Shake up your basic mashed or baked potato recipe with these oven-baked mashed potato cakes. The cheese, chives, and sour cream make them flavorful and delicious. And did I mention they have cauliflower and are gluten-free. It’s also a great way to use up left-over mashed potatoes!
- 4-5 Medium White Potatoes
- 1/2 to 3/4 head cauliflower
- 3/4 cup sour cream
- 1-1/2 cups shredded cheese (Mexican blend)
- Black pepper to taste
- 1 tsp fresh chives (chopped)
Wash 4-5 medium white potatoes. I prefer white potatoes because the skins are thin and you can leave them on. Cut the potatoes into small cubes.
Chop cauliflower into pieces. Place the potatoes and cauliflower in a large pot, cover with water and bring to a boil. Lower heat to medium and cook for 10-15 minutes (until fork tender).
Drain the water. Mix in 3/4 cup sour cream, mashed potatoes & cauliflower, and black pepper to taste. Then fold in 1 cup shredded cheese and chives.
Scoop mashed potato mixture into greased muffin tins. Optionally, you can place the entire mixture into baking dish (this option is actually quicker & easier).
Bake at 350 degrees for approximately 35-40 minutes.
Remove from oven and add the remaining 1/2 cup of shredded cheese to the top of the potatoes. Then bake for an additional 10 minutes.
Optionally, you could also add bacon bits.