Onion and Cheddar Mashed Potato Cakes Recipe (2024)

FAQs

Why do my mashed potato cakes fall apart? ›

If the potato cakes are falling apart because they are too wet it might not have enough flour. Troubleshoot this by adding more flour 1 tablespoon at a time until you get a better consistency, the mixture should be somewhat wet and will have a slight stickiness but you also don't want it falling apart.

To get those perfectly crispy edges and soft middles for these, be sure you cook these in a thin layer of oil. Too much oil and your cakes could be a little soggy. Also, letting the mashed potatoes chill for about an hour before you cook them helps the mixture stick together.

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.

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well.

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

They just taste rich (almost impossibly so). They do, however, feel creamy, because egg yolks are also emulsifiers (and are, in fact, the ingredient in mayo that makes it an emulsifier). The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

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.

The egg wash and panko keeps the patties from falling apart in the frying pan, and makes for a nice crust. I hope this helps. I'd use something like this recipe. That said, we usually buy potato cakes from the supermarket.

Absolutely! Try adding chopped ham or cooked bacon, diced onion, frozen corn or different spices or cheeses to your potato mix. How do I serve my potato cakes? You can eat them either warm or cold (warm is my favourite!)

How do bakeries get their cakes so moist? ›

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!

Potato scallops/Potato cakes

In Australia and England, potato scallops are thin slices of potato that have been battered and deep-fried.

What do British people call potato cakes? - Quora. It seems the Irish call them Potato bread, the English call them potato cakes (Lancashire), Scottish call them potato scones (tottie scones).

Thoroughly squeezing the moisture out of the shredded potatoes prior to cooking is how you keep potato pancakes from falling apart.

Several steps can be taken to prevent cakes from sinking in the middle. Eensure the oven is fully preheated, avoid frequent opening during baking, use correct ingredient measurements, mix thoroughly, avoid overmixing, bake on the center rack, and avoid underbaking.

Overcooking: Potatoes can become mushy and fall apart if they are overcooked. To avoid this, it's important to boil them for just the right amount of time, usually around 10-15 minutes, or until they are tender but still firm.

Cakes crumble because they've dried out too much. From years of baking, I know that dry cakes happen for one of two reasons; using too much of your dry ingredients or over-baking your cake.