Field Notes

Chili Butter Potato Cakes

Getting the Most Out of Your Mashed Potatoes

When it comes to Thanksgiving, we get just as excited about the leftovers as we do about the main meal. But reheated mashed potatoes lose some of their magic on day two, so we’ve taken to turning them into individual mini potato cakes. Flavored with our Grove Blend Chili Butter and some sharp cheese, these cakes make a great base for poached eggs in the morning, or as a side to a simply prepared steak.

The Chili Butter imparts a gentle heat along with the bright flavors of coriander, cardamom and lemon. We like to use a sharp, salty cheese like pecorino; feta or goat cheese would also work well.

Chili Butter Potato Cakes

Yield: 20 mini cakes

  • Oil for greasing the pan
  • 2 cups mashed potatoes
  • 2 eggs
  • 2 tablespoons Chili Lab Grove Blend Chili Butter
  • ½ cup plus 2 tablespoons finely grated pecorino, divided
  • ½ teaspoon mild chili flakes, for garnish

Preheat the oven to 400°. Grease the cups of a mini muffin tin.

In a medium bowl, combine the mashed potatoes, eggs, chili butter, and ½ cup of the pecorino until completely incorporated. Season generously with salt and pepper.

Spoon 1 heaping tablespoon of the potato mixture into each cup in the muffin tin. Sprinkle the tops of each cake with some of the remaining 2 tablespoons pecorino and the chili flakes.

Transfer to the oven and bake for 15 to 20 minutes, until the tops are beginning to brown. Let cool for 5 minutes, then use a spoon to help release each cake from the tin. Serve warm.