Onion and Cheddar Mashed Potato Cakes Recipe (2024)

FAQs

Why do my mashed potato cakes fall apart? ›

The biggest thing to note is how thick the mashed potatoes are to begin with, if your mashed potatoes are thin or more watery to begin with you might need to add more flour to keep everything together. Egg – This is used as a binder to help keep the mashed potatoes cakes from 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.

Solution: Make sure you're using wet measures for wet ingredients and dry measures for dry; check the freshness of your baking soda and powder, and check your oven temp to make sure it's hot enough. A cake that bakes too slowly takes longer to set and may fall, causing a dense texture.

Unfortunately, while a little starch is no big deal, more than that turns the potatoes gummy, sticky, gluey, and not at all appetizing. So, if your potatoes are gummy, you have too much starch.

The key to perfect texture is to wrap the grated potatoes in a tea towel and wring as much liquid out as possible before mixing and frying. To keep a consistent deep golden brown on all the latkes while cooking, adjust the heat to maintain the oil temperature and avoid the latkes browning too quickly.

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

Let Bob Evans provide the balance, in your balanced meal. Made with fresh real potatoes, butter, and milk, Bob Evans Mashed Potatoes tastes like homemade.

What does Rachael Ray use to mash potatoes? ›

Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.

Shelf life of potatoes

Once cooked, potatoes last up to 4 days in the refrigerator and 1 year in the freezer, though the quality of cooked mashed potatoes suffers with freezing (4, 5).

Mashed, baked, or boiled potatoes are fine. Fried potatoes are not. Only feed your dog potatoes as a treat or food topper, not as a main component of their diet. Dogs have specific nutritional needs that must be met, and potatoes alone don't cut it.

How Long Can Food Sit Out? The U.S. Department of Agriculture (USDA) food and safety basics states cooked food can be left at room temperature up to two hours. If the temperature outside (or inside your house) is 90°F or above, you should cut that time in half.

You can also tighten up your mashers with starch (the very thing we were trying to avoid in the first place with fluffy potatoes). Cornstarch, tapioca starch, and potato starch will all work, but they have different gelatinization temperatures (tapioca starch has the lowest at around 140°F/60°C).

If your potatoes are too wet and not enough flour was used, the potato dough will fall apart as it fries. So make sure to try and cut the potatoes into 1 inch slices, drain the potatoes immediately and completely when they are tender, and the measure the flour properly.

BAKE AT THE RIGHT TEMPERATURE

It's important to bake the cake at the right temperature to ensure it doesn't dry out. If the oven is too hot, the outside of the cake will bake too quickly and the inside will be undercooked. A good rule of thumb is to bake the cake at 350 degrees Fahrenheit.