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.
- 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)
- 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.
*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.