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.

If you find that your potato pancakes often come out too soggy, a lack of heat is the most likely culprit.

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.

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.

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.

Removing the potato starch both before and after cooking ensures fluffy, not gluey, mashed potatoes. Milk and butter give the potatoes richness.

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? ›

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

Mashed potatoes kept in the fridge should be thrown away if not used after 72 hours. That is the practice adhered to in most restaurants. Some will use it for an extra 24 hours if there's alot left but after that it is no longer fit to be used.

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.

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.

This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.