Mashed Potato Cake

This crisp cake takes traditional mashed potatoes one step further.

Slideshow: Delicious, Quick Side Dishes

  • Servings: 4

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  • 2 pounds waxy potatoes, such as Yukon Gold, peeled and quartered
  • Kosher salt
  • 1/2 cup olive oil
  • Freshly ground pepper

How to make this recipe

  1. In a medium saucepan, cover the potatoes with cold water and bring to a boil over moderately high heat. Add 1 teaspoon of salt and boil until the potatoes are tender, about 20 minutes; drain. Return the potatoes to the pan and shake over high heat to dry them out. Mash the potatoes well. Add 1/4 cup of the olive oil and season with salt and pepper.

  2. Preheat the oven to 400°. In a 9-inch heavy-bottomed ovenproof skillet, heat 2 tablespoons of the oil. Add the potatoes and smooth the top. Cook over high heat until a crust starts to form, about 3 minutes. Transfer the skillet to the oven and bake for about 20 minutes, or until the cake is browned and crusty on the bottom.

  3. Set the skillet over high heat; shake the pan to loosen the cake. Invert the cake onto a cookie sheet. Heat the remaining 2 tablespoons oil in the skillet. Slide the cake into the skillet, crusty side up and cook over high heat for 2 minutes. Return the skillet to the oven and cook for about 10 minutes, or until the bottom is crusty. Quarter the cake and serve hot.

Contributed By Published December 1996

457501 recipes/mashed-potato-cake 2013-12-06T23:36:54+00:00 Traci Des Jardins spring|roasting|dinner-party|easter|side-dishes|4|vegetarian december-1996,mashed potato cake,potato side dish,potato cake,Traci Des Jardins,Rubicon recipes,mashed-potato-cake 457501

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