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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!
More Potato Recipes
- Rich & Creamy Cheesy Scalloped Potatoes: I can safely say I’ve mastered this recipe and I’m super excited for you to give it a try! Your friends and family will LOVE it.
- The Absolute Best Ever Twice Baked Potatoes: you’re going to LOVE my variation on twice baked potatoes!
- Lip Smackin’ Best Ever Potatoes Au Gratin: the perfect Sunday dinner dish! Honestly, this is the cheesiest, most decadent potatoes au gratin to ever exist.
- Magpie’s Cheesy Bacon Potato Soup: this is one of my favourite soups and I’ve been making it for over 9 years! It’s super easy to make and absolutely delicious. I hope you enjoy it as much as I do.
- Creamy Potato & Hamburger Soup: this soup is so simple to make and it makes for a really filling lunch option!
Cheesy Dill & Garlic Mashed Potato Cakes
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
- 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!
Notes
Nutrition
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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.