Onion and Cheddar Mashed Potato Cakes Recipe (2024)

FAQs

Why do my mashed potato cakes fall apart? ›

If the potato pancakes are falling apart while you're shaping them before you start cooking, they are either either too wet or they need more flour to hold them together. You can also mix the flour a little more the mix to develop gluten and then let it rest before cooking.

Why are my potato pancakes soggy? Your skillet and oil probably wasn't hot enough. Make sure you give the pan and oil time to truly be hot. The best way to test this is by putting a drop of water on your finger and from a safe distance dropping it in the pan.

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.

Add a Thickening Agent

This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well.

If your pancakes aren't sticking together while you form them, you can add a bit more egg, or put the potato mixture into the refrigerator to firm up again. If your pancakes are feeling too wet and won't form into a patty you can add a bit of flour to act as a binder.

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.

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.

Potatoes and onions are full of water, which can make soggy latkes. Wring out the excess moisture by placing the shredded potatoes and onions in a clean kitchen towel (the thinner the better), then gather the ends of the towel and twist it over the sink to wring out as much liquid as possible.

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.

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.

What is the liquid in Bob Evans Mashed Potatoes? ›

Potatoes, Dairy Blend (Milk, Butter [Cream, Salt], Soybean Oil, Salt, Natural Flavor, Monoglycerides), Water, Sour Cream (Cultured Cream, Food Starch-Modified, Sodium Citrate, Locust Bean Gum, Potassium Sorbate [Preservative], Carrageenan), Onions, Pasteurized Process Cheddar Cheese (Cheddar Cheese [Milk, Cheese ...

Don't leave leftovers or food you have prepared in the fridge for more than 3 days (less if it took long to cool down). Mashed potatoes kept in the fridge should be thrown away if not used after 72 hours.

Potatoes sometimes cause food poisoning. To avoid getting sick, be sure to eat cooked potatoes within 4 days and immediately throw away any potatoes that show signs of mold.

Mashed potatoes can sit out for two hours at room temperature. Any longer than that, they can enter the “danger zone,” which are unsafe temperatures that promote the growth of bacteria. If temperatures go above 90 °F, mashed potatoes can only sit out for one hour.

The egg wash and panko keeps the patties from falling apart in the frying pan, and makes for a nice crust. I hope this helps. I'd use something like this recipe. That said, we usually buy potato cakes from the supermarket.

Several steps can be taken to prevent cakes from sinking in the middle. Eensure the oven is fully preheated, avoid frequent opening during baking, use correct ingredient measurements, mix thoroughly, avoid overmixing, bake on the center rack, and avoid underbaking.

Overcooking: Potatoes can become mushy and fall apart if they are overcooked. To avoid this, it's important to boil them for just the right amount of time, usually around 10-15 minutes, or until they are tender but still firm.

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.