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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 Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 6 -8
Author: Good Dinner Mom


  • 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


  • 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.