This Mashed Potato Cake definitely isn’t your ordinary cake. Give it a try.
Okay, lets face it. Everybody loves mashed potatoes. Some people like their mashed potatoes creamy and smooth, some like theirs hearty and lumpy, but regardless, I’m pretty sure every household in America eats mashed potatoes.
As a busy mom of three young children, who also works outside of the home and has this blog (which is a full time business), I don’t have time to create mashed potatoes from scratch. That’s why I love that I can get help from a nice, ‘ole gal named Betty Crocker. But really, any boxed mashed potatoes will work.
Here’s a tip, y’all – I don’t like grocery shopping, so I almost always buy in bulk. Especially those items that can sit around in the pantry for a little bit before going bad. With a large family, buying in bulk not only saves me money, but it saves me time, which as you know, disappears so quickly. Do yourself a favor (you deserve it) and save yourself a trip to the grocery store. If you’re not already, sign up for Amazon Prime for free two-day shipping on your grocery items you purchase from Amazon. You can get a free 30-day Amazon Prime Trial! That’s a pretty awesome deal, y’all!
The other day I had a little extra time (I can assure you this doesn’t happen often) and wanted to do something a little more creative than just mashed potatoes, so I decided to make a Mashed Potato Cake. It was my first attempt at a Mashed Potato Cake and I think it turned out pretty good, if I do say so myself.
I obviously wasn’t having a great day with my camera (and I’m quite embarrassed by these pictures), but hopefully you can look past the poor picture quality because the whole family loved this Mashed Potato Cake!
Mashed Potato Cake
- Prepare mashed potatoes as directed on box. Allow to cool. (I put mine in the refrigerator for a few minutes)
- Combine potatoes, Italian seasoning, garlic powder, french fried onions and egg; mix well. In a skillet, heat oil over medium-high heat. Add potato mixture; press with a spatula to flatten evenly. Cook for about 7-9 minutes or until the bottom is crispy.
- Spray a large plate with cooking spray and place over skillet. Carefully flip so that the potato cake is on the plate. Slide back onto skillet, non crispy side down. (Don't worry if some potato is left on the plate.) Allow to cook until both sides are crispy.
- Slide on to serving plate and allow to cool for a few minutes before serving.
While it certainly takes a little longer than just making plain old mashed potatoes, the Mashed Potato Cake was a huge hit with the family. Next time I make this recipe though, I think I’m going to make several smaller cakes. Not only would it photograph a whole lot better, the kids will like being able to pick them up with their hands.
Looking for more potato recipes? Check out these other recipe posts for more inspiration:
Bacon & Cheese Hasselback Potatoes
Creamy Mashed Potatoes
Sausage, Cheese & Potato Breakfast Wraps