Instant Mashed Potato Cakes with Garlic and Spinach

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Potato cakes with garlic and spinach made easily using instant mashed potatoes. This is a quick recipe for a savory treat using simple kitchen ingredients with instant mashed potatoes. This recipe uses Idahoan Roasted Garlic Mashed Potatoes from the pantry as a hack but works with other instant mashed potato flavors as well or even regular mashed potatoes.

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prepared instant mashed potato cakes on plate with sour cream and red onion in the center

About this recipe

Instant mashed potato cakes are a treat. That is all. They are not healthy, and they are not from scratch, but they are super tasty and an easy little indulgence for when that mood hits.

Crispy around the edges and pretty green from spinach, these are just tasty potato pancakes with a twist of roasted garlic flavor. Ready in minutes and totally approachable.

With the green from the spinach, these potato cakes are also perfect for St. Patrick’s Day and especially for kids! These are totally kid-approved yummy cakes.

For the ingredients

This post is not sponsored by Idahoan potatoes, but I am calling out that brand by name specifically because this is what I use to make this recipe. I backpack and hike quite a bit, so instant mashed potatoes have a permanent place in my pantry since they help me make easy dinners on trial. Then every once in a while, I grab a package for dinner at home as well, especially in a pinch because life happens, you know?

For the base: Idahoan Roasted Garlic Instant Mashed Potatoes and all-purpose flour
For moisture and binder: an egg
For flavor: chopped fresh spinach leaves and kosher salt
For leavening; baking powder
For cooking: extra virgin olive oil
For toppings: sour cream, chopped red onion, and chopped flat-leaf parsley.

Also, I have not tried this yet myself, but I feel like smoked salmon and maybe even capers, fresh squeeze of lemon, would be perfect with these cakes. Just in case we want to get bougie about it.

If using plain instant mashed potatoes, another flavor of potatoes, or regular mashed potatoes, I would add 1/4 tsp (to taste) of garlic powder.

collage of 2 photos: left, unmixed ingredients; right, mixed ingredients for form the batter

Tips

These instant potato cakes cook golden dark on the outside around the edges. Not burnt, but dark. Lightly golden? No. You don’t want them to burn obviously, so do watch the heat level to prevent burning. This is why I heat on higher heat, but then turn the heat down while cooking.

You do want the underside cooked well before flipping these delicate potato cakes or you risk it falling apart on you.

This potato-egg-flour “batter” is very thick and nowhere near thin like regular pancake batter. I use a 1/4 cup measuring cup to scoop batter, then a spoon or rubber spatula to scrape the batter out of the measuring cup into the skillet. You can also use that spoon or spatula to gently tap down the batter to form the disk, so to speak.

Can these cakes be prepared in advance?

Served fresh, these potatoes cakes are crispy on the outside and creamy on the inside. As they sit and cool, they lose their crispy exterior and the interior can become gummy. Therefore, they are best served freshly made.

Can other instant mashed potatoes be used for this recipe?

Yes. Other brands and flavors of instant mashed potatoes can be used for this recipe with no worries.

Can leftover real mashed potatoes be used in this recipe?

Yes. However, you will likely need to add a bit of additional moisture. I recommend adding a couple tablespoons cream, half-and-half, milk, or buttermilk to loosen the potatoes back up after cooling.