Onion and Cheddar Mashed Potato Cakes Recipe (2024)

FAQs

Why do my mashed potato cakes fall apart? ›

If the potato cakes are falling apart because they are too wet it might not have enough flour. Troubleshoot this by adding more flour 1 tablespoon at a time until you get a better consistency, the mixture should be somewhat wet and will have a slight stickiness but you also don't want it falling apart.

Soggy potato cakes are usually due to not cooking the cakes long enough, crowding the pan, or not having the pan hot enough. Be sure to cook the potato cakes over medium heat, in batches to give them enough space for proper browning. Cook them 2 to 3 minutes per side or until they have a nice golden brown crust.

How Long You Can Keep Leftover Mashed Potatoes. Mashed potatoes should easily last three to five days in the fridge if stored correctly and within two hours of cooking. This means ensuring there isn't any moisture buildup under the lid that could encourage the growth of bacteria.

Thoroughly squeezing the moisture out of the shredded potatoes prior to cooking is how you keep potato pancakes from falling apart. Using the proper ratio of egg to potato is also important. If your mixture seems too watery before cooking, add a bit more flour to thicken it up.

Mixing properly can be a tricky dance. You need to incorporate enough air during the creaming process to achieve a light and fluffy cake, without over or undermixing. Incorporate too little air and your cake won't rise enough. Too much air and your cake will collapse because it simply can't hold onto all that air.

We already know fried potatoes like hot chips and potato cakes aren't good for our waistlines, but new research suggests swapping roast potatoes for non-starchy vegetables like steamed broccoli could improve blood pressure, especially for women. Just don't fall into the trap of 'demonising' the humble spud.

Flour is used as an important binder in the cakes. If your mixture ends up being too sticky, you can add a touch more flour, but be careful – if you use too much, your cakes will taste more like flour and less like potatoes.

Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.

The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own. What is this? You can add an egg yolk to nearly any existing mashed potato recipe.

What is the liquid in Bob Evans Mashed Potatoes? ›

Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade.

Can dogs eat mashed potatoes? Yes, as long as the potatoes are roasted and not boiled and no salt, seasonings, milk or butter is added your pet can enjoy this all-time favourite dish. However, there isn't much nutritional value your dog will be able to get from eating mashed potatoes.

' When it comes to prepared food, it's best to always err on the side of safety. Potatoes are economical and easy to prepare, so I recommend that you discard the unrefrigerated mashed potatoes and start a fresh batch.

Cooked potatoes and other cooked vegetables can be safely kept in the refrigerator 3 to 4 days.

You Add Potato Pieces to Boiling Water

Bring to a boil, then reduce the heat to a simmer. You do not want to leave the water boiling for long. The aggressive temperature and rolling bubbles will cause the potatoes to fall apart. Cook just until tender, and drain.

Most often, then, the solution to evenly cooked potatoes is cooking them twice: First, boil, steam, or steam-roast (a fancy term for cooking them with water in the oven) until they're mostly tender but not fall-apart finished. Second, brown the outsides and finish cooking the interiors on the stovetop or in the oven.

Cakes crumble because they've dried out too much. From years of baking, I know that dry cakes happen for one of two reasons; using too much of your dry ingredients or over-baking your cake.

Heat the water in your pot to a low simmer and place a heatproof bowl on top (metal ones work best as glass might break). Make sure the water is below the bottom of the bowl. Add your mashed potatoes to the bowl and keep the heat on low. Cover the bowl with a lid.