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- 2 cups mashed potatoes (preferably made from scratch) - 1 cup sharp cheddar cheese, shredded - 1/4 cup fresh chives, finely chopped - 1/2 cup all-purpose flour - 1 large egg, beaten - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1/4 cup vegetable oil (for frying) If you have no fresh chives, use green onions instead. They add a similar onion flavor. For a dairy-free option, try vegan cheese. It melts well and gives a nice taste. If you want to skip the egg, use a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for about five minutes. It works great as a binder. When choosing potatoes, I recommend starchy types like Russets. They mash well and create a nice texture. For cheddar cheese, select sharp cheddar for a bold flavor. Fresh chives should be bright green and firm, with no wilting. Always check your flour for freshness, as stale flour can ruin your dish. Lastly, use fresh garlic powder and onion powder for the best taste. Start by mixing 2 cups of mashed potatoes, 1 cup of shredded sharp cheddar cheese, and 1/4 cup of finely chopped fresh chives in a large bowl. Stir until everything blends well. Next, add 1/2 cup of all-purpose flour, 1 beaten egg, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and salt and pepper to taste. Mix until it forms a thick, sticky dough. If it's too wet, you can add extra flour. When shaping the cakes, make small patties about 2 inches wide and 1/2 inch thick. You should get around 8 to 10 cakes. Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Once the oil is hot, place the patties in the skillet, but don’t crowd them. Fry each side for about 4 to 5 minutes, or until they turn golden brown. Keep the heat medium to ensure even cooking. If the oil smokes, reduce the heat a bit. After frying, place the cakes on paper towels to absorb excess oil. Serve warm for the best taste! To get the best texture in your cakes, start with fresh mashed potatoes. Make them from scratch for the best taste. When mixing, make sure all ingredients are well combined. If the mixture feels too wet, add a bit more flour. The right consistency should be thick and sticky. This helps your cakes hold together during frying. Add more flavor by mixing in different spices. You can try smoked paprika or cayenne for a kick. Fresh herbs like parsley or dill also work well. Want a cheesy twist? Use a blend of cheeses like Monterey Jack or Gouda. These changes make your cakes unique and tasty. One common mistake is overcrowding the pan while frying. This can make your cakes soggy instead of crispy. Fry in batches to keep them golden and delicious. Another mistake is not letting the oil get hot enough. Always test the oil with a small piece of batter first. This ensures a nice crust forms quickly. Lastly, don’t skip draining the cakes. Place them on paper towels right after frying to remove excess oil. {{image_2}} You can change the flavor of your mashed potato cakes easily. Try adding cooked bacon bits for a smoky taste. You can also mix in some spinach or kale for a healthy boost. If you like spice, add diced jalapeños or a pinch of cayenne pepper. For a touch of sweetness, consider adding caramelized onions. Each of these add-ins will make your cakes unique and fun! If you need a gluten-free option, use gluten-free flour instead of regular flour. You can also replace the egg with a flaxseed egg. Just mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for five minutes. For a vegan version, swap out the cheddar cheese for a dairy-free cheese. This way, everyone can enjoy these tasty cakes! These savory cheddar chive mashed potato cakes work well for any meal. Serve them as a side dish at dinner. They go great with roasted meats or grilled vegetables. For brunch, pair them with eggs and fresh fruit. You can even serve them as appetizers at a party. Just add a dipping sauce, like ranch or sour cream, to make them extra special! Store leftover mashed potato cakes in an airtight container. Keep them in the fridge for up to 3 days. If you plan to eat them later, make sure they cool down first. This helps to keep them fresh. To reheat, you can use a skillet or an oven. In a skillet, add a little oil over medium heat. Heat each cake for about 2-3 minutes on each side. For the oven, preheat to 350°F (175°C). Place the cakes on a baking sheet and heat for about 10 minutes. This keeps them crispy. If you want to freeze the cakes, let them cool completely. Wrap each cake in plastic wrap tightly. Place wrapped cakes in a freezer bag. They can last for up to 2 months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. You can prepare the cakes up to a day in advance. First, follow the recipe until you shape the patties. Place the uncooked cakes on a tray lined with parchment paper. Cover them with plastic wrap and store them in the fridge. When you're ready to cook, just heat the oil and fry as usual. This saves time and still gives you fresh cakes. These savory cakes taste great with many sauces. Here are some tasty options: - Sour cream adds a creamy touch. - Ranch dressing gives a cool flavor. - Ketchup adds sweetness and tang. - Spicy aioli brings heat and depth. Feel free to mix and match to find your favorite. Yes, you can bake them! To do this, preheat your oven to 400°F (200°C). Place the shaped cakes on a baking sheet lined with parchment paper. Brush each cake lightly with oil for a crisp finish. Bake for about 20-25 minutes or until golden brown. Baking gives a lighter option while still being delicious. In this blog post, we explored the key ingredients and their alternatives, ensuring you make smart choices. We also covered a clear step-by-step cooking process and shared tips for perfect results. With fun variations and storage advice, you can enjoy these cakes anytime. Remember, practice makes perfect, so don’t worry about mistakes. I'm excited for you to try the recipe and get creative. Happy cooking!

Savory Cheddar Chive Mashed Potato Cakes

Indulge in these Savory Cheddar Chive Mashed Potato Cakes that are perfect for any meal! Made from creamy mashed potatoes, sharp cheddar cheese, and fresh chives, these easy-to-make cakes are crispy on the outside and soft on the inside. Follow our simple recipe and impress your family and friends with this delightful dish. Click through for the full recipe and bring comfort food to your table! #MashedPotatoCakes #ComfortFood #EasyRecipes #SavorySnacks
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Ingredients
  

2 cups mashed potatoes (preferably made from scratch)

1 cup sharp cheddar cheese, shredded

1/4 cup fresh chives, finely chopped

1/2 cup all-purpose flour

1 large egg, beaten

1 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/4 cup vegetable oil (for frying)

Instructions
 

In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, and chopped chives. Mix well until all ingredients are evenly incorporated.

    Add the flour, beaten egg, garlic powder, onion powder, salt, and pepper to the potato mixture. Stir until the mixture is thick and sticky. If it feels too wet, add a little more flour until it holds together.

      Heat the vegetable oil in a large skillet over medium heat.

        While the oil heats, shape the potato mixture into small patties, about 2 inches in diameter and 1/2 inch thick. You should have around 8-10 cakes depending on the size.

          Once the oil is hot, carefully place the patties in the skillet, making sure not to overcrowd. Fry for about 4-5 minutes on each side, or until they are golden brown and crispy.

            Remove the cakes from the skillet and place them on paper towels to drain excess oil.

              Serve warm, garnished with additional chopped chives or a dollop of sour cream if desired.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4