Garlicky Mashed Potato Cake Recipe (2024)

Induction? Cast Iron. Non-stick? Cast Iron. Perfect crunchy bottom? Cast Iron. Hubby gets back from the bar too late? Cast Iron.

Mixing up the potatoes, garlic, butter, and sour cream inside the skillet was a headache. Do yourself a favor and mix it up in a separate bowl. Yes, it's one more dish to clean, but saves you getting potato mash all over the stove, and everything gets mixed up much more smoothly.

My husband who is Swiss has been making this for years. It’s a Swiss classic called rosti. He always uses Yukon golds which he boils the day before and the next days he uses a box grater. No crème fraîche. He cooks it all in one big potato cake in the pan using butter and olive oil. It’s light as a feather. In Switzerland it’s often served with a fried egg and a slice of ham on top. It’s a very special treat.

I would think a cast iron skillet would be good. It's not considered "nonstick," but I think it would give the bottom of the cake a nice crunchy texture. I'd love opinions on that idea.

Save energy. Microwave the potatoes until soft, probably 10 minutes.

That’s only 1T butter per spud. If you go out to eat you’re being served a lot more than that.

Properly tempered cast iron IS the ultimate nonstick pan.

I made this with olive oil and omitted butter. They were tasty and very good.

We made this last night to go with beef short ribs. It was delicious -- but four of us ate the whole thing with no leftovers. I don't know if we had especially big appetites, but this seems a little skimpy for 8 people...

Safety note: Teflon pans are generally not oven-safe above 350 degrees. If you haven't put your non-stick pan in the oven before, check to make sure its coating can withstand the temperature.

Made a halved recipe tonight. Really good even thou mine didn't have the same even brown crust as shown in the picture. I was using an 8"cast iron pan for about 1.75lb russets.

For dairy-free and vegan, Tofutti makes a tasty vegan sour cream.

Do you think I could make it with sweet potatoes and leave out the garlic, replacing it with cinnamon, brown sugar and butter? Perhaps pecans and bourbon as well.

On the day you buy the six potatoes also buy the sour cream.

The intro suggests a " very well-seasoned" cast iron skillet as an alternative. I agree that cast iron would be the way to go here!

Would add slightly less butter! 4T I think

1/2 onion half olive oil half butter. Some olive oil In mix.

A Suggestion: perhaps the cooks who don’t want to make a recipe because they think there is too much sugar or fat could just move on to their fav low fat or low sugar recipe and spare the rest of us their negative comments. If you’re not making the recipe anyway, why comment? The rest of us like real food and if you practice moderation and exercise some real butter and sugar is really ok.

I don't have an oven safe pan. Can I flip the cake onto a baking sheet and bake?

I used russets as instructed, but I think a more flavorful and creamier potato would make this better. It was fun to make, but not a huge step above garlic mashed potatoes, which I love to fry as leftovers. Would likely do that instead next time: make the potatoes the day before and just fry patties.

This recipe is a good “base,” but like many of the other reviewers I put my own spin on the dish using some ingredients I had on hand. I included an entire yellow onion, fully caramelized, and a large heap of shredded sharp cheddar cheese. I also gave it 5-10 additional minutes in the oven a minute under the broiler to get extra crispy edges all around.

Made with leftover mashed. Added one egg and heaping spoonful of flour. Added parm and cheddar. Used dried garlic instead of fresh.

I used natural yogurt instead of sour cream. Less calories.

It never browned, didn't get crunchy, and eventually just burned black in the pan on the stove (was waiting for it to lose it's moisture). In the end it was still soggy (from the oil) and also burned. Not sure how I completely messed this entire thing up, it seemed pretty simple, but it was awful.

Great way to use up leftover mashed potatoes.

I made this yesterday in a fairly standard Lodge 10" cast iron skillet (very well-seasoned). Absolutely delicious. But, with 3 lb of russets, the potato cake was fairly thin (short?) at full diameter. Next time, I'll probably try doubling the recipe to get more tasty innards to go with the crispy outards. Adjust oven time accordingly.

It makes a nice colcannon cake.

I always make mashers the same as in her step 1. For just 2, I scrub 2 large russets, then bake on the lowest rack of my large toaster oven at 350° for 1 1/2 hrs. I just scoop out the flesh from skin into a large bowl and hand mash (we like it with lumps remaining). I always stir in grated cheese to melt (often sharp cheddar), then I add butter, sour cream, chopped green onion and fresh garlic. I'll definitely try sautéing my add-ins in the butter, then frying and roasting. Looks amazing.

3lbs of russet potatoes made an obscene amount. I boiled the potatoes and mashed them with seasoning and milk and sour cream. I fried the mash in butter and oil then flipped it and put it in the oven. Good but not great

my Calphalon 1390 10" pan is, according to the manufacturer, oven-safe. i suggest checking to see if yours might be as well. i don't cook with cast-iron pans (and yes i know they're the best etc.).