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.
Thank you Idaho Spuds for sponsoring this post.
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.
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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!
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.
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