences.
Notes
*Raw unsalted sunflower seeds: No presoaking is required; however, if you want a super duper smooth aioli and you do not have a Vitamix or Blendtec, then place the sunflower seeds in a small bowl, cover with boiling water and set aside for 10 minutes. After 10 minutes, drain and then ready to use.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend. Miso is simply a paste made from fermented soybeans, barley or rice malt. We use a gluten-free mellow white miso. It is Whole Food Plant Based compliant, and most grocery or health food stores carry it these days. You can find it in the refrigerator section. A lot of Vegans and Whole Food Plant Basers call it “the secret weapon” because it really brings that rich umami flavor forward in a lot of dishes. Since we discovered it, we use it a lot. Simply because it really adds something special to our dishes that you just can’t get with other ingredients. It has a long refrigerator shelf life because it is fermented. So, if you can’t find it locally, we suggest that when you are taking any trips out of town, find a store that carries it, take a small ice chest and stock up.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes about 1 cup
*Storage: Refrigerate and use within 5days.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
Is there a replacement for cornmeal?
Hi there Mel 🙂
Thank you so much for reaching out to us. We apologize for the late response. We like the taste and texture of cornmeal with this recipe. We having tried a substitute, but we think that breadcrumbs might work well.
-Ameera and Robin 🙂
These sound great! Have you ever made a variation of this using grated raw potato?
Hi there Mary 🙂
Thank you so much for reaching out to us. We have not tried any variations.
-Ameera and Robin 🙂
This was a very simple and delicious meal. I combined it with some left over meals to add some additional food to it. The aioli sauce was the perfect combination. I used the remainder of the sauce, the patties were gone immediately, for my sweet potatoes. It was another perfect combination. Thanks for another delicious recipe.
Hi there Renate 🙂
Yaaaayyy! We are so thrilled that you enjoyed this recipe. Thank you so much for sharing your awesome review with us. We appreciate you taking the time to write.
-Ameera and Robin 🙂