Smashed Potato-Cheddar Cakes with Warm Cran-Apple Sauce

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This makes for a great Fall/Winter meal and the whole family loves it.
Important helpful hint: When cooking the potato cakes we cook them on an electric griddle, not in a skillet. We did not have as much success with the cakes when using the skillet. Also, we found no need for the butter or oil to keep them from sticking while cooking. They came out like extra thick pancakes.
Racheal Ray has great easy recipies that are family friendly.

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Very tasty and easy to make! I used cold potatoes and did not thin them with any liquid. I cooked them over medium heat so the cheddar would not burn. Be sure to put a little bit more butter and EVOO in the pan after each batch so that none stick.

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I was so excited with the idea of using the leftover mashed potatoes!

They were a mess, fell apart, burned in the pan. Had to remix potatoes with other things, eggs etc after the first batch was such a disaster!!!

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What a mess! The first batch stuck to the pan and burned, the second completely fell apart. I also ended up putting them back in a pot and just eating them as mashed potatoes. I think they need a binder, such as an egg or two. Something needs to be in there to stick the potatoes together. They tasted yummy, but I was so dissapointed because I wanted nice little crunchy cakes. If you're going to make these, do not follow the recipe. Sorry, Rachael.

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I agree with everyone else. They were good (I skipped the sauce but they fell apart. The cheese burns easily and makes the potatoes stick to the pan. I ended up putting them all back in my pot and eating them as mashed potatoes.

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I made this recipe for our Thanksgiving dinner, and everyone loved it. I too, had a hard time keeping the cakes together. The first batch all ran together - however, they still tasted great! I experimented with the remaining potatoes by adding Italian breadcrumbs. I used just enough to firm up the "dough". I also tried using the Panko crumbs (Japanese bread crumbs in the last batch of "dough" and they provided a nice outer crispy crunch to the cake. One more modification was that I added a little chili powder to the cran-apple sauce to give it a little zip. I just felt like the whole combination was a little sweet - and I tend to lean towards sweet vs. spicy. The flavors were complex, comforting cheese & potatoes, with the sweet and spicy sauce. Delicious!

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I made some changes, but kept with the overall idea. I made the mashed potatoes the night before and added the extra ingredients she suggested at that time, while they were still warm. After about 24 hours in the fridge, I used a small ice cream scoop to dip out little balls. Because they were cold, they stayed together better when frying. After using the ice cream scoop, I also rolled them in flour, followed by egg, then coated them in the Panko crumbs. Keeping them cold and coating with the flour and egg before frying gave them perfect texture and I avoided having them fall apart like so many people complained about. I also used tongs to turn them which helped them stay together.

The Cran-apple sauce is awesome just like it is, but I did use my hand mixer to make it a little smoother. My husband loves this interesting twist on mashed potatoes.

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This is a great recipe for leftover mashed potatoes. I ended up serving mine like mashed potatoes as I believe I thinned out the potatoes to much and they fell apart in the pan. Great tasting though.

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These were so yummy, but fell apart completely! Maybe because there isn't any flour?? I ended up serving them like mashed potatoes. They were absolutely delicious, though. I served them with warmed up homemade cranberry sauce from Thanksgiving and the Stuffed Meatloaf.