First thing’s first. These Baked Mashed Potato Cakes are incredible in every way! Kind of a cross between a twice-baked potato and country-mashed potatoes, they intrigue because they look fancy and elegant, but with a rustic edge. Pair them with any beef, chicken, or even salmon. They also stand alone for a fun option to serve with salads or pack in lunches.
Obviously, the hook here is how cool they look. Russett potatoes are boiled and mashed before being mixed with other tested ingredients, then the mixture is pressed into a ring mold. If you don’t have a ring mold, or if you want to make them bigger than the mold you have, here’s what I did- I cut a length of a disposable aluminum pan, then I wrapped it around a glass until the foil reached a nice almost-circle; it doesn’t have to be perfect. Then use a strong piece of tape to wrap around the entire shape to hold it. And there you have it… well not quite there, you can also just shape the cakes by hand. They won’t look as impressive, but it works.
After you’ve molded the cakes, they bake in a hot oven for under 30 minutes and are delicious hot or at room temperature. And like any good mashed or baked potato, how can you go wrong with more butter melted on top when they’re right out of the oven? The edges are crispy and the whole outside has a nice crunch but the inside is creamy and flavorful.
This is also a perfect make-ahead recipe. Mold them, cover them and place in the fridge up to 24-hours ahead of time. Pop them in the oven and cook for about 5 minutes extra to allow for being in the cold fridge. AND after they’re baked, they can be frozen (after cooling to room temperature) so you can grab and re-heat one or more at any time. Because hello, how about placing a nice egg, over-easy, on top for a super terrific breakfast? Whatever you do to change them or if you make them just how I share here, this is one recipe that’s excellent for the holidays and beyond. Enjoy, my friends.
Baked Mashed Potato Cakes
Ingredients
- 4 large russet potatoes, peeled and rinsed (about 1 pound)
- 2 tablespoons butter
- 1/4 cup onion, finely chopped
- 2-3 garlic cloves, crushed and rough-chopped
- 1 cup pancetta, ham, bacon, or cooked sausage, diced
- 2 eggs
- 1/4 cup sour cream or plain yogurt, full fat
- 1/2 cup grated cheddar or Italian 4-cheese mix (more is fine) plus extra for topping
- 2 tablespoons chopped chives, plus more for garnish
- 2 green onions including green parts, chopped
- 2 teaspoons salt
- Fresh ground black pepper to taste
- 1 or 2 tablespoons milk if needed
- Red pepper flakes for garnish optional
Instructions
- Cook potatoes in plenty of salted water until cooked through.
- Add 2 tablespooons butter to medium skillet and heat to medium. Add onion and cook about 3 minutes, until softened. Add crushed garlic during last 30 seconds of cooking onions. Off heat and set aside. Note: If adding panchetta, cook it a little with the onions and garlic just until the fat becomes translucent.
- In a large bowl, combine potatoes and roughly mash with potato masher. Add eggs, onion/garlic mixture, meat, sour cream, cheese, chives and green onions. Add 2 teaspoons salt, black pepper as desired. Adjust the texture with a bit of milk if necessary.
- Preheat your oven to 400°F (190°C) and line a baking sheet with parchment paper.
- On the baking sheet, using a ring mold*, scoop potato mixture to shape the cakes, I made mine over 2 inches thick, but you can make yours less thick to make more. Press down slightly with fingers or a spatula. Sprinkle with additional cheese (Parmesan is great here), crushed red pepper flakes, if desired. Remove the ring mold and repeat the process.
- Bake in the oven at 400°F (190°C) for 15-20 minutes, or until golden and serve warm with pat of butter on each and sprinkle with additional chives.
- The potato cakes freeze wonderfully for up to a month and travel great in lunches.
- *If you don't have a ring mold, I cut a length of an aluminum foil pan at least as tall as I wanted my cakes. Then I wrapped them around a glass to create a good circle and taped the piece all around to retain the shape. This worked great!
- p.s. If you want, shape the cakes by hand. Not as pretty, but tastes just as delicious.
Recipe adapted from eatwell101.com
LOVE the taste of these and the whole family loved them too. So simple to make also. Thank you for sharing Sally, I just adore your blog and all the recipes I’ve made from it.
Hi April! Thank you for this delightful comment. You made my day!
Perfect breakfast. Made with garlic rosemary potatoes from last night but added all the ingredients listed in the recipe. A dollop of sour cream on top and these were perfect!
I made these potato cakes to go with roast pork loin and sauerkraut – definitely a winner!
Silly question but how to
you reheat from frozen ?
Do you defrost first or can you re-heat from frozen
Tks
Hi Shannon, Not silly question at all. Either way will work but defrosting isn’t absolutely necessary. If frozen, obviously re-heating will take a little longer and you might need to cover them lightly with aluminum foil towards the end to let the inside continue to heat and prevent the outside from burning.
How many cakes does this recipe make using a 3″ round mold?
I am having a dinner party for 7 people and would like to some leftover.
Hi Janet, with a 3″ mold, I’d say you will get 10 to 12 potato cakes.
Love, love, love these. Methinks a well oiled popover pan will do nicely! Yay for 1 cup pancetta, my kinda cook!
Pancetta was a must for me in this recipe. And I agree, the popover pan would be great to shape these potato cakes! 🙂
These look awesome! How do you think it would work to use a muffin tin? I’d imagine I’d have to shorten the cooking time…
Hi Becky, I think they’d work fine in a muffin tin! Since they’ll be a bit smaller in the tin, maybe check them at 15 minutes and remove from oven when the tops are nice and golden. Thanks for stopping by and let me know how they turn out for you. 🙂