Cheesy Mashed Potato Cakes: Irresistibly Crispy Delight

Ah, Cheesy Mashed Potato Cakes! Just saying it makes my mouth water. These little wonders are crispy on the outside and so soft and creamy on the inside, you’ll find yourself going back for seconds (or thirds!). I can vividly remember the first time I had them at a friend’s dinner party. The moment I took a bite, I could hardly believe how perfectly the cheese melded with the potatoes, creating a flavor that was just out of this world. They’re incredibly versatile too! Whether you’re serving them as a delightful side dish at dinner or snacking on them while binge-watching your favorite show, they never disappoint. Trust me, once you make these cheesy beauties, they’ll become a staple in your home, just like they have in mine. Let’s dive into this simple yet satisfying recipe that’s bound to bring joy to your table!

Ingredients List

Gathering the right ingredients is the first step to making the best Cheesy Mashed Potato Cakes, and trust me, it’s worth it! Here’s what you’ll need:

• 3 large potatoes: I love using Russet or Yukon Gold for their creamy texture. Make sure to peel them before boiling!
• 1 egg: This acts as a binder, helping the cakes hold together beautifully.
• ½ cup cheddar cheese, shredded: Go for sharp cheddar if you want a bold flavor! The melty goodness is essential.
• 2 cloves garlic, crushed: Fresh garlic adds a lovely depth of flavor. If you’re a garlic lover like me, feel free to add more!
• ¾ teaspoon salt: A little salt enhances all the flavors, so don’t skip it!
• ½ teaspoon ground black pepper: This gives a nice kick, balancing the creaminess of the potatoes.
• 3 tablespoons green onion, chopped: They add a fresh, vibrant taste. You can use chives as a substitute if that’s what you have on hand.
• 2 tablespoons cornstarch: This is the magic ingredient that helps create that crispy outer layer when frying!

With these ingredients, you’ll be well on your way to creating cheesy, crispy perfection!

How to Prepare Cheesy Mashed Potato Cakes

Step 1: Boil and Mash the Potatoes

First things first, let’s get those potatoes ready! Start by peeling the 3 large potatoes and cutting them into chunks. This helps them cook faster. Place the chunks in a large pot, cover them with water, and add a pinch of salt. Bring it to a boil and let them cook for about 15-20 minutes, or until they’re fork-tender. You want them soft enough to mash easily!

Once they’re done, drain the potatoes and return them to the pot. Add a little bit of butter (just a tablespoon or so) to make them extra creamy, and mash them well with a potato masher. Make sure there are no lumps! Now, here’s the crucial part: let the mashed potatoes cool completely. I usually pop them in the fridge for about 30 minutes. Chilling helps the cakes hold their shape later!

Step 2: Combine the Ingredients

Now that your potatoes are nice and cool, it’s time to mix in the flavorful goodies! In a mixing bowl, add in the 1 egg, ½ cup shredded cheddar cheese, 2 crushed cloves of garlic, and 3 tablespoons of chopped green onion. Don’t forget the ¾ teaspoon of salt and ½ teaspoon of ground black pepper to bring everything together!

Grab a spatula or a fork and mix everything together until it’s well combined. You want to ensure that the cheese and garlic are evenly distributed throughout the potato mixture. Take your time with this, as a thorough mix means every bite will be delicious!

Step 3: Shape the Cakes

Let’s get our hands a little messy! Divide the mixture into portions; I usually aim for about 100 grams each. Roll each portion into a ball, and then gently flatten it into a cake about 1.5 inches thick. This thickness is just right for that perfect crispy exterior while keeping the inside soft and cheesy!

Feel free to use a cookie cutter if you want to make fun shapes, especially if you’re cooking for little ones. How fun would that be?

Step 4: Dredge and Fry

Time to make these cakes extra crispy! Lightly dredge each cake in 2 tablespoons of cornstarch. This step is key for that golden brown crust you’re after! Heat up a skillet with a good amount of vegetable oil—enough to cover the bottom of the pan. Once the oil is hot (you can test it by dropping in a tiny piece of potato; it should sizzle), carefully place the cakes in the pan.

Fry them for about 3-4 minutes on each side until they turn a beautiful golden brown. Keep an eye on them; you don’t want to burn that delicious crust!

Step 5: Serve and Enjoy

Once your Cheesy Mashed Potato Cakes are perfectly crispy, transfer them to a towel-lined plate to drain any excess oil. This helps keep them light and not greasy! Serve them hot for the best experience—trust me, the melty cheese and crispy edges are a match made in heaven. Enjoy these tasty bites as a side dish or snack; I guarantee they’ll disappear fast!

Why You’ll Love This Recipe

• Quick and Easy: With just a bit of prep and cooking time, you can whip up these cheesy delights in under an hour!
• Ultimate Comfort Food: The combination of creamy, cheesy potatoes with a crispy exterior is pure comfort on a plate.
• Versatile Dish: Whether as a side dish for dinner or a tasty snack, these cakes are perfect for any occasion.
• Customizable: Feel free to swap out the cheese or add your favorite herbs and spices to make them your own!
• Kid-Friendly: The fun shapes and cheesy goodness make these cakes a hit with kids and adults alike!

Tips for Success

Getting those Cheesy Mashed Potato Cakes just right can be a breeze with a few helpful tips! Here’s what I’ve learned over the years to make sure they turn out perfectly every time:

• Use the Right Potatoes: Stick with starchy potatoes like Russet or Yukon Gold. They mash beautifully and give the cakes that creamy texture we all love!
• Cool the Potatoes: Don’t skip chilling the mashed potatoes! It helps the cakes hold together and not fall apart during frying. Just pop them in the fridge for about 30 minutes.
• Mash Thoroughly: Make sure your potatoes are lump-free before mixing in the other ingredients. Lumpy potatoes can lead to uneven cakes, and nobody wants that!
• Be Generous with Oil: When frying, don’t be shy with the vegetable oil. A good layer helps ensure that crispy exterior without burning the cakes. Just keep an eye on the heat!
• Don’t Overcrowd the Pan: Fry the cakes in batches if necessary. Overcrowding can lead to steaming instead of frying, which means less crispiness.
• Adjust Seasoning: Everyone’s taste is different! Feel free to adjust the salt and pepper to your liking. You can even add a dash of your favorite hot sauce for an extra kick!
• Experiment with Herbs: While green onions are fantastic, consider adding fresh parsley, dill, or even basil for a flavor twist. Get creative!

With these tips in hand, you’ll be well on your way to achieving Cheesy Mashed Potato Cakes that are crispy, delicious, and utterly satisfying every time you whip them up!

Variations

One of the best things about Cheesy Mashed Potato Cakes is their incredible versatility! You can easily customize this recipe to suit your taste or to use up ingredients you have on hand. Here are some fun variations to try:

• Cheese Choices: While sharp cheddar is a classic, don’t hesitate to experiment! Try using mozzarella for a gooey stretch, or go bold with pepper jack for a spicy kick. Feta cheese adds a wonderful tang, too!
• Herb Infusion: Fresh herbs can elevate the flavor game! Toss in some chopped fresh parsley, dill, or even thyme for a fragrant touch that complements the potatoes beautifully.
• Veggie Add-ins: Want to sneak in some extra nutrition? Finely chop veggies like spinach, bell peppers, or zucchini and mix them in. Just make sure to squeeze out any excess moisture if you’re using watery vegetables!
• Spice It Up: If you love a bit of heat, add some diced jalapeños or a sprinkle of cayenne pepper to the mix. It’ll give your cakes a delightful kick!
• Bacon or Ham: For a savory twist, add cooked and crumbled bacon or diced ham to the mixture. The smoky flavor pairs perfectly with the creamy potatoes!
• Sweet Potato Variation: Swap out regular potatoes for sweet potatoes for a deliciously sweet version. Just adjust the seasoning slightly to balance the sweetness.
• Gluten-Free Option: If you’re looking for a gluten-free version, replace the cornstarch with a gluten-free flour blend—it works just as well for that crispy texture!

Feel free to mix and match these variations to find your perfect combination. The sky’s the limit when it comes to making these Cheesy Mashed Potato Cakes your very own delicious creation!

Storage & Reheating Instructions

So, you’ve made a delicious batch of Cheesy Mashed Potato Cakes, and now you have some leftovers—lucky you! Storing them properly is essential to keep that crispy goodness intact for later enjoyment.

First off, let the cakes cool completely before storing them. This prevents condensation from forming, which can make them soggy. Once they’re cool, you can place them in an airtight container. If you have a lot of cakes, try to layer them with parchment paper in between to avoid sticking. They’ll stay fresh in the fridge for about 3-5 days.

If you want to keep them for longer, consider freezing them! Just place the cooled cakes on a baking sheet in a single layer and pop them in the freezer until frozen solid. Then, transfer them to a freezer-safe bag or container. They can last up to 2 months in the freezer. When you’re ready to enjoy, there’s no need to thaw them—just take them straight from the freezer to the frying pan!

Now, for reheating, the best method to maintain that crispy exterior is to pan-fry them again in a little vegetable oil over medium heat. Just 2-3 minutes on each side should do the trick! You can also use an air fryer for a healthier option—set it to 375°F and warm them for about 5-6 minutes. Either way, you’ll have that delightful crunch back in no time!

So, whether you’re storing for later or reheating, you’ll be all set to enjoy those Cheesy Mashed Potato Cakes just as deliciously as the first time!

Nutritional Information

Here’s the scoop on the nutritional values for each serving of these delightful Cheesy Mashed Potato Cakes. Keep in mind that these are estimates, but they’ll give you a good idea of what you’re enjoying:

• Serving Size: 1 cake
• Calories: 130
• Fat: 3g
• Saturated Fat: 1g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Cholesterol: 27mg
• Sodium: 67mg
• Carbohydrates: 20g
• Fiber: 4g
• Sugar: 1g
• Protein: 6g

These tasty cakes pack a good balance of flavors and nutrients, making them a delightful addition to your meal. Enjoy them guilt-free as a satisfying side or snack!

FAQ Section

Q1. Can I make Cheesy Mashed Potato Cakes ahead of time?
Absolutely! You can prepare the mixture and shape the cakes a day in advance. Just store them in the fridge, and when you’re ready to fry, they’ll be good to go. Letting them chill helps them hold their shape while cooking!

Q2. What’s the best way to reheat leftover Cheesy Mashed Potato Cakes?
The best way to reheat them is to pan-fry in a little oil over medium heat for about 2-3 minutes on each side. This will bring back that crispy exterior. You can also use an air fryer for about 5-6 minutes at 375°F for a healthier option!

Q3. Can I use different types of cheese in this recipe?
Yes, definitely! While cheddar cheese is a classic choice, feel free to experiment with mozzarella for a gooey texture or pepper jack for a spicy kick. Feta or gouda can also bring a delightful twist to your Cheesy Mashed Potato Cakes!

Q4. How do I prevent my Cheesy Mashed Potato Cakes from falling apart?
Chilling the mashed potatoes before mixing is crucial—it helps the cakes hold their shape. Also, make sure to mash the potatoes thoroughly and not leave any lumps. The egg acts as a binder, so don’t skip it!

Q5. Can I make these cakes gluten-free?
Absolutely! Just replace the cornstarch with a gluten-free flour blend. This will still give you that golden crispy texture while keeping your Cheesy Mashed Potato Cakes gluten-free and delicious!

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