Cheesy Mashed Potato Cakes: 7 Irresistible Tips to Enjoy

Oh my goodness, let me tell you about my absolute favorite comfort food: Cheesy Mashed Potato Cakes! These little delights are like crispy clouds of potato goodness, all packed with ooey-gooey cheddar cheese. I whip these up whenever I have leftover mashed potatoes because, trust me, they’re just too good to waste. Each bite is a perfect balance of crispy on the outside and creamy on the inside, with a burst of cheesy flavor that makes my taste buds dance! I remember the first time I made these for my friends, and they couldn’t get enough. Now, they’re a staple at get-togethers and cozy nights in. If you’re looking for a fun and delicious way to enjoy mashed potatoes, you’ve got to try these Cheesy Mashed Potato Cakes!

Ingredients List

• 3 large potatoes, peeled and cubed
• 1 egg
• ½ cup cheddar cheese, shredded
• 2 cloves garlic, crushed
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• 3 tablespoons green onion, chopped
• 2 tablespoons cornstarch

How to Prepare Cheesy Mashed Potato Cakes

Making Cheesy Mashed Potato Cakes is a fun and straightforward process. Just follow these steps, and you’ll be enjoying crispy, cheesy goodness in no time! The key here is to let your mashed potatoes chill before mixing everything together. This will help your cakes hold their shape. Ready? Let’s dive in!

Step-by-Step Instructions

1. Boil the potatoes: Start by peeling and cubing your large potatoes. Toss them into a pot of salted water and bring it to a boil. Cook until they’re fork-tender, about 15-20 minutes.
2. Mash and chill: Drain the potatoes, then mash them using a potato masher. Add a pinch of salt and a bit of butter for extra flavor. Spread the mashed potatoes in a shallow dish and place them in the fridge to chill until they’re no longer warm, about 30 minutes. This step is crucial for firm cakes!
3. Mix it up: Once your potatoes are cool, add in the egg, shredded cheddar cheese, crushed garlic, chopped green onions, black pepper, and cornstarch. Mix everything together until well combined. You want a uniform mixture that’s easy to shape.
4. Portion the mixture: Divide your potato mixture into 100 gram portions. You can use a kitchen scale for accuracy or just eyeball it if you’re feeling confident!
5. Shape the cakes: Roll each portion into a ball, then gently flatten it into a cake about 1.5 inches thick. This thickness helps them cook evenly and become crispy.
6. Fry them up: Lightly dredge each cake in cornstarch to give that perfect crispy crust. Heat vegetable oil in a frying pan over medium heat, then carefully add the cakes, frying until golden brown on both sides, about 3-4 minutes per side.
7. Drain and serve: Once cooked, transfer the cakes to a towel-lined plate to absorb any excess oil. Serve them hot, and get ready for the compliments!

Tips for Success

If you want to take your Cheesy Mashed Potato Cakes to the next level, I’ve got some pro tips for you! First, make sure your mashed potatoes are well-seasoned before chilling. A little extra salt goes a long way in enhancing the flavor. If you want to get creative, try mixing in some cooked bacon bits or even a dash of hot sauce for a spicy kick!

Also, be sure to keep your oil at the right temperature while frying. If it’s too hot, the cakes will burn before cooking through, and if it’s too cool, they’ll absorb too much oil. A good rule of thumb is to test the oil by dropping in a tiny bit of batter; it should sizzle immediately! Lastly, don’t skip the cornstarch coating—it’s the secret to that irresistible crunch!

Nutritional Information

Now, let’s talk about the numbers behind these delicious Cheesy Mashed Potato Cakes! Each cake is approximately 130 calories, making them a satisfying yet manageable treat. You’ll find about 3 grams of fat, which keeps them light, while offering 6 grams of protein to fill you up. With 20 grams of carbohydrates and 4 grams of fiber, they make a great addition to your diet without overwhelming your calorie count. Just a heads up, there’s about 67 mg of sodium per serving, so if you’re watching your salt intake, keep that in mind. These values are estimates, of course, but they give you a good idea of how these tasty cakes fit into your meal plan. Enjoy every cheesy, crispy bite without any guilt!

Why You’ll Love This Recipe

• Quick and Easy: With just 30 minutes from start to finish, these Cheesy Mashed Potato Cakes are a fantastic option for busy weeknights or last-minute gatherings.
• Perfect for Leftovers: Got leftover mashed potatoes? This recipe is a delicious way to repurpose them and avoid waste—no one will mind the second time around!
• Crispy and Cheesy: The contrast of crispy exteriors and cheesy interiors makes every bite absolutely irresistible. You can’t beat that crunch!
• Customizable: Feel free to experiment with different cheeses or add-ins like herbs, bacon, or spices for a twist that suits your taste.
• Family-Friendly: Kids love them! These cakes are fun to eat and can be shaped into fun designs, making mealtime more exciting.

FAQ Section

Q1. Can I use instant mashed potatoes for this recipe?
While you could use instant mashed potatoes in a pinch, I highly recommend sticking with freshly boiled and mashed potatoes for the best texture and flavor in your Cheesy Mashed Potato Cakes. Fresh potatoes give that creamy interior that you just can’t replicate with instant varieties.

Q2. How do I keep the cakes from falling apart while frying?
The key to keeping your Cheesy Mashed Potato Cakes intact is to ensure your mashed potatoes are completely chilled before shaping them. Also, don’t skip dredging them in cornstarch before frying—it helps create a crispy crust that holds everything together!

Q3. Can these cakes be made ahead of time?
Absolutely! You can prepare the cakes ahead of time and keep them in the fridge for a few hours or even overnight. Just fry them right before serving for that crispy goodness. They’re perfect for meal prep!

Q4. What can I serve with Cheesy Mashed Potato Cakes?
These cakes are super versatile! They pair wonderfully with a side salad, a dollop of sour cream, or even your favorite dipping sauce. They make a fantastic appetizer or side dish for any main course.

Q5. Can I freeze leftover Cheesy Mashed Potato Cakes?
Yes! Just let them cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to three months. Reheat them in the oven or in a skillet to bring back that crispy texture.

Serving Suggestions

When it comes to serving my Cheesy Mashed Potato Cakes, the possibilities are endless! I love pairing them with a fresh green salad tossed in a tangy vinaigrette. The crunch of the veggies complements the crispy cakes perfectly. If you’re looking for something heartier, consider serving them alongside grilled chicken or a savory steak. They also shine as a side dish to a warm bowl of soup—try them with a creamy tomato basil or a hearty vegetable soup for a cozy meal.

For a fun twist, offer a selection of dipping sauces! A zesty sour cream with chives or a spicy ketchup can add an exciting flavor boost. You can even whip up a quick garlic aioli for those who love a creamy touch. Trust me, no matter how you serve them, these Cheesy Mashed Potato Cakes will be the star of the show!

Storage & Reheating Instructions

If you find yourself with leftover Cheesy Mashed Potato Cakes (which is rare because they’re so delicious!), storing them properly is key to keeping that crispy texture. Let the cakes cool completely, then place them in an airtight container. You can stack them if you separate layers with parchment paper to prevent sticking. They’ll stay fresh in the fridge for about 3-4 days.

When it’s time to enjoy them again, the best way to reheat is in a skillet over medium heat. Just add a splash of oil and fry them for a few minutes on each side until they’re heated through and regain that delightful crispiness. If you’re in a hurry, you can pop them in the microwave, but be aware they might lose that crunch. Trust me, though, a little extra effort is totally worth it for that fresh-out-of-the-pan taste!

For more recipes follow me in page Pinterest.

Print