Potato and cheese cookies – using leftovers from mashed potatoes

Potato and cheese cookies

Potato and cheese cookies are an ingenious way to use up leftover mashed potatoes from the day before. With just a few ingredients, you can turn your leftover mashed potatoes into an ingenious side dish for the next day.

The potato and cheese cookies are not cookies in the sense of cookies, but rather a sophisticated type of grated cookie. Both are made from potatoes and are fried in fat. The only difference is that the potato and cheese cookies made from mashed potatoes are much quicker and easier to prepare.

Simply add a little grated cheese to the mashed potatoes from the previous day and egg and flour to bind them together – and you’re done!

In the meantime, I always make more mashed potatoes so that we can bake these potato and cheese cookies the next day.

For the grated cheese, I use soft cheese, such as Gouda or Emmental, and always add grated Parmesan that has been matured for at least 6 months. Of course, you can adapt the cheeses to your personal taste.

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Approx. 750g-1 kg mashed potatoes from the previous day
1 egg, gr. M
5-6 tbsp breadcrumbs/breadcrumbs
40g soft cheese, grated (e.g. Gouda, Emmental)
20g Parmesan, grated
Oil for frying


Mix the mashed potatoes with the remaining ingredients to form a dough. The batter should be firmer than the actual mashed potatoes. If it is too runny or too thin, simply add 1-2 tablespoons of flour and stir in.

Heat the oil in a frying pan and add 3-4 blobs of potato and cheese mixture to the fat. Flatten slightly with a spoon. The potato and cheese cookies should be approx. 1 cm thick.

When one side is golden brown, turn the patties over and bake.

Place on a paper towel or wire rack to drain.

This crunchy side dish goes perfectly with a bacon mince roll, for example.

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I always like to use a non-stick frying pan for baking. In my case, this is a stone-coated braising pan, which is also higher, from the Stoneline* company.

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