Cheesy Dill and Garlic Mashed Potato Cakes

close up white plate with Cheesy Dill & Garlic Mashed Potato Cakes with a dollop of sour cream on top

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stack of Cheesy Dill & Garlic Mashed Potato Cakes with a dollop of sour cream on top
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.

white plate with Cheesy Dill & Garlic Mashed Potato Cakes with a dollop of sour cream on top

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!

close up white plate with Cheesy Dill & Garlic Mashed Potato Cakes with a dollop of sour cream on top

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Cheesy Dill & Garlic Mashed Potato Cakes

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

5 from 1 vote
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Course
Main Course
Cuisine
American
Servings
10
Calories
1882
Author
Karlynn Johnston

Ingredients

  • 2 tablespoons salted butter
  • 1 cup diced white onion
  • 1 tablespoon minced garlic
  • 3 cups mashed potatoes
  • 1/2 cup all purpose flour
  • 3 large eggs
  • 1 cup cheddar cheese
  • 2 tablespoons Parmesan cheese, grated
  • 2-3 tablespoons fresh dill, chopped
  • 1 teaspoon 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 Information

Calories: 1882kcal, Carbohydrates: 214g, Protein: 77g, Fat: 80g, Saturated Fat: 45g, Cholesterol: 819mg, Sodium: 3828mg, Potassium: 2622mg, Fiber: 16g, Sugar: 14g, Vitamin A: 2900IU, Vitamin C: 160.1mg, Calcium: 1128mg, Iron: 9.2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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  1. April says

    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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