Onion and Cheddar Mashed Potato Cakes Recipe (2024)

FAQs

What is potato cake batter made of? ›

Mix mashed potatoes, flour, onion, egg, black pepper, and salt in a bowl until well combined, similar to a batter consistency. Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into the hot oil. Cook until golden brown, about 4 to 5 minutes per side; drain on paper towels.

The biggest thing to note is how thick the mashed potatoes are to begin with, if your mashed potatoes are thin or more watery to begin with you might need to add more flour to keep everything together. Egg – This is used as a binder to help keep the mashed potatoes cakes from falling apart.

If your pancakes aren't sticking together while you form them, you can add a bit more egg, or put the potato mixture into the refrigerator to firm up again. If your pancakes are feeling too wet and won't form into a patty you can add a bit of flour to act as a binder.

In some states it's known as a 'potato scallop', in others it's a 'potato cake', and for years the debate has been bantered back and forward between protagonists. “It might be a 'scallop' of potato but let's not confuse it with a serve of scallops!

In a large bowl, using an electric mixer, beat butter and sugar on high until light and fluffy, about 6 minutes. Beat in 4 eggs plus 2 yolks, one at a time, until combined. Beat in vanilla extract. In another large bowl, whisk together cake flour, baking powder, and salt.

If you find that your potato pancakes often come out too soggy, a lack of heat is the most likely culprit.

Simply toast and butter our potato cakes for a quick and easy filling snack or breakfast. Serve as soldiers with boiled eggs or with a full cooked meal for an unusual breakfast treat or for a filling snack or quick and easy meal on the run, top with baked beans and cheese.

Removing the potato starch both before and after cooking ensures fluffy, not gluey, mashed potatoes. Milk and butter give the potatoes richness.

After peeled or grated potatoes are exposed to air they will begin to turn gray or brown. This appearance can be off-putting, but the good news is that the quality of the potato isn't compromised. This is a harmless natural reaction and it is perfectly fine to cook and eat potatoes even if they have turned gray.

Get That Moisture Out.

Using a kitchen towel or paper towel, wring out as much moisture as possible. If you don't drain the moisture, they won't crisp as easily and that may be why your potato pancakes are gummy.

How to keep mashed potatoes from falling apart? ›

Bring to a boil, then reduce the heat to a simmer. You do not want to leave the water boiling for long. The aggressive temperature and rolling bubbles will cause the potatoes to fall apart.

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

Whereas most home cooks will use a pinch of butter, a couple of shakes of salt, and a bit of milk, steakhouse chefs aren't afraid to go all out with the dairy. There's no room for 2% or even whole milk in their mashed potatoes -- the thinness of plain milk just isn't creamy enough to cut it. And creaminess is key!

Let Bob Evans provide the balance, in your balanced meal. Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade.

Ingredients. Water, Propylene Glycol, Artificial and Natural Flavor, Gum Tragacanth, FD&C Yellow 5, and FD&C Red 40.

Step 1In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt and pepper. Stir until all ingredients are incorporated. Step 2Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture.