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Crispy Potato Cakes with Creamy Mashed Potatoes are the epitome of comfort food, combining the satisfying crunch of golden-brown potato cakes with the velvety smoothness of buttery mashed potatoes. This dish is perfect for elevating any meal, whether enjoyed as a side or a cozy main event. With a few simple ingredients and straightforward steps, you can create a plate that’s both visually stunning and deliciously indulgent.
Why You’ll Love This Recipe
These crispy potato cakes are not only irresistibly crunchy on the outside but also packed with flavor. Paired with creamy mashed potatoes and roasted cherry tomatoes, this dish is a feast for both the eyes and the palate.
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- Simple Ingredients: Easy-to-find components make this a hassle-free recipe.
- Versatile Side: Complements a variety of main dishes beautifully.
- Comforting Texture: Enjoy the contrast of crispy and creamy in every bite.
- Quick to Prepare: Ready in under an hour, perfect for weeknight dinners.
Ingredients
- 2 large russet potatoes (about 1.5 lbs), peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 cup chopped fresh thyme (or 1 tablespoon dried)
- 1/2 cup cherry tomatoes
- Olive oil for roasting
How to Make Crispy Potato Cakes with Mashed Potatoes
- Start by boiling the cubed russet potatoes in a large pot of salted water over medium-high heat. Cook for about 15-20 minutes or until tender. Drain and return to the pot.
- Add 2 tablespoons of butter, heavy cream, 1/4 teaspoon salt, and black pepper to the potatoes. Mash until smooth and creamy. Set aside.
- In a separate bowl, combine the flour, garlic powder, smoked paprika, remaining salt, and thyme. Mix well.
- Once the mashed potatoes have cooled slightly, stir in the flour mixture until fully incorporated. Form the mixture into patties, about 1/2 inch thick.
- Heat a large skillet over medium heat and add the remaining 2 tablespoons of butter. Once melted, add the potato cakes to the skillet in batches, cooking for 4-5 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Meanwhile, preheat your oven to 400°F (200°C). Toss the cherry tomatoes with a drizzle of olive oil and a pinch of salt. Spread them on a baking sheet and roast for about 10-12 minutes until they burst and caramelize.
- Serve the crispy potato cakes alongside creamy mashed potatoes and roasted cherry tomatoes, garnished with extra thyme if desired.
Tips for the Best Results
- Ensure potatoes are cooked until fork-tender for the smoothest mash.
- Allow the mashed potatoes to cool slightly before forming cakes to prevent them from falling apart.
- Don’t overcrowd the skillet when frying; this ensures even cooking and crispiness.
Easy Variations
- Add shredded cheese to the potato mixture for a cheesy twist.
- Incorporate finely chopped green onions or chives for added flavor.
- Experiment with different herbs, such as dill or parsley, to customize the taste.
What to Serve With It
- Grilled chicken or steak for a hearty meal.
- A fresh garden salad to balance the richness.
- Sautéed greens like spinach or kale for a nutritious side.
Storage and Reheating
Leftover potato cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for about 5 minutes on each side to regain their crispiness. Mashed potatoes can be reheated in the microwave or on the stovetop, adding a splash of cream or milk to restore creaminess.
Recipe Card
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield/Servings: 4 servings
Ingredients:
- 2 large russet potatoes (about 1.5 lbs), peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 cup chopped fresh thyme (or 1 tablespoon dried)
- 1/2 cup cherry tomatoes
- Olive oil for roasting
Instructions:
- Boil cubed potatoes in salted water until tender, then drain and return to pot.
- Add 2 tablespoons butter, cream, salt, and pepper to potatoes; mash until smooth.
- In a bowl, combine flour, garlic powder, smoked paprika, remaining salt, and thyme.
- Mix flour mixture into mashed potatoes and form into patties.
- Heat remaining butter in a skillet and cook potato cakes until crispy and golden.
- Preheat oven to 400°F. Toss cherry tomatoes in olive oil and roast until caramelized.
- Serve potato cakes with mashed potatoes and roasted tomatoes.
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Notes: For best results, let the mashed potatoes cool before forming cakes. Enjoy!
