Best 4 Crispy Mashed Potato Cakes Recipes
Crispy mashed potato cakes are an elevated version of the classic mashed potato dish, featuring golden-brown exteriors and fluffy, flavorful interiors. These delectable cakes can be served as a hearty breakfast, a delectable side dish, or even as a tasty snack. With minimal ingredients and simple steps, this versatile recipe offers endless possibilities for customization.
From the classic mashed potato cakes with a crispy outer layer and a soft, creamy center to the indulgent cheesy mashed potato cakes loaded with melted mozzarella and sharp cheddar, this article presents a collection of irresistible recipes that cater to various preferences. Whether you prefer a crispy crust or a cheesy center, a spicy kick or a savory herb blend, these mashed potato cakes have something for everyone. So, gather your ingredients, roll up your sleeves, and embark on a culinary journey that will transform your mashed potatoes into crispy, golden-brown delights that will elevate your meals to new heights.
CRISPY MASHED POTATO CAKES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
- Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.
CRISPY MASHED POTATO CAKES
I love finding ways to use holiday leftovers. These potato cakes use the mashed potatoes, stuffing and breadcrumbs. To go all out, add meat and cheese. -Jeri Psikal, Norman, Oklahoma
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, mix potatoes, baking mix, stuffing and eggs until blended. Refrigerate, covered, 30 minutes., Preheat oven to 400°. In a shallow bowl, mix onions and bread crumbs. Shape 1/4 cupfuls of the potato mixture into 3/4-in.-thick patties. Dip patties in crumb mixture, patting to help coating adhere., Transfer to two greased 15x10x1-in. baking pans. Bake 35-40 minutes or until golden brown, turning once. Let stand 5 minutes before serving.
Nutrition Facts :
CRISPY MASHED POTATO CAKES WITH GRAVY DIP
Steps:
- Cakes:
- Put the potatoes in a large pot and cover with cold water. Bring to a boil over medium heat and cook until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes and return to the pot over low heat and let the potatoes dry for 3 minutes. Mash the potatoes with a potato masher.
- In a small pot, over low heat, combine the cream, butter, and salt and pepper, to taste. Heat until the butter is melted and the cream is hot. Slowly add the heated cream and butter to the potatoes and mix in with a wooden spoon or a hand mixer until all the cream is incorporated. Be careful not to overmix or the potatoes will become gummy.
- Spread the potatoes out onto a sheet pan to cool. Once the potatoes have cooled to room temperature scoop out into 1 1/2 tablespoon portions. Roll each portion into a ball and then flatten into a patty about 1 1/2 inches in diameter. Arrange the patties in 1 layer on sheet trays and refrigerate for 1 hour until cold.
- Line a sheet tray with 1 cup bread crumbs. Line another sheet tray with paper towels. Reserve both.
- Set up a dredging station with 3 baking dishes. In 1 baking dish combine the flour, cayenne pepper, and season with salt and pepper. In the second baking dish beat together the eggs with the milk. In the third baking dish mix 2 cups bread crumbs with salt and pepper, to taste. Dredge each cake into the seasoned flour then into the egg mixture and then into the bread crumbs making sure they are completely coated. Arrange the bread cakes on the sheet tray with the bread crumbs on the bottom.
- Heat about 1/2-inch of oil in large saute pan over medium-high heat. Fry the cakes until golden brown in batches, about 3 to 4 minutes per side. Transfer the cakes as they are fried to the baking sheet lined with a paper towel to drain. Blot the tops of the cakes with paper towels to remove the excess oil. Transfer the cakes to a serving platter.
- Melt the butter in a large skillet over low heat, whisk in the flour and cook until flour turns a light brown color, about 3 to 4 minutes. Slowly whisk in the chicken broth. Add the hot sauce, Worcestershire sauce, apple butter, thyme leaves, and season with salt and pepper. Let simmer until thick, about 5 minutes. Remove the sauce from pan to a serving bowl and serve on the side as a dipping sauce with the mashed potato cakes.
CRISPY MASHED POTATO CAKES
Steps:
- Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture. Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.
Tips:
- Choose the right potatoes: For the best results, use starchy potatoes like Russets or Yukon Golds. These potatoes will hold their shape better when mashed and fried.
- Cook the potatoes thoroughly: Make sure the potatoes are cooked through before mashing them. This will help them hold their shape better and prevent them from falling apart when you fry them.
- Don't over-mash the potatoes: Over-mashed potatoes will be too sticky and difficult to form into cakes. Mash them just until they are smooth and creamy, with a few small lumps remaining.
- Season the potato cakes well: Don't be afraid to season the potato cakes liberally with salt, pepper, and other herbs and spices. This will help them taste more flavorful.
- Use a non-stick skillet: A non-stick skillet will help prevent the potato cakes from sticking and breaking apart. If you don't have a non-stick skillet, grease a regular skillet with cooking spray or oil.
- Cook the potato cakes over medium heat: Cooking the potato cakes over medium heat will help them cook evenly and prevent them from burning.
- Flip the potato cakes carefully: Once the potato cakes are golden brown on one side, carefully flip them over to cook the other side. Use a spatula to gently loosen them from the pan before flipping.
- Serve the potato cakes hot: Potato cakes are best served hot and fresh out of the pan. They can be served with a variety of dipping sauces, such as ketchup, mayonnaise, or sour cream.
Conclusion:
Crispy mashed potato cakes are a delicious and versatile side dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. With the right ingredients and a little bit of effort, you can create crispy mashed potato cakes that will be the hit of your next meal.
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