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.

Thoroughly squeezing the moisture out of the shredded potatoes prior to cooking is how you keep potato pancakes from falling apart. Using the proper ratio of egg to potato is also important. If your mixture seems too watery before cooking, add a bit more flour to thicken it up.

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.

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.

The main way we combat this problem is by rinsing away starch, both before and after cooking potatoes for fluffy mashed potatoes. Rinsing off starch means that there is less of it that can end up in the dish. When breaking down the potatoes, it's important to take care not to "overwork" them.

To keep your cooked latkes piping hot and crisp, drain them on a paper-towel lined baking sheet for a few seconds. Then transfer the drained latkes to a wire rack on a rimmed baking sheet. Keep warm in a 250˚ oven.

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? ›

Ingredients. Potatoes, Dairy Blend (Milk, Butter [Cream, Salt], Soybean Oil, Salt, Natural Flavor, Monoglycerides), Water, Contains Less than 2% of Garlic Powder, Natural Flavor, Potassium Sorbate (to Maintain Freshness), Salt, Sodium Acid Pyrophosphate (to Maintain Color).

Shelf life of potatoes

Cooler temperatures, such as those afforded by a pantry or root cellar, allow them to keep longer than at room temperature. 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).

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.

Cooked potatoes and other cooked vegetables can be safely kept in the refrigerator 3 to 4 days.

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.

Your cake was probably just a little dry. Use more moisture next time—maybe add an extra egg, or bake it a little less. As soon as a toothpick in the middle come out without batter on it the cake is done—take it out of the oven and place the pan on a cooling rack.

Too much baking powder or baking soda can create excess gas in your cake, making it expand too quickly without the proper structure, only to deflate once you take it out of the oven. Follow your recipe exactly and level your measuring spoon with a knife or some type of flat edge.

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.