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Potato Pies (Easy Recipe) – Insanely Good

Potato Pies (Easy Recipe) - Insanely Good
Potato Biscuits (Easy Recipe)Potato Biscuits (Easy Recipe)
Potato Biscuits (Easy Recipe)Potato Biscuits (Easy Recipe)

Potato cookies are the tastiest way to reuse leftover mashed potatoes! They are incredibly addictive, super versatile and insanely easy to make.

Crispy on the outside and smooth and creamy on the inside with a sweet-savory flavor profile, it’s the ultimate comfort food!

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Potato Biscuits With Sour Cream And Chives GarnishPotato Biscuits With Sour Cream And Chives Garnish

Whether you’re serving these for breakfast, lunch or dinner, they’ll be gone in minutes.

So if you want to transform last night’s dinner into an epic dish, try my recipe for crispy golden tater tots.

You won’t regret it!

Why you love mashed potatoes

Besides being insanely delicious, there are even more reasons to try this recipe:

  • The ingredients are affordable pantry staples.
  • They’re a cinch to make – just 30 minutes from kitchen to table.
  • They’re easy to adjust, so you can throw in any other leftovers you might have in the fridge!
Potato Biscuits Ingredients: mashed potatoes, all purpose flour, onion, egg, salt and pepper and oilPotato Biscuits Ingredients: mashed potatoes, all purpose flour, onion, egg, salt and pepper and oil

Ingredients

  • Mashed potatoes – this recipe is the perfect way to use up leftover mashed potatoes! Make sure they are nice and cold so they are easier to handle.
  • Flower for all purposes – it gives the cakes structure.
  • Onion – for extra flavour.
  • Egg – for binding the ingredients together.
  • Salt and pepper – taste. Add more or less to suit your preference.
  • Vegetable oil – for baking the cakes. For best results, use a neutral-tasting oil with a high smoke point.

Making potato cakes

1. Make the batter.

Mix the mashed potatoes, flour, chopped onion, egg, salt and pepper. They should form a thick and creamy batter when ready.

If your batter is too runny, add more flour. If it’s too thick, add a splash of milk. It depends on the mashed potatoes and how they were made in the first place.

For example, if you mix your potatoes with butter and milk, they may need extra flour to help bind all that added moisture.

2. Bake the cakes in the pan.

First, heat some vegetable oil in a frying pan over medium heat. This part is crucial, so don’t skip it!

If the oil is not hot enough, your cakes will become soggy.

Next, drop a 4-inch mound of batter onto the preheated oil and skillet. Flatten with a spatula and fry both sides for about 5 minutes each or until golden brown.

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Place the cooked potato cake on a plate lined with paper towels to drain excess oil.

Repeat until all your batter is used up.

3. Serve and enjoy!

I like to serve my tater tots with sour cream and chives. Feel free to add your toppings of choice.

Stack of Potato Biscuits Served On A White Plate With Sour Cream And Chives GarnishStack of Potato Biscuits Served On A White Plate With Sour Cream And Chives Garnish

Which mashed potatoes are best for potato pies?

Yukon Gold potatoes are best for tater tots because they are best for mashed potatoes. They are rich and creamy and make thick mashed potatoes. Russet potatoes are another good option because they are not too moist and have a high starch content. That makes them more stable and airy.

That said, not all Yukon Gold mashed potatoes are created equal.

Some are thick and dense with just a hint of salt, while others are thin and runny with lots of butter and cream.

Some are even cheesy or loaded with skins and bits of bacon.

So as said, it really depends.

For this recipe, you want the mashed potatoes to be thick but still moist.

Of course, if all you have is liquid puree, that’s okay. You can fix it by adding more flour to the recipe to give the potatoes more texture.

Or, if your mashed potatoes are way too thick, thin them out with a splash of milk and a knob of butter.

Tips for making potato pies

  • Use cold, refrigerated mashed potatoes. They are thicker and denser, so easier to handle than warm or warm mash.
  • Instead of a knife, use a cheese grater to finely chop the onion. This releases more of their sweet juices and gives the tater tots a stronger flavor.
  • If your mashed potatoes are already pre-seasoned, you probably don’t need a lot of salt. Add the seasonings last and taste the batter – adjust accordingly.
  • Use a neutral-tasting oil with a high smoke point. Vegetable, canola and coconut oils are all great for frying.
  • Instead of in a frying pan, you can also bake these cakes with an electric baking tray or waffle iron. I love the waffle iron method because it gives you nice crispy pockets.
  • Drain off excess oil by placing the tater tots on a plate lined with kitchen paper. This keeps the cakes nice and crunchy while they wait for the others to cook.
Potato cookies with a bite of our and sour cream on itPotato cookies with a bite of our and sour cream on it

variations

Make these tater tots your own by adding a few additions! If you’re looking for suggestions, I’ve got tons:

  • Grated cheese: We all know that potatoes and cheese are a match made in heaven! You can choose any cheese you like, from Parmesan and mozzarella to cheddar.
  • pizza toppings: I’m talking pepperoni, bacon, garlic and more! Whatever topping you like on your pizza, make sure to cut the ingredients into small, uniform sizes for an easy bite.
  • Vegetables: carrots, corn, peas, or whatever you have in the fridge. Again, cut them into small pieces for easy consumption.
  • Grinded meat: Beef, pork, turkey – check your fridge again for leftovers and toss them into the batter.
Crispy Potato Biscuits With Sour Cream On ItCrispy Potato Biscuits With Sour Cream On It

Frequently Asked Questions

Are these tater tots the same as the Jewish latkes?

Potato cakes are not the same as Jewish latkes because the latter uses grated potatoes. Potato pies, on the other hand, use mashed potatoes for a creamier finish. The two have a similar taste, but the latkes are much crunchier.

Is this a copycat recipe from Arby’s Potato Cakes?

I believe Arby’s now discontinued tater tots are more like hash browns than cakes.

So again, while the flavor profiles are similar, the textures are different.

How do you make sure the potato cakes don’t stick to the pan?

Make sure you put enough oil in the pan and give it time to preheat before adding the batter.

It should be shiny and shiny.

Test it by splashing a few drops of water (not a spoon!) into the pan. If it hisses, it’s done.

What toppings can I add to mashed potatoes?

Whatever your heart desires!

I like to finish these pies with a dollop of sour cream and a pinch of chives.

The coolness of the sour cream provides a nice contrast to the warm cakes. And the chives add a pop of color and a peppery flavor that really enhances the flavor of the tater tots.

You also can’t go wrong with chunks of bacon, shredded cheese, and salsa.

How should I store potato cakes?

Save

For storage it is important to leave the potato cakes cool down completely first. If you put them away right away, they will become soggy the next day.

Place the cooled potato cakes in an airtight container lined with dry paper towels. Refrigerate for 3 to 4 days.

To freeze

Potato cakes are best consumed immediately after cooking. But if you absolutely need to keep them much longer, you can still do that with the freezer.

Keep in mind that their quality will decrease over time.

Again, let the pancakes cool completely before freezing.

Arrange the pancakes in a single layer on a baking sheet. Freeze for 1 hour or until hard.

Transfer the tater tots to freezer-safe bags and label the bags accordingly.

Frozen potato cakes will keep for up to 3 months.

Heat up

Place the tater tots in the oven and heat them at 350 degrees Fahrenheit for 10 to 15 minutes.

If you have a hot air fryer, reheat them in it for 5 to 10 minutes, also at 350 degrees Fahrenheit.

You can also use the toaster oven.

None of these methods require you to thaw the tater tots beforehand. Instead, you can reheat them straight from the freezer.

More Potato Recipes You’ll Love

Amish Potato Salad
4-Ingredient Potato Soup
Airfryer Potato wedges
Sweet potato frittata
Sweet potato fries

Potato Biscuits (Easy Recipe)Potato Biscuits (Easy Recipe)

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