Old Fashioned Potato Cakes Recipe

Mashed potatoes: The base of the recipe, providing a creamy texture and rich flavor.

Flour: Helps bind the ingredients together and gives structure to the cakes.

Egg: Acts as a binder to hold the mixture together.

Milk: Adds moisture and helps create a smooth batter.

Salt: Enhances the overall flavor of the potato cakes.

Black pepper: Adds a touch of spice and depth to the flavor.

Butter: Used for frying, giving the cakes a golden-brown crust and rich taste.

When preparing mashed potatoes for this recipe, ensure they are smooth and free of lumps. This will help the potato cakes hold together better and cook more evenly. If your mashed potatoes are too stiff, add a little extra milk to achieve a creamy consistency before mixing with the other ingredients.

• mashed potatoes - Substitute with sweet potatoes: Sweet potatoes provide a different flavor profile but maintain the same texture and moisture content.

• flour - Substitute with almond flour: Almond flour is a gluten-free alternative that adds a slightly nutty flavor.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a vegan alternative that helps bind the ingredients together.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar consistency.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• butter - Substitute with olive oil: Olive oil is a healthier fat option that works well for frying.

• Allow the potato cakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled potato cakes in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, or in an oven at 350°F for about 10 minutes.
• For freezing, arrange the cooled potato cakes in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the potato cakes to a freezer-safe bag or container. Label with the date and store for up to 3 months.
• To reheat from frozen, place the potato cakes on a baking sheet and bake at 375°F for 15-20 minutes, or until heated through. Alternatively, reheat in a skillet over medium-low heat, covered, until warmed through.

• Preheat your oven to 350°F (175°C). Place the potato cakes on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and crispy on the outside.

• Heat a skillet over medium heat and add a small amount of butter or olive oil. Place the potato cakes in the skillet and cook for 2-3 minutes on each side, or until they are warmed through and have regained their crispy texture.

• For a quick method, use a microwave. Place the potato cakes on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• If you have an air fryer, preheat it to 350°F (175°C). Place the potato cakes in a single layer in the air fryer basket. Cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• For a stovetop method, use a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil and place the potato cakes in the skillet. Cover with a lid to help retain moisture and heat for 3-4 minutes on each side, or until thoroughly warmed.

• Mixing bowl: A large bowl used to combine the mashed potatoes, flour, beaten egg, milk, salt, and pepper.

• Whisk: Useful for beating the egg before adding it to the mixture.

• Measuring cups: Essential for accurately measuring the mashed potatoes, flour, and milk.

• Measuring spoons: Needed to measure out the salt and black pepper.

• Spatula: Handy for flattening the potato mixture in the skillet and flipping the cakes.

• Skillet: A flat-bottomed pan used for frying the potato cakes.

• Stove: Provides the heat source for cooking the potato cakes in the skillet.

• Paper towels: Used to drain the excess oil from the cooked potato cakes.

• Scoop: Helps in portioning out the potato mixture into the skillet.

Use leftover mashed potatoes: Save time by using leftover mashed potatoes instead of making fresh ones.

Preheat the skillet: Ensure the skillet is hot before adding the potato mixture to reduce cooking time.

Mix ingredients in advance: Combine all ingredients the night before and store in the fridge.

Use a cookie scoop: A cookie scoop helps portion the potato cakes evenly and quickly.

Cook in batches: Fry multiple potato cakes at once to save time.