Idaho Potato Cake Recipes

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IDAHO POTATO CAKE



Idaho Potato Cake image

Potato in a cake that isn't a latke? You bet! Mashed potato gives this dessert body and a super moist texture. Martha made this on episode 704 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Yield Serves 12 to 16

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
Cocoa powder, for dusting pan
1 large baking potato (about 10 ounces)
1 3/4 cups cake flour (not self-rising)
1 teaspoon coarse salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces semisweet chocolate, melted and slightly cooled
1/2 cup sour cream
Whipped cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Brush a 12-cup Bundt or tube pan with butter. Dust with cocoa, tapping out excess.
  • Peel potato and coarsely chop. Place in a small saucepan and add enough water to cover. Heat over medium-high, bring to a boil, and cook until tender. Drain, then mash until no lumps remain. Measure out 3/4 cup for the recipe; set aside. Reserve the remainder for another use.
  • Whisk together flour, salt, baking powder, and baking soda. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar and beat on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla and melted chocolate and beat until thoroughly incorporated. Add potato and beat to combine. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, beating until just combined.
  • Transfer batter to prepared pan and smooth top with an offset spatula. Bake until a cake tester comes out clean, about 50 minutes. Transfer to a wire rack to cool for 20 minutes. Turn out onto rack to cool completely. (Cake can be wrapped in plastic and stored at room temperature up to 1 day or frozen up to 1 month.)
  • When cake has completely cooled, slice with a serrated knife, and serve with a dollop of whipped cream, if desired.

IDAHO POTATO CAKE



Idaho Potato Cake image

Potatoes in dessert? Many cooks never think of the possibility. But this delicious cake gets its moist texture from Idaho spuds. We raise them here on our farm, and our son has also developed and markets potato ice cream! -LaRene Reed, Idaho Falls, Idaho

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 10

1 cup butter, softened
2 cups sugar
2 large eggs
1 cup cold mashed potatoes
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 cup 2% milk
1 cup chopped nuts

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa and baking soda; add alternately with milk, beating well after each addition. Stir in nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 337 calories, Fat 17g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 244mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

IRISH POTATO CAKES



Irish Potato Cakes image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 0

Steps:

  • Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

IDAHO POTATO CAKE



Idaho Potato Cake image

Make and share this Idaho Potato Cake recipe from Food.com.

Provided by MizzNezz

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

1 cup butter
2 cups sugar
2 eggs
1 cup cold mashed potatoes
1 teaspoon vanilla
2 cups flour
1/4 cup cocoa
1 teaspoon baking soda
1 cup milk
1 cup chopped nuts

Steps:

  • Cream butter and sugar until fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Blend in potatoes and vanilla.
  • Combine flour, cocoa, and baking soda.
  • Add alternately with milk, blending well.
  • Stir in nuts.
  • Bake in greased 13x9 pan for 45 minutes at 350F degrees.

POTATO CAKES



Potato Cakes image

Provided by Pierre Franey

Categories     dinner, easy, lunch, quick, weekday, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 Yukon golden potatoes, about 1 1/4 pounds, or russet, Washington, Idaho or Maine
1 egg, beaten
1/2 cup finely chopped onion or scallions
4 tablespoons flour
2 teaspoons baking powder
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil

Steps:

  • Peel the potatoes and grate them, using the large opening of a 4-sided hand grater.
  • Empty the grated potatoes into a bowl and add the egg, onion, flour, baking powder, nutmeg, salt and pepper. Blend well.
  • Heat the oil over medium heat in a large nonstick skillet and with an ice cream scoop or large spoon, drop the mixture into the pan to form 8 patties of equal size. Cook until golden on one side. Turn and cook on the other side until golden brown.

Nutrition Facts : @context http, Calories 199, UnsaturatedFat 7 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 443 milligrams, Sugar 2 grams, TransFat 0 grams

BASIC HASSELBACK IDAHO® POTATOES



Basic Hasselback Idaho® Potatoes image

For just a little more effort than a plain baked potato, you can make these showy Hasselback potatoes. They are easy to make and encompass two favorite potato textures - edges that are crispy like your favorite French fries with a creamy center reminiscent of mashed. These basic Hasselback potatoes will make you look like a cooking whiz and using Idaho® Potatoes will prove that you clearly have discerning taste!

Provided by Idaho® Potatoes

Categories     Side Dish     Potato Side Dish Recipes

Time 1h25m

Yield 4

Number Of Ingredients 8

4 large Idaho® Russet Potatoes
lemon juice
4 tablespoons butter or oil
fresh rosemary
1 large clove garlic, sliced
salt
pepper
fresh parsley, chopped, for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • Prepare a bowl of cold water with a squeeze of lemon juice in it. Slice off the bottom of each Idaho® Russet Potato lengthwise to make them steadier for cutting. Place potato between two chopsticks. Cut slits 1/4 apart using the chopsticks as a guide to keep from cutting all the way through. The slices should stay connected at the bottom. Carefully fan out the sliced pieces without breaking them apart. Place the cut potato in the prepared bowl of water while you cut the remaining potatoes.
  • Melt butter in a saucepan over medium heat. Add a couple of sprigs of rosemary, the sliced garlic, and a sprinkle of salt and pepper. Let sit a few minutes to season the butter.
  • Remove potatoes from water and dry thoroughly. Place on a baking sheet. Brush potatoes with some of the melted butter and bake for 1 hour. Halfway through cooking, the potatoes will start to fan out. When this happens, brush with some more of the melted butter.
  • Remove from the oven. Brush with remaining butter, sprinkle with salt, and garnish with chopped parsley. Serve right away.

Nutrition Facts : Calories 103.7 calories, Carbohydrate 0.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Protein 0.2 g, SaturatedFat 7.3 g, Sodium 82 mg

CRISPY POTATO CAKE



Crispy Potato Cake image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 5

2 sticks (16 tablespoons) unsalted butter
6 large Idaho baker potatoes, peeled
Kosher salt and freshly ground black pepper
1 bunch fresh thyme
Creme fraiche or sour cream and salmon roe, optional, for serving

Steps:

  • Clarify the butter: Melt the butter in a small saucepan and bring it to a gentle simmer.
  • Shut off the heat and allow it to sit a minute on the stove. The milk solids should start to sink to the bottom. Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids. These are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown. Keep the butter warm on the stove.
  • Prepare the potatoes: Using a mandoline slicer or a sharp knife, cut the potatoes into thin 1/8-inch-thick slices. Transfer them to a bowl, sprinkle with a pinch of salt and black pepper, cover with all but 2 tablespoons of the melted butter and toss to coat.
  • Pour the remaining 2 tablespoons butter in the bottom of an 8-inch nonstick skillet and swirl it around to coat the bottom and sides. Add the thyme and a pinch of salt. It will start to crackle a little. Cook until it is no longer crackling, about 5 minutes, then remove the thyme from the butter and let cool slightly, about 1 minute. Strip half of the thyme leaves from the stems into the bowl with the potatoes.
  • Preheat the oven to 350 degrees F.
  • Assemble: Remember that the bottom layer will be the top when you unmold this cake so it should be done with extra care. Beginning in the center of the skillet, layer the potatoes in an overlapping circle following the edge of the skillet. Continue with the remaining potatoes, switching the direction and adding some salt and add a few spoonfuls of the potato liquid in between each layer. Gently press down on the potatoes as you're layering to make sure they stick together and form a cake. Pour any remaining potato liquid on top.
  • Cook: Place the skillet on high heat and cook until the water starts to release itself from the potatoes and you can see the edges browning, 10 to 12 minutes. Place the skillet on a baking sheet, transfer the baking sheet to the oven and cook, undisturbed, for 15 minutes.
  • Remove the baking sheet from the oven and carefully pour off any excess butter from the skillet into a bowl; save. Carefully line the hot baking sheet with parchment paper, then flip the skillet onto the sheet in one deft motion. Lift off the skillet and pour the reserved butter over the cake. Return the baking sheet to the oven to cook until the top of the cake is golden brown and crispy and the potatoes feel completely tender in the center when pierced with the tip of a knife, about 15 minutes.
  • Serve: Carefully transfer the cake to a cutting board, season with salt and cut into wedges like a pie. Serve with roe or creme fraiche if desired.

CRISPY POTATO CAKE



Crispy Potato Cake image

Provided by Jonathan Reynolds

Categories     easy, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 4

4 large russet or Idaho potatoes (about 2 pounds), peeled
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup vegetable oil, plus more as needed

Steps:

  • Using a mandolin or food processor, julienne the potatoes. Toss with salt and pepper.
  • In a 12-inch skillet, heat the oil over high heat until very hot but not smoking. Add the potatoes and press with the back of a spatula to form an even layer. Lower the heat to medium and cook until the bottom is golden brown, 10 to 20 minutes, shaking the pan frequently so the potatoes don't stick and adding oil as needed.
  • Flip the potato cake, add more oil if necessary and cook until the other side is golden brown. Cool the cake briefly on a wire rack and cut into 6 wedges.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 1 gram, TransFat 0 grams

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