Mashed Potato Cakes (Croquettes) are stuffed with mozzarella and baked in the oven until they are golden brown and the cheese is deliciously melted inside. If you love potato croquettes then you’ll love these easily mashed potato cakes.
Our family loves potato croquettes, but they are a labor of love and are usually fried. So I decided to make them easier and bake them instead.
The result? Amazing!
Baked Potato Cakes (croquettes)…
- Much easier to make than traditional croquettes; plus they’re baked, not fried.
- Parmesan cheese and fresh melted mozzarella are nestled inside each one of these soft, creamy potato cakes making them amazingly delicious.
- These are perfect little croquettes to serve as an appetizer or as a side at gatherings, holiday parties, and even game nights.
- They turn out very light and fluffy inside… and loaded with flavor!
- Serve them warm and watch them disappear!
This recipe is adapted from our mom’s best-mashed potato pie which happens to be one of our most popular casseroles.
WATCH VIDEO: How to make our Mashed Potato Cakes? (1-minute)
How to Make Our Mashed Potato Cakes?
1. First, you will need a 12-cup muffin pan.
2. Then make some creamy-fluffy mashed potatoes.
3. You will need a few more ingredients: grated parmesan cheese, one egg, some bread crumbs, and a few slices of fresh mozzarella.
4. Then the rest is easy! …(*full recipe card below…+video!)
Notes and Tips for Success…
- Make a side of mashed potatoes. This recipe calls for 6 small potatoes and will make 12 potato cakes. You may have some leftover mashed potatoes to make an additional one or 2 more.
- You may also use leftover mashed potatoes from the night before with this recipe.
- Need to make the mashed potatoes creamy soft, and not too thick. You want the cakes to be soft and fluffy inside.
- All ovens vary, so check on them at around 45 minutes. Use a knife to gently pull one potato cake out to see if the sides are golden, if not – then they need a few more minutes in the oven.
Variations to stuff them…
- stuff them with some chopped mortadella
- or stuff with chopped ham
- serve them on a platter with a small bowl of our mom’s quick marinara sauce nearby for dipping. Delish!
Can we freeze these baked potato cakes?
Yes, you can. First, bake them. Allow them to cool completely before transferring them to an airtight container, then freeze.
To Reheat: Allow them to thaw on your counter for at least one hour before reheating. Then reheat them on a baking sheet in a preheated oven for about 15 minutes or more, until they are thoroughly heated.
You can reheat them in the microwave as well. Just reheat for 30 seconds to 1 minute or more as needed.
They will freeze beautifully for up to 3 weeks.
What to serve these potato cakes with…
Serve these little mashed potato cakes alone, as a starter, or as a side to many delicious options.
- Roasted Boneless Turkey Breast
- 2-Steps for Best Spiral Glazed Ham
- The Perfect Filet Mignon Roast
- Oven-Baked Brisket
- Parmesan Crusted Chicken Cutlets
Additional easy recipes for potatoes…
- Roasted Potatoes and Sweet Red Peppers
- Roasted Potato Marinara
- Mom’s Best Mashed Potato Pie
- Creamy Potato and Zucchini Au Gratin
- Best Creamy Mashed Potatoes
- 6 small potatoes - skins peeled off, chopped into quarters
- 1/2 cup low-fat milk
- 6 Tbsp. unsalted butter
- 3/4 tsp. of Himalayan salt
- fresh cracked black pepper to taste
- 4 (heaping) Tbsp. of grated parmesan cheese
- 1 large egg
- 2 Tbsp. freshly minced parsley
- 6 to 7 slices of fresh mozzarella ( I used presliced log of fresh mozzarella)
- plain breadcrumbs (or GF)
- olive oil cooking spray
MAKE THE MASHED POTATOES:
1. In a medium size pot, add the potatoes and fill with enough water to level with the potatoes. Bring to a full boil, and boil them for 10 to 12 minutes until you can pierce a paring knife.
2. Drain the potatoes and transfer them to a mixing bowl. Add the butter and mash the potatoes with a potato masher. Pour in the milk and mash until it is a very creamy consistency. NOTE: if you need additional milk for the potatoes creamy texture, you may add additional milk. Add chopped parsley, salt, and black pepper to taste.
3. PREHEAT the oven to 350 degrees F (180C).
4. NEXT, add to the mashed potatoes: one egg and grated parmesan cheese and use a large spoon or fork to blend the mashed potatoes until well combined. Taste. Then set aside.
PREPARE THE MUFFIN PAN:
5. Spray a 12-muffin pan with olive oil cooking spray. Then sprinkle each one with some bread crumbs. Then shake and slowly turn the muffin pan until all the bottoms and sides are coated with bread crumbs. NOTE: Do this over your kitchen sink, to allow excess crumbs to fall into the sink. Repeat it, if you have to, in order to get the muffin cups fully coated.
FILLING The MUFFIN PAN:
6. Use a teaspoon to scoop up some of the mashed potatoes ( about 1 tablespoon) and place it into each muffin cup. Use the back of the teaspoon to smooth it on the bottom, creating the first layer.
7. Take a slice of fresh mozzarella, and cut it in half or into quarters. Place one piece of mozzarella on top of the mashed potato layer. Continue, until every muffin cup has a chunk of mozzarella.
8. Grab additional mashed potatoes and cover each one with the top layer and smooth the tops with the back of the spoon. Next, sprinkle some breadcrumbs on top of each one.
9. Bake on an upper rack of the oven for 50 to 55 minutes ( up to one hour), until the tops and sides are golden brown.
10. Remove and let it sit for 5 minutes. Place a sheet of wax or parchment paper on a work surface. Then hold a 12 x 9 cutting board on top. Then flip the muffin pan directly over and onto the parchment paper, to allow the mini potato cakes to fall out. Transfer them to a serving platter. Serve them warm.
yields: 12 to 14 mini mashed potato cakes
Yield:12 to 14 servings
Serving Size:1 mashed potato cake
Amount Per Serving: Calories: 188Total Fat: 10.3gCarbohydrates: 13.8gFiber: 1.9gSugar: 1.4gProtein: 9.1g
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Happy Baking! 😉
xo anna and liz