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Loaded Mashed Potato Cakes
September 30, 2012

Hubs’ elaborate approval and five star rating of these potato cakes was a rare occasion. Indeed, I agree with his assessment – that they were NOT soggy as some can be, they were flavorful, as some are not, and certainly a “make again.” But what he didn’t know was that I changed this recipe significantly, not with the ingredients, but with the measurements of them. I used TWICE the amount of potatoes called for while at the same time using only 1/3 the amount of flour. If my math is correct that means I used only 1/6 the amount of flour meant for a given measurement of potatoes. I used no butter at all –the bacon grease was enough. As Hubs put it, the potato cakes didn’t suffer for my changes, and in his mind (and mine too) they were instead improved. As written, with the hefty amount of cheese and flour expected for the amount of potatoes called for, I can’t imagine I would have liked them. Too much flour, cheese and butter for sure, for such a small amount of potatoes. So… use twice the amount of potatoes, no butter, and just a tablespoon or two of flour and these are simply excellent. As this recipe’s first reviewer, I want to be very careful that I send it off on the right foot. My four star rating, then, is better than the recipe as written and less than the five stars this recipe deserves with these modifications. To rate it any less than four stars would unnecessarily dissuade others from trying this recipe that has such great potential.

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