3 cups mashed potatoes (see recipe intro), chilled or at room temperature
1/2 cup white cheddar cheese (about 2 ounces), shredded on the large holes of a box grater
2 medium scallions, thinly sliced (white and light green parts only, about 1/4 cup)
2 medium garlic cloves, minced
1 large egg, lightly beaten
1/3 cup all-purpose flour
2 tablespoons vegetable oil
When caught with a surplus of Buttermilk Mashed Potatoes during our holiday recipe testing, we created these satisfying potato cakes. With their crispy exterior and creamy, cheesy center, there’s not much to dislike here. We recommend topping these with a poached egg.
1Place all of the ingredients except the oil and salt in a medium bowl and stir to combine; set aside. Line a baking sheet with paper towels; set aside.
2Heat the oil in a large frying pan over medium heat until shimmering, about 3 minutes. Drop 3 to 4 (1/3-cup) dollops of the potato-cheese mixture into the pan and spread each into a 3-inch patty. Cook undisturbed until the bottoms are golden brown, about 4 to 5 minutes. Gently flip the cakes and cook until golden brown on the second side, about 4 to 5 minutes more. Transfer to the prepared baking sheet and season with salt. Repeat with the remaining potato mixture.
Loaded potato skins are a perfect package: crunchy scooped-out spud shells filled with gooey, melted sharp cheddar cheese, crispy bacon, and tangy sour cream. A classic bar snack or game day food, these are great any other time too, including for an easy dinner (just add a salad if you feel the need for a little more green than what the chives bring to the table).
Molecularly Creamy Mashed Potatoes
The traditional way to make creamy mashed potatoes is to add loads of butter and cream. But that can hide the flavor of the potatoes, so in this episode of MDRN KTCHN, host Scott Heimendinger explains how a common ingredient called diastatic malt powder can be used to make incredibly smooth and creamy mashed potatoes on the molecular level. You can check out the full recipe here, and buy diastatic malt powder here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
How to Make Easy Potato Salad
Potato salad is the classic summer side dish for picnics, barbecues, and tailgates. In this video recipe, the CHOW Test Kitchen's Lisa Lavery makes our Basic Potato Salad recipe, showing you a few tricks along the way to make it fast and easy with minimal prep.