These Creamy Ranch Mashed Potato Cakes are a tasty side dish to complete any meal. Freshly grated parmesan cheese, sour cream, smoky bacon bits mixed with creamy ranch mashed potatoes and baked to perfection! Add a dollop of sour cream and a few chives as a finishing garnish.
Mashed Potatoes are a staple on our holiday table. It’s a side dish that everyone enjoys and I usually make an extra large batch.
Larger batches mean more leftovers which I thrive on during the busy holiday season. If there is something I can do that will save time for the next day, I’ll do it. And leftovers prevent me from having to cook again the next day.
Shortcuts are a must when preparing large holiday meals. That’s why I love to serve Idaho Spuds! They have five incredibly delicious flavors that are perfect for feeding a crowd.
I’ve decided to switch things up when it comes to serving mashed potatoes. Instead of offering a simple side of mashed potatoes, I’m turning them into individual potato cakes.
Everyone in the family loves ranch so naturally, that’s the flavor I went for. It’s crazy good with potatoes.
I cooked up two packages of Idaho Spuds Creamy Ranch Mashed Potatoes according to the package directions, mixed in freshly grated parmesan cheese, sour cream, bacon bits, and eggs for binding.
I divided the mixture into a 12-cup muffin tin and baked it for about thirty minutes. Mashed potato cakes are so easy!
Another great thing about Idaho Spuds is they are offering you a chance to win a luxury getaway to Shore Lodge on beautiful Payette Lake in McCall, Idaho! Visit idahospuds.com to learn more about the ‘Home for the Holidays’ contest.
Creamy Ranch Mashed Potato Cakes
- 2 (3.74 ounce) packages Idaho Spuds Creamy Ranch Mashed Potatoes
- 1/3 cup sour cream plus more for garnish
- 1/2 cup grated Parmesan cheese
- 1/4 cup bacon bits
- 3 large eggs lightly beaten
- chives optional, for garnish
Prepare the potatoes according the to package directions. Transfer to a large mixing bowl and allow to cool for 10 minutes.
Preheat the oven to 400°F. Lightly spray a 12-cup muffin tin with cooking spray. Set aside.
Add the sour cream, Parmesan, and bacon bits to the potatoes and mix until well combined. Add the eggs and mix well.
Divide the potatoes evenly among the muffin cups. They will be full to the rim. Bake for 30-35 minutes.
Cool the cakes in the pan for 10 minutes. Transfer to a serving platter. Garnish with sour cream and chives if desired.
Recipe NotesThe potato cakes can be baked and stored in an airtight container in the refrigerator for up to 3 days. To prevent the potato cakes from sticking, grease the pan well before adding the batter. Allow the cakes to cool before removing. They come out of the pan easier when they've had time to sit.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.