A comforting and savory dish that transforms leftover mashed potatoes into a delightful “cake” loaded with cheese and flavor. Perfect as a side or a satisfying vegetarian main course.
Ingredients:
- For the Potato Cake:
- 4 cups cooked mashed potatoes (preferably seasoned with butter, milk/cream, salt, and pepper)
- 1 cup shredded cheddar cheese (or a blend of your favorite cheeses)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped green onions (scallions)
- 1/4 cup chopped fresh parsley
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour (or breadcrumbs for a crispier crust)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Optional: add cooked crumbled bacon, or cooked vegetables like peas, or corn.
- For the Topping (Optional):
- Extra shredded cheese
- Paprika
- Sour cream.
- Chives.
Instructions:
- Prepare the Potato Mixture:
- In a large bowl, combine the mashed potatoes, shredded cheddar, mozzarella, and Parmesan cheeses, green onions, and parsley.
- Add the beaten eggs, flour (or breadcrumbs), garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
- If adding extras like bacon or vegetables, mix them in now.
- Shape the Potato Cake:
- Preheat your oven to 375°F (190°C).
- Grease a 9-inch springform pan or a regular round baking dish.
- Press the potato mixture evenly into the prepared pan, creating a smooth surface.
- Bake the Potato Cake:
- If desired, sprinkle extra shredded cheese and paprika over the top for a golden crust.
- Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the center is heated through.
- The edges should be golden brown, and the center should be hot.
- Cool and Serve:
- Remove the potato cake from the oven and let it cool for a few minutes before slicing.
- If using a springform pan, carefully release the sides.
- Serve warm, garnished with a dollop of sour cream and chopped chives, if desired.
Tips and Variations:
- Cheese Variations: Feel free to experiment with different cheese combinations, such as Gruyère, Monterey Jack, or pepper jack for a spicy kick.
- Herb Variations: Thyme, rosemary, or chives can be substituted for parsley.
- Make-Ahead: The potato mixture can be prepared ahead of time and stored in the refrigerator until ready to bake.
- Individual Servings: You can also bake the potato mixture in muffin tins or ramekins for individual servings.
- Crispier Crust: For a crispier crust, you can broil the top for the last few minutes of baking.
- Leftovers: Leftovers can be stored in the refrigerator and reheated in the oven or microwave.
Enjoy your delicious Cheesy Mashed Potato Cake!