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Sep 6, 2007 02:56 PM

mashed potato cakes

We love these as a side dish at Liliana's, a great local restaurant (RI!) and want to try them at home. Last night we tried just frying up the mashed potatoes in some olive oil, but they fell apart when we tried to flip them. I guess we should add egg to bind, right? Who has done this? Or maybe I should fry them in an oil/butter combination?

I'm not sure how to make the magic happen...

(I am talking savory here -- not the chocolate cakes containing mashed potato, although I must admit that I find that concept strangely intriguing...)

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  1. Google up a recipe for Boxty. It is the Irish version and uses not only mashed potatoes but combines a grated raw potato and a bit of flour. They make a wonderful potato cake. Last St. Patrick's day AM I made Irish eggs Benedict with the Boxty as the base and Irish bacon etc. Great stuff.

    1. Sounds like your mashed potatoes weren't soft/creamy enough in the first place. Were you having problems forming the patties or did they fall apart only when cooking?

      I usually just take the leftover mashed potatoes, make patties, dredge in flour and pan fry in butter for a few minutes per side until golden. I can't imagine your oil choice would make any difference (taste notwithstanding).

      1 Reply
      1. re: ESNY

        This is how we make them as well. I've never needed eggs. It's my favorite day-after-Thanksgiving breakfast.

        I think it could also be problematic if your potatoes had too much liquid. We make them with fairly dry mashed potatoes. Also, mashed potatoes made with butter and milk or cream hold up much better than mashed potatoes made with chicken stock.

      2. I just made these with a saffron aoli! I had leftover smashed red potatoes. I added flour, eggs and here's the key: baking powder. Shallow fry in vegetable oil until browned on each side. My mom used to do this with leftover mashed potatoes all the time and her's turned out gorgeous each time. After several attempts which ended like yours, I went to her old tried and true method. Here's the method/recipe and pics.

        1. Depends what taste and consistency you're after...

          I tend to like to add a little bit of asiago to my spudders and vary my dredging ingredient (bread crumbs, flou, panko, etc.). I also like to fry in butter or butter/olive oil combo depending upon my additions.

          1. I mash potatoes with butter and a bit of milk. Then, I add some shredded cheddar, an egg, salt, pepper and some parsley. Check your consistency. The 'taters should stick well together, but not be super sticky...if they are, add a bit of flour. Form into hamburger-sized patties.
            Then, I refrigerate for about a half hour to set them up, pat them into some panko and fry up in butter.