Onion and Cheddar Mashed Potato Cakes Recipe (2024)

Onion and Cheddar Mashed Potato Cakes Recipe

This is one of the best recipes to use leftover mashed potatoes, especially after the holidays! A mixture of fresh herbs, garlic and some cheesy goodness makes this potato pancake perfection!



Onion and Cheddar Mashed Potato Cakes


Onion and Cheddar Mashed Potato Cakes Recipe (1)



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Onion and Cheddar Mashed Potato Cakes Recipe (2)

Christmas Eve is just a week away! What?!? Not sure how that's possible!

I finishedwrappingpresents today to put under the tree, my boyfriend got theChristmas lightshung on the porch railing and my daughter and I colored in our coloring books this evening.

I have the BEST color book ever.Ugly Christmas Sweaters. Super fun and perfect for the holiday season!

Along with laundry, some light cleaning and a great breakfast this morning, I feel like it was a fabulous Sunday at home with my family! Love days like this!

Today's recipe is a great one for using leftover mashed potatoes from your Christmas dinner!

These Onion and Cheddar Mashed Potatoes Cakes are delicious and SO flavorful.

The chopped fresh parsley adds a burst of freshness, the cheese oozes when you cut them open with your fork, and of course, I had to add onion and garlic.

What savory recipe here at the blog doesn't include those two crucial ingredients?

These potato cakes are great as a meatless meal by themselves or with a salad, or add them as a side with some chicken, pork or beef for a more complete meal.

Make sure to top them with some extra chopped parsley, sour cream or sliced green onions!

You'll want to give these a try, especially since you can transform a boring leftover into something tasty and filling!

Onion and Cheddar Mashed Potato Cakes Recipe (3)

What is in a mashed potato cake?

  • Onion: I put onion in almost every savory recipe I cook! For this recipe you can use any onion you have on hand, even sliced green onions or shallots. I don't get tears much when cutting onions, but I do refrigerate them and truly believe that helps with it. Others say chew gum or put a piece of bread in your mouth while cutting.
  • Cheddar: One of my most favorite cheeses! I especially love sharp cheddar and always have some in my fridge. If you have extra time, buy a block of cheese and shred it yourself. It tastes SO much better! Sharp cheddar is aged around 6-9 months, giving it a more tangy flavor than regular cheddar.
  • Leftover mashed potatoes: At some time or another, we all have leftover mashed potatoes. I love using them for potato cakes or shepard's pie!
  • Fresh parsley: I LOVE fresh parsley! Most times you see it as a garnish on your plate at a restaurant, but it's worth SO much more than that! It's reasonable and I always keep some in the fridge in a mason jar with water. It lasts a couple weeks when you store it this way! It has a robust, fresh flavor and can go in pretty much any recipe!

Onion and Cheddar Mashed Potato Cakes Recipe (4)

Other potato recipes you may like:

This recipe is just too easy to make

  • Saute onion and garlic in olive oil. Remove from heat
  • Combine onion mixture, potatoes, flour, eggs, cheddar, parsley, salt and pepper
  • Heat more olive oil in a non stick skillet
  • Drop potato mixture into the skillet, flatten slightly and cook on each side until golden
  • Drain on paper towel to cool
  • Repeat with remaining potato mixture
  • Serve immediately garnished

Full recipe below


Onion and Cheddar Mashed Potato Cakes Recipe (5)



You can add or substitute with the following ingredients:

  • shredded pepper jack cheese
  • chopped shallots
  • crumbled bacon
  • cooked corn
  • chopped jalapenos
  • shredded parmesan cheese
  • diced ham
  • cooked mushrooms
  • chopped cilantro
  • shredded swiss cheese

Onion and Cheddar Mashed Potato Cakes Recipe (6)

Looking for more recipes using cheddar cheese?

Things you may need for this recipe:


Onion and Cheddar Mashed Potato Cakes Recipe (7)



On this day in blog history....


One year ago

  • Butternut Squash Recipes


Two years ago

  • Almond Banket Bars


Three years ago

  • Cheesy Mexican Vegetable Chowder


Four years ago

  • Candy Cane Kiss Muddy Buddies


Five years ago

  • Red Velvet White Chocolate Chip Cookies


Six years ago

  • Candy Cane Chocolate Chip Cookies


I hope you enjoy this recipe as much as we did!


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Onion and Cheddar Mashed Potato Cakes Recipe (8)


Onion and Cheddar Mashed Potato Cakes

Yield: 10-14 cakes

Author: Hot Eats and Cool Reads

ingredients:

  • olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked mashed potatoes
  • 1 3/4 cup flour (see notes below)
  • 2 large eggs, lightly beaten
  • 1 cup shredded cheddar cheese
  • 1/2 cup fresh parsley, chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

instructions:

  1. Saute onion and garlic in 1 teaspoon olive oil over medium heat until tender. Remove from heat.
  2. Combine onion mixture, potatoes, flour, eggs, cheddar, parsley, salt and pepper until mixed.
  3. Heat one teaspoon olive oil in a non stick skillet over medium high heat until hot. Drop potato mixture by rounded tablespoons into the skillet, flatten slightly and cook three minutes on each side until golden. Drain on paper towel to cool.
  4. Repeat with remaining potato mixture adding oil to skillet as needed. Serve immediately garnished with more chopped parsley, sour cream, cheddar or sliced green onions.

NOTES:

Start with 1 cup flour and increase up to 1 3/4 cup if needed. Some recipe testers stated these cakes tasted too much like flour, mine did not. It may depend on the amount of moisture in your mashed potatoes.

Created using The Recipes Generator

Onion and Cheddar Mashed Potato Cakes Recipe (9)

What readers are saying about this recipe:

  • Rachel- Made just now, they are very good and easy to make!
  • Dawn- Omg crispy wonderfulness. Now my husband wants me to make mashed potatoes all the time just so we have leftovers for potato cakes.
  • Lindsay- Very tasty! My mashed potatoes did not have much liquid to begin with, so I only used one cup of flour and got a nice, thick batter.
  • Patty- I grated the onion and garlic and added it to the mix without pre-cooking them. I am not fond of potatoes in any form but there were delicious.

Thanks so much for stopping by!

Onion and Cheddar Mashed Potato Cakes Recipe (2024)

FAQs

Why do my mashed potato cakes fall apart? ›

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.

Why are my potato cakes soggy? ›

Soggy potato cakes are usually due to not cooking the cakes long enough, crowding the pan, or not having the pan hot enough. Be sure to cook the potato cakes over medium heat, in batches to give them enough space for proper browning. Cook them 2 to 3 minutes per side or until they have a nice golden brown crust.

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.

How do I make sure my cake doesn't fall apart? ›

Mixing properly can be a tricky dance. You need to incorporate enough air during the creaming process to achieve a light and fluffy cake, without over or undermixing. Incorporate too little air and your cake won't rise enough. Too much air and your cake will collapse because it simply can't hold onto all that air.

Why are my potato cakes not sticking together? ›

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.

How do bakeries get their cakes so moist? ›

Jump to:
  1. Use Buttermilk Instead of Milk.
  2. Add Vegetable Oil.
  3. Use Instant Clearjel or Instant Pudding Mix.
  4. Use the Right Recipe.
  5. Don't Overbake.
  6. Bake in Sheet Pans Instead of individual Cake Pans.
  7. Use a Simple Syrup or Glaze.
Apr 23, 2021

How do you keep a cake crispy? ›

Simple: a long, slow cool helps keep things crisp.

Why do restaurant mashed potatoes taste better? ›

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!

Why are Bob Evans Mashed Potatoes so good? ›

Made with fresh red skin potatoes, butter, and real buttermilk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor your family expects.

What does Rachael Ray use to mash potatoes? ›

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

What are Potato Cakes called in America? ›

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!

What do British people call Potato Cakes? ›

Bubble and Squeak (or Potato Cakes) is a British classic, and an easy and flexible recipe. You can make it from scratch OR use up leftover veggies. Flavorful, colorful, fluffy, creamy and so so good. Perfect as a breakfast or brunch recipe!

What is another name for potato cake? ›

In South Australia and in New Zealand, potato fritter is most common, while in Western Australia and Northern Territory it is a mixed bag as to which term is used. Potato scallops are typically called "scollops" in northern and central England, and "fritters" in other areas.

Why are my potato pancakes falling apart? ›

Your Latkes Fall Apart

There's not enough starch binding the latkes. Luckily, the fix for both of these problems is the same: add some more starch — ideally in the form of matzo meal — which will soak up that extra moisture and bind the ingredients together more tightly.

Why do my potato croquettes fall apart? ›

Croquettes may fall apart during frying if the mixture is too wet. As the croquettes get hot, moisture turns to steam, causing them to get soggy and lose their shape. Adding more of a binding agent (beaten egg and/or flour) should help the mixture stay together.

How to keep mashed potatoes from falling apart? ›

Don't be tempted to drain your potatoes too early ― you wan't them to be fork tender and falling apart. If you accidentally do undercook them, simply throw them into a baking dish and cook them in a low oven. The heat should soften them just enough to smooth 'em out.

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