Mashed Potato Cakes with Broccoli and Cheese

By • January 20, 2014 • 21 Comments

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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

Serves 6 to 8

  • 2 pounds Yukon gold potatoes
  • Kosher salt
  • 3 tablespoons unsalted butter
  • 1/2 cup whole milk
  • 2 tablespoons creme fraiche or sour cream
  • Freshly ground black pepper
  • 3 tablespoons olive oil, plus more for frying
  • 1 1/2 cups broccoli florets
  • 1 fat clove garlic, crushed
  • 1/2 cup grated sharp cheddar cheese
  • 2 large eggs, beaten
  • 2 1/2 cups panko crumbs
  • Poached eggs for serving (optional)
  1. 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).
  2. 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.
  3. 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 creme fraiche 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.
  4. Heat the olive oil in a medium saucepan over low heat. Add the broccoli and garlic and a large pinch of salt and 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.
  5. Add the broccoli to the room temperature potatoes, along with the cheddar, eggs and 1/2 cup panko. Combine thoroughly.
  6. 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.
  7. Heat the oven to 250 degrees and arrange a 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.
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Comments (21) Questions (0)

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Sharon_at_the_beach

7 months ago mauigirlcooks

Wow, this sounds fantastic! One of my favorite foods as a kid was chopped broccoli mixed into mashed potatoes. This recipe takes those flavors to a whole new level. Thanks for sharing!

Paulnbuda

7 months ago Stubor

Any reason not to add a little bit of minced onion and crumbled bacon?

Merrill

7 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

I don't see why not!

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8 months ago Lex Nelson

Made these recently and I ran into the problem of them being too soft to fry. The recipe is very tasty though. The mashed potatoes in themselves (minus the egg) are amazing! Will definitely use this recipe when I make mashed potatoes again.

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8 months ago spiffypaws

Awesome recipe. Can't wait to try.

Food25

8 months ago Tom Salamone

Anyone: Every time I see a recipe that calls for frying I want to try it. Every time I try one I stink up the condo and smoke up the kitchen. Aside from frying outside, how do you control what is running amok in the fry pan? Thanks.

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8 months ago Marta

Tom, use a high heat oil like sunflower or canola. They stand higher temperatures and don't smoke so easily. Extra virgin olive oil is delicious and works perfectly for sautéing but it reaches high temperatures very quickly. Hope that helps.

Food25

7 months ago Tom Salamone

Usually do use olive oil, no, did use olive oil. Thank you.

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9 months ago Mimi Harrison

Made this, and I must not have drained the potatoes well enough. The mixture was tasty, but too soft to fry into cakes. I'm putting it in a small casserole and baking it with some crunchy onions on top. Should be good.

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9 months ago Mia Kroeger

Thankyou

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9 months ago Mia Kroeger

Hi - I am Danish - could you please explain to me - What is
panko crumbs ?

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9 months ago Sylvia

Panko crumbs are a brand of dry bread crumbs, some say the best.

Merrill

9 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

They are the Japanese version of breadcrumbs -- very light and flaky, and great for getting a crisp crust.

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9 months ago Simone Raarup

I echo Ashley's question.

Stringio

9 months ago Heidi Rae Weinstein

these are perfect as little bites for a cocktail party...can get creative with toppings.
thanks Merrill!

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9 months ago sometimesOctavia

These look fantastic! If I wanted to make these mini and put them in the oven (to simulate tater tots for my 18-month-old who misses NOTHING), what might you recommend for baking time?

Sharon_at_the_beach

9 months ago mauigirlcooks

These look outstanding! As a kid, I loved mashed potatoes mixed with cooked broccoli, and this sounds light years better than that. Thanks for sharing!

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9 months ago Ashley

If I want to use leftover mashed potatoes, how much should I use and do I need to reheat and then add sour cream or can I just add the sour cream to the cold mashed potatoes?

Merrill

9 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Hi, Ashley! You'll need 5 to 6 cups of mashed potatoes, and no need to add the sour cream if you're using leftovers.

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9 months ago Lessardi

Delicious! I just made half a batch of these potato cakes for supper (I did not have enough panko), but still, I have 10 cakes ready to be eaten by my three little affamed girls!

Merrill

9 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Wow, you're speedy!