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.

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.

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.

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.

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.

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

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!

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.

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!

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!

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.

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.

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.

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.