Baked Mashed Potato Cakes are delicious for a traditional meat-and-potatoes menu, excellent made ahead for lunches and breakfast too.

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.

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5 from 3 votes

Baked Mashed Potato Cakes

A nice combination of baked potato and mashed potato with extra flavor from add-ins like onion, garlic, pancetta, cheese and sour cream. These make a nice presentation and could also be made in muffin tins.

Prep Time 25

Cook Time 20

Total Time 45

Servings -8

Calories 380

Author Good Dinner Mom

Ingredients

4 large russet potatoes, peeled and rinsed (about 1 pound)
2 Tablespoons butter
¼ cup onion, finely chopped
2-3 garlic cloves, crushed and rough-chopped
1 cup pancetta, ham, bacon, or cooked sausage, diced
2 eggs
¼ cup sour cream or plain yogurt, full fat
½ 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 1 lb. peeled and rinsed potatoes in plenty of salted water until cooked through.
Add 2 Tablespoons butter to medium skillet and heat to medium. Add ¼ cup onion and cook about 3 minutes, until softened. Add 2-3 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 4 potatoes and roughly mash with potato masher. Add 2 eggs, onion/garlic mixture, 1 cup meat, ¼ cup sour cream, ½ cup cheese, 2 Tablespoons chives and 2 chopped 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.

Nutrition Facts

Baked Mashed Potato Cakes

Amount Per Serving (6 g)

Calories 380 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 10g63%

Trans Fat 0.2g

Polyunsaturated Fat 3g

Monounsaturated Fat 9g

Cholesterol 100mg33%

Sodium 1160mg50%

Potassium 738mg21%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 2g2%

Protein 13g26%

Vitamin A 392IU8%

Vitamin C 10mg12%

Calcium 113mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from eatwell101.com

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Baked Mashed Potato Cakes

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