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how would you make mashed potato cakes?

  • a

I have lots of leftover potatoes.

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  1. Shape them into patties and dredge in flour. Then pan fry in a few tablespoons of butter and oil. About 5 minutes per side over medium heat. Nice and crispy on each side and just warm throughout.

    2 Replies
    1. re: ESNY

      Good method. She might also want to make some additions depending on the cakes will be served. Certainly any cooked chopped green would be nice, kale or swiss chard or the like. Also a little bit of sauteed shallot or onion is a good addition. And needless to say good cheese always goes well with potatoes. Try some good parmigiano reggiano or some aged gouda grated into the mix!

      If you want to be able to serve the cakes as a main dish paired with a salad, add some kind of protein. Poached salmon would be nice along with the shallot and some fresh dill or ham would also do nicely.

      1. re: ESNY

        This is something I grew up eating: polpette. It is basically just a way to stretch the leftover mashed potatoes into something a bit different. The only thing I do differently is to add some grated parmesan (thank you Michael Chiarello for that idea) and some freshly chopped parsley. We did this with our leftovers just the other night.

      2. For something a little different you might Google up some Boxty recipes. It is an Irish potato cake made with mashed and grated raw potatoes. They can even become scones. Also some reaelly good dinner rolls incorporate mashed potato in them. Lots of ues out there.

        2 Replies
        1. re: Candy

          Thanks for the responses - If I add some cheese, do you think it would require any egg as a binder?

          1. re: Aimee

            It should not, but if you did add eggs it might make the potato mixture more like a pourable pancake batter, that would not be bad, it just depends on what you are aiming for. That also depends on the number of eggs you add too.

        2. I like to add an egg an a little flour to the mashed potatoes and then shape them into patties. Fry them in either olive oil or canola oil.

          1. I also had about 2 cups mashed potatoes leftover and made potato pancakes for dinner tonight. They were yummy. I added one egg, salt & pepper and 2 chopped green onions. They were a bit runny from the egg, but manageable. I flattened them with a spoon, and dredged them in dried bread crumbs before frying in canola oil. It made four hockey puck-sized potato pancakes.

            1. I always have such a hard time making potato cakes from my leftovers. I'm begining to wonder if it is'nt that my mash has too much butter and half n half. They never seem to stay together and I end up with a sort of scramble. Any more specific hints or recipes would be great.

              1 Reply
              1. re: bolivianita

                just add a little flour and you should be fine

              2. My dad makes potato cakes from leftover mashies. Since ours are pretty plain - just veggie broth - he adds chopped parsley, grated parmigiano (enough to stiffen the potatoes) and an egg.

                He then dredges them in flour and panfries or bakes them. They get a nice crust but keep soft insides.

                1. Wow, too bad we ate ours up the next day (some of the potatoes were bad when we cut them up so we ended up having way less mashed potato leftovers than we would have liked but...

                  My thought it to add a paste of roasted garlic. YUM!

                  We did this to the actual mash itself but it was so good, both days :-)

                  As for the binding, I do not think you should need it after they have sat in the fridge for a day or so. The mash should be a bit harder.

                  If you plan on adding ingredients, such as some posters suggested and/or the roasted garlic, fold in carefully, dregde and place in oil.

                  1. We don't use anything to bind them. Just shape them into rounds, stick in a few tablespoons of butter in a frying pan and let them sit for 5 or 6 minutes. When you flip them, they will have formed a crust on the bottom which will keep them together.

                    1. I made these for breakfast this morning. I added some grated sharp cheddar (no scallions on hand or I would have added them). Browned them in a skillet in olive oil for about 5-7 minutes on each side and served with a small amount of sour cream. They were simple and yummy.

                      1. Sara Moulton's cookbook talks about making mashed potato cakes and says that they work best when they don't have a lot of butter or cream in them. The plain texture stands up better to the frying. I have had success in making them with potatoes that have butter and cream in them and the trick I learned is to dredge them well in seasoned flour, place them in a hot pan and don't move them until the bottom is nice and browned, which varies depending on how hot your pan is. I really love them a lot, but I love my buttery, creamy mashed potatoes more and we rarely have any leftovers. Now, if I have leftover baked potatoes, those make excellent cakes! Break up the potato with a fork, form into a cake and dredge away. They hold up much better!

                        1. Somewhat dry potatoes, mashed or riced rather than whipped, are the best kind to start with. I usually form mine between sheets of waxed paper - if they're too sticky for that, then they do need to be dredged in flour. I've also had much better luck frying on a griddle than in a pan - I think the moisture escapes better and they get crisper on the bottom more quickly. As is the case with burgers, when the bottom is cooked then they'll release nicely when you flip them.

                          Not being immodest here, but I *AM* a sort of authority on the subject, as a mashed potato cake with an egg on top has been one of my favorite things forever, and one of the first things I learned how to cook. It's what I hope to be offered as I enter heaven...

                          1. Our family adds an egg and a little flour. Looks like some people do it with, some without. The egg does add some richness, so if the potatoes are plain, I'd add the egg.

                            1. I used to cook in a small New England diner with lots of classics.. baked beans as a breakfast side, fish cakes, boiled dinner, the whole deal. We would turn our (real) mashed potatoes into potato cakes by adding: a little finley minced onion, an egg, and crushed cracker crumbs (Ritz, which we had on hand to add to all sorts of diner fare). Then we'd scoop them into balls with an ice cream scoop, slap them on a hot buttered grill, press down with fingers, and dot a little melted butter across the top. Flip when the bottom forms a golden crust.

                              I don't miss short-order cooking for a hungry diner at 4:30 on Sunday mornings, but I sure do miss the breakfast.

                              1. Had the same problem and am now hooked on these:

                                Put aside a cup or slightly more of left over mashies.

                                Whisk 1 tbsp of baking powder into 1/4+ cup of flour.

                                Whisk in an egg and then add enough milk for a runny batter.

                                Add the mashies with a couple of tablespoons of sour cream. Mix in seasoning and whatever; copped green onions, chives, grated cheese, garlic or herbs

                                Mix, adding eough milk for a thin dough. It shouldn't be runny.

                                Heat a small anount of oil in a frying pan as you would for pancakes and then proceed as you would for pancakes.

                                I'm never too fine with the amounts and use whatever's at hand. Sometimes I get a pancake; sometimes I get a thin pancake; sometimes I get a bit of savoury cake.

                                If you cut the liquid way back, put it in a pie dish, sprinkle parmesan, bread crumbs and paprika on top that's good too and can be used as savoury pie topping.