3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
Crispy Mashed Potato Cakes with Creamy Sauce are the perfect blend of comfort and indulgence. These golden-brown cakes are crispy on the outside and creamy on the inside, topped with a rich sauce that elevates them to crave-worthy status. Ideal for weeknight dinners, they’re easy to prepare and sure to please everyone at the table.
Why You’ll Love This Recipe
These crispy mashed potato cakes are not just delicious; they’re also incredibly versatile and easy to make. With a few simple ingredients, you can whip up a comforting meal that feels indulgent without being a hassle.
- Crispy exterior: Perfectly golden-brown crust that gives way to creamy mashed potatoes.
- Versatile dish: Pair them with your favorite sauce or toppings for a personalized touch.
- Quick and easy: A simple recipe that comes together in under an hour.
- Great for leftovers: Transform your mashed potatoes into something new and exciting.
Ingredients
- 2 cups mashed potatoes (prepared and cooled)
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup vegetable oil (for frying)
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon fresh thyme (or herbs of choice, chopped)
- Fresh parsley for garnish
How to Make Creamy Mashed Potato Cakes with Sauce
- In a large mixing bowl, combine the cooled mashed potatoes, flour, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Form the mixture into small patties, about 2-3 inches in diameter and 1/2 inch thick. Place them on a plate or parchment paper.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the potato cakes to the pan, making sure not to overcrowd.
- Cook for 4-5 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and place on paper towels to drain excess oil.
- In a separate saucepan, heat the heavy cream and butter over medium heat. Stir until the butter is melted and the mixture is warmed through. Add the fresh thyme and season with salt and pepper to taste.
- Serve the crispy potato cakes hot, drizzled with the creamy sauce and garnished with fresh parsley.
Tips for the Best Results
- Make sure your mashed potatoes are well-seasoned before using them in this recipe for the best flavor.
- Allow the mashed potatoes to cool completely; this helps them hold their shape better when frying.
- For an extra crispy crust, use panko breadcrumbs instead of regular breadcrumbs.
- Don’t skip the fresh herbs—they add a burst of flavor to the creamy sauce.
Easy Variations
- Swap out Parmesan cheese for cheddar or mozzarella for a different flavor profile.
- Add cooked bacon or ham to the potato mixture for a heartier cake.
- Mix in some sautéed vegetables, like spinach or bell peppers, for added nutrition.
- Use a different sauce, such as marinara or a spicy aioli, for a twist on the classic.
What to Serve With It
- A fresh garden salad for a refreshing contrast.
- Roasted vegetables for a wholesome side.
- A side of steamed green beans for added crunch.
- A light soup, like tomato bisque, to complement the flavors.
Storage and Reheating
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F until warmed through, or pan-fry them briefly to regain their crispiness.
Recipe Card
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 cups mashed potatoes (prepared and cooled)
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs (preferably panko for extra crunch)
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup vegetable oil (for frying)
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon fresh thyme (or herbs of choice, chopped)
- Fresh parsley for garnish
Instructions:
1. In a large mixing bowl, combine the cooled mashed potatoes, flour, breadcrumbs, egg, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
2. Form the mixture into small patties, about 2-3 inches in diameter and 1/2 inch thick. Place them on a plate or parchment paper.
3. Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the potato cakes to the pan, making sure not to overcrowd.
4. Cook for 4-5 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and place on paper towels to drain excess oil.
5. In a separate saucepan, heat the heavy cream and butter over medium heat. Stir until the butter is melted and the mixture is warmed through. Add the fresh thyme and season with salt and pepper to taste.
6. Serve the crispy potato cakes hot, drizzled with the creamy sauce and garnished with fresh parsley.
Notes: Make sure your mashed potatoes are well-seasoned before using them in this recipe for the best flavor.
