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Peel and grate your raw potatoes. To reduce the starch, soak them in cold water for five minutes.
While the raw potatoes are soaking, mix your leftover mashed potatoes, flour, minced onion, minced garlic, salt, pepper, milk, shredded cheese and softened butter.
Drain your raw potato shreds, give them one last rinse, and mix them into the batter.
Melt a tbsp of butter in a large skillet over medium heat.
Drop in a heaping tbsp full of batter and use the back of a spoon to flatten it slightly.
Let them sizzle away over medium heat for about ten minutes.
When you flip the tater cakes, the bottom side should be a lovely dark golden brown. Let them crisp up for another 6-8 minutes on the second side.
You can make two pans at once. Just stagger the flipping.
These small, round potato cakes also taste surprisingly good with a sprinkle of coarse salt and a dollop of fresh applesauce.