Cheesy Dill & Garlic Mashed Potato Cakes
Cheesy Dill & Garlic Mashed Potato Cakes

This amazing potato cakes recipe is an old favourite of mine and I can’t wait to share it with you! I mean, who doesn’t love mashed potatoes? No-one I know, that’s for sure! Making Cheesy Dill & Garlic Mashed Potato Cakes is a great way to use up your mashed potato leftovers with a superbly scrumptious new dish! The addition of the dill and garlic really livens up this traditional dish by giving it a distinctively mouthwatering “tangy” flavour.

These Cheesy Dill & Garlic Mashed Potato Cakes are crispy on the outside and deliciously soft on the inside. They’re basically irresistible if you ask me! Having “just one” is like opening a can of Pringles… once you pop you can’t stop! These easy to make potato cakes can be eaten all day long, for breakfast, lunch, or dinner. Cheesy Dill & Garlic Mashed Potato Cakes also work really well as appetizers or a yummy side dish if you have friends over.

How to Make Cheesy Dill & Garlic Mashed Potato Cakes

  • In a large skillet, fry the white onion in the butter until soft and translucent.  Add in the fresh garlic and saute until it’s browned and fragrant. Set the skillet aside off of the heat.
  • In a large bowl, mix the mashed potatoes, flour and eggs together until they are completely combined together and smooth.
  • Mix in the cheeses, fresh dill and the salt.
  • Add in the onions and garlic from the skillet and combine everything completely.
  • In the same skillet, melt another 1-2 tbsp pf butter again over medium-low heat.
  • Scoop out a large golf ball sized amount of dough – a large cookie scoop works perfectly for this – and place into the frying pan.
  • Flatten the potato ball until it’s around 1/3 of an inch thick. If the cakes are too thick they will not heat enough in the middle for the egg to be safely cooked to 165°F.
  • Fry on the medium-low heat for around 4-5 minutes per side, until the cakes are browned and crispy on the outside and are heated in the middle to at least 165 °.F to ensure raw egg safety.
  • Remove and plate, serving with a dollop of sour cream, salt and pepper!

What Should I Serve With Mashed Potato Cakes?

If you’re using this as a main dish, it’s lovely served with a side salad and some roasted vegetables. Want a more filling side offering? Try serving your Cheesy Dill & Garlic Mashed Potato Cakes with some steak, chicken, or seafood!

How Long Do Potato Cakes Last?

When they’re stored properly, cooked potatoes can last for up to 5 days in the refrigerator. However, they don’t last very long at room temperature and you should throw them out if they’ve been sitting for more than 2 hours.

Swap in Sweet Potatoes to Lower the GI Score of Potato Cakes

Regular potatoes are high on the GI scale, so if that’s a concern then you should try using sweet potatoes instead. This variation is a great way to lower the glycemic index of this dish. And they’re super yummy too!

Time to Get Cooking!

Whether you’re simply using this delicious recipe to transform those leftover mashed potatoes, or starting from scratch, this Cheesy Dill & Garlic Mashed Potato Cakes dish will NOT disappoint! Give it a try and let me know what you think!

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Cheesy Dill & Garlic Mashed Potato Cakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These Cheesy Dill & Garlic Mashed Potato Cakes were inspired by my Ukrainian background and use my favourite flavours, onion, garlic, dill and cheese! 

Course: Main Course
Cuisine: American
Keyword: mashed potato cakes, potato cakes
Servings: 10
Calories: 1882 kcal
Author: Karlynn Johnston
Ingredients
  • 2 tbsp salted butter
  • 1 cup diced white onion
  • 1 tbsp minced garlic
  • 3 cups mashed potatoes
  • 1/2 cup all purpose flour
  • 3 large eggs
  • 1 cup cheddar cheese
  • 2 tbsp Parmesan cheese, grated
  • 2-3 tbsp fresh dill, chopped
  • 1 tsp salt
Instructions
  1. In a large skillet, fry the white onion in the butter until soft and translucent.  Add in the fresh garlic and saute until it's browned and fragrant. Set the skillet aside off of the heat. 

  2. In a large bowl, mix the mashed potatoes, flour and eggs together until they are completely, combined together and smooth.

  3. Mix in the cheeses, fresh dill and the salt. 

  4. Add in the onions and garlic from the skillet and combine everything completely. 

  5. In the same skillet, melt another 1-2 tbsp pf butter again over medium-low heat.

  6. Scoop out a large golf ball sized amount of dough - a large cookie scoop works perfectly for this - and place into the frying pan.

  7. Flatten the potato ball until it's around 1/3 of an inch thick. If the cakes are too thick they will not heat enough in the middle for the egg to be safely cooked to 165°F.

  8. Fry on the medium low heat for around 4-5 minutes per side, until the cakes are browned and crispy on the outside and are heated in the middle to at least 165 °.F to ensure raw egg safety.

  9. Remove and plate, serving with a dollop of sour cream, salt and pepper!

Recipe Notes

If you make your potato cakes too thick, they will not cook to a safe temperature in the middle. Remember that they have raw egg in them and thus much reach an internal temperature of 165 °F. If they are thicker than 1/2 inch, they won't cook in the middle.  I feed my food to my kids and elderly relatives so I am SUPER safe when it comes to raw eggs.

Nutrition Facts
Cheesy Dill & Garlic Mashed Potato Cakes
Amount Per Serving
Calories 1882 Calories from Fat 720
% Daily Value*
Total Fat 80g 123%
Saturated Fat 45g 225%
Cholesterol 819mg 273%
Sodium 3828mg 160%
Potassium 2622mg 75%
Total Carbohydrates 214g 71%
Dietary Fiber 16g 64%
Sugars 14g
Protein 77g 154%
Vitamin A 58%
Vitamin C 194.1%
Calcium 112.8%
Iron 50.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

1 Comment

  1. Hi Karlynn,
    I’m wondering can I use salt less butter and cheese that isnt on the salty side for this recipe? I like to try this sounds so very yummy.

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