Tuesday, May 7, 2013

Loaded Mashed Potato Cakes

I can't imagine how anyone can turn away from these scrumptious cuties, I found on Spend with Pennies.  Hubby's eyes lit up when he saw them on his plate.  I had not realized how much he likes potatoes.  Since we do not use bacon, I removed it from the recipe and decided not to replace it with anything else.  The spices make this dish and yes, the cheese and the onions and of course the potatoes.  This makes a terrific side dish or a lunch with a salad.

Loaded Mashed Potatoes (adapted from Spend the Pennies)


2 cups cold mashed potatoes
1 cup shredded Cheddar cheese 
1/3 cup flour
1 tablespoon olive oil
1 medium onion, chopped
2 eggs
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper


Heat the oil in a skillet and cook the onions until translucent.  Add the garlic and cook for another two minutes. 

(I cooked and drained my potatoes in a pot.  I used the same pot to rice the potatoes. ) 

Add all the ingredients to the potatoes and mix well.  Refrigerate until cold.

When you are ready to cook, put oven onto 400 degrees and place parchment on a cookie sheet.

Using an ice cream scoop, make balls of the potato mixture.  Flatten them with a spatula until about 1/4  to 1/2 inch thick.

 Spray the tops of the potato cakes with olive oil and bake at 400 degrees for 20 minutes or until slightly brown on the top.

Eat and enjoy.

Linked to:   Allergy Free Wednesdays                Real Food Wednesdays 


  1. They look so good. I love mash potatoes and this is a great recipe. Thanks for sharing.

  2. Those look so delicious and tempting! I don't eat bacon either, so this recipe is perfect!


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