Speedy Garlic & Spinach Instant Mashed Potato Cakes: Your New Favorite Easy Side Dish
Discover the ultimate hack for incredibly delicious and undeniably easy potato cakes: using instant mashed potatoes! This recipe transforms simple pantry staples into a savory, satisfying treat that’s perfect for any meal. Whether you’re looking for a quick weeknight side, a delightful brunch option, or a fun appetizer, these crispy, flavorful cakes hit all the right notes. While we champion the convenience of Idahoan Roasted Garlic Mashed Potatoes for their pre-infused flavor, this versatile recipe effortlessly adapts to other instant mashed potato varieties or even leftover traditional mashed potatoes, making it a truly flexible addition to your culinary repertoire.
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About These Easy Instant Potato Cakes
Let’s be honest: sometimes, you just crave something wonderfully tasty and comforting without the fuss. That’s precisely where these instant mashed potato cakes shine. They are a delightful indulgence, offering a fantastic combination of textures and flavors that will quickly become a household favorite. Forget complicated recipes or long prep times; these cakes are all about embracing convenience without sacrificing taste.
Each potato cake boasts a perfectly crispy, golden-brown exterior, giving way to a soft, fluffy interior. The addition of fresh spinach not only lends a vibrant, appealing green hue but also a subtle, earthy freshness. Coupled with the savory kick of roasted garlic (especially when using pre-flavored instant potatoes), these pancakes offer a gourmet twist on a classic comfort food. They’re ready in minutes, making them incredibly approachable for even the busiest cooks or those new to the kitchen. The ease of preparation makes them a fantastic go-to for impromptu meals or when you need a satisfying dish in a flash.
The beautiful green from the spinach also makes these potato cakes an excellent choice for special occasions like St. Patrick’s Day, adding a festive touch to your celebration. Beyond holidays, their mild yet flavorful profile makes them incredibly kid-approved. Even the pickiest eaters often enjoy these fun, disc-shaped treats, especially when served with their favorite dipping sauce. They can be a fantastic way to sneak a few greens into a child’s diet, disguised within a familiar and beloved potato dish. Whether for breakfast, lunch, dinner, or as a hearty snack, these instant potato cakes are versatile, delicious, and guaranteed to bring smiles around the table.
Key Ingredients for Your Instant Mashed Potato Cakes
Crafting these delectable potato cakes requires only a handful of readily available ingredients, many of which you likely already have in your pantry. The magic truly lies in their simplicity and the clever use of instant mashed potatoes as a shortcut to flavor and speed.
For this particular recipe, I often reach for **Idahoan Roasted Garlic Instant Mashed Potatoes**. While this isn’t a sponsored post, I specifically mention the brand because it’s my personal favorite for its consistent quality and superb flavor profile, which genuinely enhances the garlic notes in these cakes without extra effort. As an avid backpacker and hiker, instant mashed potatoes are a staple in my pantry for quick trail meals. This habit has seamlessly translated into using them for swift and easy dinners at home when time is short and life gets busy – because, as we all know, life happens!
Here’s a breakdown of the essential components:
- For the base: Idahoan Roasted Garlic Instant Mashed Potatoes (prepared according to package directions to ensure the right consistency) and a touch of all-purpose flour to help bind the mixture and create that desired crispy texture.
- For moisture and binder: a single egg is crucial. It acts as a powerful emulsifier, holding all the ingredients together and preventing the cakes from crumbling in the pan.
- For flavor and vibrant color: a generous portion of freshly chopped spinach leaves adds not only a beautiful green hue but also a mild, slightly earthy taste. A pinch of kosher salt is essential to elevate all the other flavors.
- For leavening: baking powder helps these potato cakes become delightfully light and fluffy on the inside, preventing them from being too dense.
- For cooking: extra virgin olive oil is our fat of choice, perfect for achieving that golden, crispy crust and adding a subtle depth of flavor.
- For toppings: The classic combination includes sour cream for a tangy creaminess, finely chopped red onion for a slight bite and freshness, and fresh chopped flat-leaf parsley for a herbaceous finish.
While the basic toppings are fantastic, don’t hesitate to get a little “bougie” if the mood strikes! I haven’t personally tried it yet, but I imagine smoked salmon, perhaps a sprinkle of capers, and a fresh squeeze of lemon juice would be an absolutely divine pairing, transforming these humble potato cakes into an elegant appetizer or brunch dish. Other gourmet additions could include a dollop of crème fraîche or even a sprinkle of finely grated Parmesan cheese.
If you’re using plain instant mashed potatoes, another flavor, or even repurposing leftover regular mashed potatoes, you’ll want to adjust the seasoning. I highly recommend adding about 1/4 teaspoon (or to taste) of garlic powder to ensure you still get that wonderful savory garlic essence. You might also consider a dash of onion powder or a pinch of your favorite dried herbs like dill or chives to customize the flavor profile to your liking. The beauty of this recipe is its adaptability!
Tips for Perfect Instant Mashed Potato Cakes
Achieving those wonderfully crispy, flavorful potato cakes is all about technique. Here are some essential tips to guide you to potato cake perfection:
Mastering the Cook: Heat Control is Key
These instant potato cakes are designed to cook to a beautiful golden-dark brown around the edges, delivering that coveted crunch. This isn’t burnt; rather, it’s a deep, rich color that signifies optimal crispiness. Aim for a hue beyond “lightly golden.” To achieve this without burning the cakes, meticulous heat management is crucial. Start with your pan over medium-high heat to quickly bring the oil up to temperature. Once the oil is shimmering and hot, immediately reduce the heat to medium-low. This initial higher heat jumpstarts the browning process, while the subsequent lower heat allows the cakes to cook through evenly without charring the exterior. Always keep a watchful eye on them, as stove temperatures can vary, and adjust the heat as needed to prevent any burning.
The Art of the Flip: Patience Prevents Disaster
One of the most critical steps in making these delicate potato cakes is ensuring the underside is thoroughly cooked and well-browned before attempting to flip them. If you flip too soon, the cakes will be too soft and will likely fall apart in the pan, leading to frustration. You’ll know they’re ready when the edges appear set, the color is a deep crispy brown (as described above), and the cake feels firm when you gently nudge it with your spatula. Use a thin, wide spatula for best results, sliding it completely under the cake before confidently flipping it. This patience will be rewarded with perfectly intact, crispy potato cakes.
Working with the Thick Batter
Unlike traditional pancake batter, which is typically thin and pourable, this potato-egg-flour mixture is very thick, almost like a dense dough. Don’t be surprised by its consistency; it’s exactly what you want! To form the cakes, I find it easiest to use a 1/4 cup measuring cup to scoop out the mixture. Then, use a spoon or a rubber spatula to gently scrape the batter out of the measuring cup and into the hot skillet. Once the mixture is in the pan, use the back of that same spoon or spatula to gently tap down and shape the batter into a uniform disk. This slight compression helps create a more even surface for browning and ensures the cakes cook consistently.
Selecting the Right Oil
While extra virgin olive oil is recommended for its flavor and health benefits, you can experiment with other oils. Avocado oil or grapeseed oil are excellent choices for their high smoke points, ensuring your cakes don’t burn even at higher initial temperatures. Vegetable oil or canola oil also work well. The key is to use enough oil to coat the bottom of the pan generously, promoting even browning and crispiness, but not so much that the cakes become greasy. A quarter-inch layer in the pan is usually sufficient.
Frequently Asked Questions About Instant Potato Cakes
For the absolute best results, these potato cakes are best enjoyed immediately after cooking. When served fresh, they boast a delightful crispy exterior and a wonderfully creamy interior. As they cool, they tend to lose their signature crispiness, and the internal texture can become a bit gummy. If you must prepare them ahead of time, storing them in an airtight container in the refrigerator for up to 2-3 days is possible. For reheating, an oven or air fryer will yield better results than a microwave, helping to revive some of their crispiness, although they may not be as perfect as freshly made.
Absolutely! This recipe is incredibly adaptable. While Idahoan Roasted Garlic is a personal favorite, feel free to use any brand or flavor of instant mashed potatoes you prefer. If using plain instant mashed potatoes, I recommend adding about 1/4 teaspoon of garlic powder to the mixture to enhance the flavor profile and compensate for the absence of pre-flavored potatoes. You can also experiment with different flavored instant potatoes like butter & herb or cheddar, adjusting other seasonings as necessary.
Yes, absolutely! This recipe is a fantastic way to repurpose leftover real mashed potatoes. However, real mashed potatoes can sometimes be denser or drier after cooling, so you will likely need to add a bit of additional moisture to achieve the right consistency for the batter. I recommend starting with a couple of tablespoons of cream, half-and-half, milk, or even buttermilk, and mixing it in until the potatoes are loosened up and easily combined with the other ingredients. Taste and adjust seasonings as needed, adding garlic powder, salt, or other spices if your mashed potatoes were plain.
If your potato cakes are crumbling or falling apart, it could be due to a few reasons. The most common culprits are either the batter being too wet (add a tiny bit more flour, about a tablespoon at a time, until it’s thick but manageable), or you’re trying to flip them too soon. Ensure the first side is fully cooked, firm, and a deep crispy brown before attempting to flip. Also, make sure your egg is large, as it acts as a crucial binder.
While frying yields the crispiest results, you can certainly bake them as an alternative, though the texture will be slightly different. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper. Form the cakes as directed and place them on the baking sheet. Lightly brush the tops with a little olive oil. Bake for 15-20 minutes, flipping halfway through, or until golden brown and heated through. They will be less crispy but still delicious.
Serving Suggestions & Creative Variations
These garlic and spinach potato cakes are incredibly versatile and can be served in a multitude of ways, from a simple snack to a sophisticated side dish. Their savory flavor profile and satisfying texture make them a welcome addition to almost any meal. Beyond the traditional sour cream, red onion, and parsley, let your creativity flow!
Serving Ideas:
- **Brunch Star:** Serve them alongside scrambled eggs, crispy bacon, and fresh fruit for a hearty and flavorful brunch spread.
- **Dinner Side:** They make an excellent companion to roasted chicken, grilled fish, or even a simple pan-seared steak, offering a more exciting alternative to plain potatoes.
- **Appetizer Delight:** Make them slightly smaller for bite-sized appetizers. Top with a dollop of crème fraîche, a tiny sprig of dill, and a sliver of smoked salmon for an elegant presentation.
- **Kid-Friendly Meal:** Serve them with ketchup, ranch dressing, or a mild cheese sauce for a meal your kids will devour.
- **Sweet & Savory Twist:** For a unique experience, try serving them with a side of applesauce or a spoonful of cranberry chutney, especially if you’re a fan of the traditional potato pancake pairings.
Flavorful Variations to Experiment With:
Don’t limit yourself to just garlic and spinach! These potato cakes are a blank canvas for culinary exploration:
- **Cheesy Goodness:** Stir in 1/4 cup of shredded cheddar cheese, Parmesan, or crumbled feta into the batter for an extra layer of savory flavor. Cheese pairs wonderfully with both garlic and potato.
- **Herbal Infusion:** Enhance the freshness by adding other finely chopped fresh herbs like dill, chives, thyme, or rosemary. A tablespoon of fresh herbs can transform the flavor profile significantly.
- **Spicy Kick:** For those who enjoy a little heat, a pinch of cayenne pepper, red pepper flakes, or a dash of your favorite hot sauce can be mixed into the batter or offered as a topping.
- **Vegetable Boost:** Incorporate other finely grated vegetables such as zucchini (squeeze out excess moisture), corn kernels, or finely diced bell peppers for added texture, color, and nutrients.
- **Meaty Additions:** Crispy bacon bits, diced ham, or even finely shredded leftover chicken can be folded into the batter for a more substantial cake.
- **Mediterranean Inspired:** Add sun-dried tomatoes (chopped), Kalamata olives (chopped), and a pinch of dried oregano for a Mediterranean twist.
Remember, the base recipe is incredibly forgiving, so feel free to experiment with your favorite flavors and what you have on hand. The goal is to create a dish that you and your loved ones will genuinely enjoy!
Instant Mashed Potato Cakes with Garlic and Spinach
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Equipment
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large skillet
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mixing bowl
Ingredients
- 2 cups Idahoan Roasted Garlic Instant Mashed Potatoes prepared according to package directions
- 1 large egg
- ½ cup fresh chopped spinach leaves
- 1 tsp baking powder
- ⅓ cup all-purpose flour
- 1 pinch kosher salt
- ¼ cup extra virgin olive oil
- garnish: sour cream, chopped red onion, chopped flat-leaf parsley
Instructions
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Combine the mashed potatoes, egg, spinach, baking powder, flour, and salt in a mixing bowl.
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Preheat a large nonstick pan over medium-high heat. Add the olive oil. Once the oil is hot, drop the burner to medium-low.
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To cook the potato cakes, drop in ¼ cup potato mixture per cake. Cook until underside is a deep crispy brown, then gently flip to cook the other side.
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Drain cooked cakes briefly on a plate lined with paper towels. Serve. Yields: 10 cakes.
Nutrition
Why Choose Instant Mashed Potatoes for This Recipe?
The beauty of this recipe truly lies in its clever use of instant mashed potatoes. For many home cooks, time is a precious commodity, and instant mashed potatoes offer an unparalleled level of convenience that can transform meal prep. Here’s why they’re the perfect choice for these quick and easy potato cakes:
- **Unbeatable Speed:** Preparing mashed potatoes from scratch involves washing, peeling, boiling, draining, and then mashing fresh potatoes. This entire process can easily take 30-45 minutes. Instant mashed potatoes, however, are ready in mere minutes—just add hot water or milk, stir, and you’re done! This drastically cuts down on the overall cooking time for your potato cakes.
- **Pantry Staple & Shelf Stability:** Instant mashed potatoes are a fantastic pantry item, with a long shelf life. This means you can always have them on hand for those impromptu cravings or when you need to whip up a quick meal without a trip to the grocery store. They eliminate the worry of fresh potatoes sprouting or going bad before you can use them.
- **Consistent Texture:** When prepared according to package directions, instant mashed potatoes offer a remarkably consistent, smooth texture. This uniformity is ideal for forming the potato cake batter, ensuring each cake cooks evenly and has a delightful mouthfeel. You avoid any lumps or inconsistencies that can sometimes occur with homemade mashed potatoes.
- **Pre-Seasoned Options:** Many instant mashed potato brands come in a variety of pre-seasoned flavors, like the Roasted Garlic variety used in this recipe. This adds a depth of flavor with zero extra effort, saving you time on chopping garlic or measuring out additional spices. It’s a convenient shortcut to deliciousness.
- **Versatility:** As demonstrated by this recipe, instant mashed potatoes are not just for a simple side dish. They can be reimagined into exciting new forms, proving their versatility beyond what many might initially think. This recipe is a prime example of how to elevate a humble packet of instant potatoes into something truly special.
In essence, instant mashed potatoes are a busy cook’s secret weapon, allowing you to create comforting and delicious dishes like these garlic and spinach potato cakes with minimal effort and maximum flavor. They prove that you don’t always need to start from scratch to enjoy a homemade taste.
These Instant Mashed Potato Cakes with Garlic and Spinach are more than just a recipe; they’re a testament to how quick, simple ingredients can come together to create something truly satisfying and delicious. Whether you’re a seasoned chef or a kitchen novice, these easy potato cakes offer a foolproof way to enjoy a crispy, flavorful treat that’s perfect for any time of day. So, grab your instant mashed potatoes, embrace the convenience, and get ready to enjoy your new favorite side dish!