Why are my potato cakes soggy?

If you find that your potato pancakes often come out too soggy, a lack of heat is the most likely culprit.

What to add to mashed potatoes for flavor reddit?

Cream cheese, buttermilk, caramelize onions, roasted garlic, or scallions are all amazing additions! My go to is cream cheese, heavy cream, butter, and roasted garlic.

Why do my mashed potato cakes fall apart?

The answer to, “Why are my potato pancakes falling apart?” depends on when it is happening. 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 .

How do bakeries get their cakes so moist?

Seven Bakery Secrets to Incredibly Moist Cakes Every Time Use Buttermilk Instead of Milk. Add Vegetable Oil. Use Instant Clearjel or Instant Pudding Mix. Use the Right Recipe. Don't Overbake. Bake in Sheet Pans Instead of individual Cake Pans. Use a Simple Syrup or Glaze. Apr 23, 2021

Why do restaurant mashed potatoes taste better?

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.

How do you fix soggy potatoes?

Whisk a little cornstarch into the warm potatoes, only a teaspoon at a time, until the potatoes thicken to your liking . The potatoes must be warm. You can also use tapioca starch or potato starch, although most cooks are less likely to have those products on hand.

How do you keep potatoes from getting soggy?

Keep potatoes crisp in a warm oven if you're serving them in 1-2 hours . If there is a slight wait before everyone eats, don't cover the crispy potatoes—this traps steam which will make the potatoes soggy. Just keep them in the oven, but turn the temperature to the lowest setting.

How do you make potatoes less soggy?

Add Dehydrated Potatoes Here's the method recommended by Dr. Potato at the Idaho Potato Commission: An “easy fix for watery potatoes is to break out the instant dehydrated potatoes and mix them in a tablespoon at a time, into the wet potatoes . This usually will thicken them up.”

How do you keep baked potatoes from getting soggy?

You should certainly rinse the potatoes — we prefer russets — to remove any dirt and debris. You can even give them a quick scrub with a vegetable brush. But you need to dry the spuds well after the bath . Excess moisture on the skin can seep into the potato during baking and cause soggy skins.

Mashed Potato Cakes with Broccoli and Cheese Recipe on Food52 (2024)

Fry

by: Merrill Stubbs

January20,2014

4.4

8 Ratings

Mashed Potato Cakes with Broccoli and Cheese Recipe on Food52 (1)

Serves 6 to 8

Jump to Recipe

Author Notes

The mashed potato cake is the best way, second only to shepherd's pie, to breathe new life into leftover mashed potatoes. With a crunchy panko crust, garlicky broccoli, and sharp cheddar cheese, these won over even my spud-snubbing two-year-old. —Merrill Stubbs

Test Kitchen-Approved

What You'll Need

Ingredients

2 poundsYukon gold potatoes
Kosher salt
3 tablespoonsunsalted butter
¹/₂ cupwhole milk
2 tablespoonscrème fraîche or sour cream
Freshly ground black pepper
3 tablespoonsolive oil, plus more for frying
1 ¹/₂ cupsbroccoli florets
1 fat clove garlic, crushed
¹/₂ cupgrated sharp cheddar cheese
2 large eggs, beaten
2 ¹/₂ cupspanko crumbs
Poached eggs for serving (optional)

Directions

Peel the potatoes and cut them into 2-inch pieces. Put them in a large pot and add cold water to cover and several large pinches of salt. Bring to a boil, then lower the heat and simmer the potatoes until they easily slip off a sharp knife when you pierce them (this should take 15 to 20 minutes).
While the potatoes are cooking, combine the butter and milk with 1/2 teaspoon of salt in a small saucepan and set over low heat. When the milk is hot and the butter has melted, turn off the heat.
Drain the cooked potatoes and return them to the pot over low heat. Mash them with a potato masher or a fork over the heat (this removes any excess water from the potatoes). Still over the heat, stir in the warm milk and butter, and then the crème fraîche or sour cream and a few grinds of pepper. Taste and add more salt if necessary. Cover the pot and set the potatoes aside to cool to room temperature.
Heat the olive oil in a medium saucepan over low heat. Add the broccoli, garlic, and a large pinch of salt; stir through. Cook until the broccoli is completely soft and everything is lightly caramelized, about 20 minutes. Remove the broccoli from the pan and chop it finely.
Add the broccoli to the room temperature potatoes, along with the cheddar, eggs, and 1/2 cup panko. Combine thoroughly.
Put the rest of the panko in a shallow dish and season with salt and pepper. Form the potato mixture into small cakes (about 2 inches in diameter) and coat them well in the panko.
Heat the oven to 250° F and arrange a cooling rack on a rimmed baking sheet. Set a large heavy skillet over medium heat and cover the bottom of the pan with a thin layer of olive oil. When the oil is hot, fry the potato cakes in batches (don't crowd the pan!) until browned, about 2 minutes per side. Transfer the cakes to the rack as they're done, and keep them warm in the oven while you cook the rest. Serve warm with a poached egg on top of each cake, if you like.

Tags:

Cake
Potato
Vegetable
Broccoli
Milk/Cream
Sour Cream
Fry
Christmas
Thanksgiving
Vegetarian
Breakfast
Entree

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29 Reviews

Allison August 10, 2020

These were tasty! I upped the broccoli to 2 cups and doubled the garlic. Next time I'd fully double the broccoli and the cheddar, as well (I didn't taste it overly much). Added some sliced scallions since I had them :)

Some notes on making ahead: I spread the prep for these over two days and found the mixture fairly easy to handle after the rest in the fridge. I formed all of the cakes (without the panko crust) and froze most of them. They reheated well at 425 after a brief rest on the counter to soften the outsides enough to get the panko (and some added cheddar) to stick.

kim G. April 22, 2019

Since I didn't use leftover mashed potatoes, and I caramelized the broccoli for 20 minutes, then of course fried in batches, this was a lengthy recipe for me. I knew it would be, but wanted to do it anyway. Next time, I'll roast the broccoli (no hands on), use my Instapot for the potatoes, and bake the patties in the oven. Or maybe just fry a few for the meal that night, and bake the rest. This recipe made a TON. Going to try an egg on top with leftovers! Thank you to the reviewer who suggested baking- 350 for 20 minutes, 1 minute on broil.