Flourless Mashed Potato Cakes In The Air Fryer
Instant Pot mashed potatoes used to make delicious war time mashed potato cakes. Loaded up with cheese and seasoning, these are perfect for a quick lunch or dinner in the air fryer.
Prepare the mashed potatoes. Peel and dice the white potatoes and place them in the Instant Pot. Pour in the vegetable stock over the potatoes. Place the lid on the Instant Pot, set the valve to sealing and cook for 25 minutes on manual. Use quick pressure release and drain the potatoes and place them back in the Instant Pot. Using a masher or a blender and adding a little milk at a time, turn the potatoes into mashed potatoes. Season them well with salt and pepper.
Place the mashed potato in the freezer. We placed our Instant Pot inner pot in our large chest freezer for an hour. It then makes the potatoes very cold and a bit hard, perfect for the texture needed for mashed potato cakes. Though if your mash has been in the fridge overnight then that is fine too.
Prepare your mashed potato cakes. Place the cheese and the seasoning in the Instant Pot, mix it up thoroughly with your hands and form mashed potato cake shapes.
Place the mashed potato cakes in batches of 4 in the air fryer grill pan inside of your air fryer. Cook for 12 minutes at 180c/360f and serve while they are still warm.
For making mashed potatoes I prefer to use a hand blender. Its much quicker than a classic masher and gets rid of the lumps a lot quicker. If you have already got mashed potato in the fridge from the day before ignore steps 1 and 2 and start with step 3.
For the stock we used this one. It gives so much more flavour compared to a cheap stock cube. Though you can use either.
I love onions. If you have some spare onion thinly dice it and add it with the cheese. It gives it a lovely texture. Try to get your mashed potato cakes to equal sizes.
This will make sure that they are all cooked properly. I use my air fryer grill pan in this recipe. If you don’t have one you can get one here, or a plan B is to cut up a baking mat to the air fryer size.
The mashed potato cakes that we made was from 2.5 kilos of potatoes which is approximately 5.5 pounds.
Obviously, it worked out as less once the skin was removed from the potatoes. Then this batch made 16 mashed potato cakes.
So, if you just want to make 4 cakes then you would need just ¼ of the ingredients listed above. If you want to freeze our mashed potato cakes then do steps 1-3 and then place them into zip loc bags in the freezer for later.
The preparation time is high for making mashed potato cakes and this is because of all the potatoes you have to peel. But if you are using leftover mashed potato, then the prep is less than 5 minutes.
Calories: 174kcal | Carbohydrates: 15g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 422mg | Potassium: 483mg | Fiber: 2g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 12.5mg | Calcium: 229mg | Iron: 3.6mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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