Mashed Potato Polpetti (Patties)

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I made this for breakfast this morning using leftover garlic mashed potatoes from last night. I added some sliced green onion and crumbled cooked bacon. They were delicious! DO let them cook for 5 minutes each side. It does make the difference in the crispiness of the potato.

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These came out just great. Definitely will make again. Caveats:
1. Used REALLY cold, very lumpy, skin-on potatoes that weren't too wet when they were hot. Ours had a little butter, plain yogurt, salt & pepper in them.
2. Added some onion powder & chives to the recipe.
3. Molding method worked great - thank you! Could use this for cookies, burgers, etc.
4. Used flour; floured only once.
5. Cheapy, heavy cast-iron frying pan. What did I do before that thing?
5. Used the full 1/4 cup of olive oil. Got it pretty hot before the cakes went in. Added more as each batch of 7 came out (made a double recipe.
6. Cooked 5 full minutes on each side, med-high heat, turned only once. Sticking was NO problem. Nice crisp crust and soft inside.
7. Slid 'em into a warm oven on napkins to drain, served with homemade applesauce and sour cream, and everybody said yum.

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What a great way to utilize left over mash potatoes! I ended up using flour and a non-stick pan and didn't have a problem at all. I also recommend flipping only once and make sure there is enough oil in the pan. I think next time I will try seasoned bread crumbs. This is a great and easy recipe! I will be making these polpetti's all of the time.

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These polpetti were very good! They fell apart a bit during cooking but they were well worth it. I used bread crums as suggested at the polpetti did not stick at all. I would recommend using a spatula wth no holes (makes them easier to flip. Also definately cook them 5 minutes per side.

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This is going to be a permanent recipe in our box. I used leftover scallion mashed potatoes and breadcrumbs instead of flour. This was fantastic, everyone loved it. Thank you for the recipe, wish i had tried it years ago.

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Polpetti's have been made in my family for a few generations. It is way of using up extra food. My mother and I always add a good handful of freshly grated parmesan cheese or you can add sharp cheddar if you have that on hand, both will act as a binder. You can add any seasoning you want to the mashed potatoes. We prefered to use Italian bread crumbs in place of flour, because you can have the pan sticking problem. An investment in a really nice non-stick pan will help. Make sure there is enough oil to fry both sides of the polpetti. Our trick....only turn once when fully browned on one side and use care when turning them. These are really delicious.

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This is so simple, uses up that leftover mashed potato from thanksgiving and tastes so good, even the kids can't get enough!

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Total disaster! A total mess. Will say though, that the main course was incredible. Pity one of the sides was a total disappointment. Will try again, maybe...but will improvise.

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I grew up making polpetti. We added fresh chopped garlic, fresh chopped parsley, Parmesan cheese and egg yolks to mashed potatoes that were boiled in salted water until tender. Using already mashed potatoes with butter and milk always seemed to melt down in the pan when fried--which may have caused the problem in the first review--also I use a non-stick skillet as well as carefully monitoring how hot the oil is and how much extra flour is on the polpette....lightly flour and put polpetti in when fast moving bubbles come up from the tip of a wooden skewer or chop stick inserted in the oil. turn over once during cooking, cook til golden brown and drain on brown paper. Salt if wanted when warm.