Amish Potato Cakes with Sour Cream or Applesauce

Why You’ll Love This Recipe

• Classic Amish comfort food: crisp on the outside, soft and tender inside, with simple, hearty flavors.
• Perfect use for leftover mashed potatoes, turning them into something that feels brand new.
• Pan-fried, not deep-fried, so you get a satisfying crunch without a vat of oil.
• Equally good sweet or savory: try them with tangy sour cream or traditional applesauce.

Grocery List

• Produce: Russet or Yukon Gold potatoes (if not using leftovers), yellow or sweet onion, fresh chives or parsley (optional)
• Dairy: Unsalted butter, milk (if making mashed potatoes from scratch), sour cream
• Pantry: All-purpose flour, kosher or fine salt, black pepper, garlic powder (optional), neutral frying oil, unsweetened applesauce

Full Ingredients

For the Mashed Potatoes (if not using leftovers)

• 2 lb (900 g) Russet or Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 1 1/2 tsp kosher salt (for the cooking water)
• 3 Tbsp unsalted butter
• 1/3 cup (80 ml) milk (whole or 2%)
• Salt and pepper, to taste

For the Potato Cakes

• 3 cups (about 750 g) cooled mashed potatoes
  • Use the batch above (you may have a little extra) or well-seasoned leftovers.
• 1 large egg
• 1/2 cup (60 g) all-purpose flour, plus 2–3 Tbsp extra for dusting and adjusting texture
• 1/4 cup (30 g) very finely minced onion (about 1/4 small onion)
• 2 Tbsp minced fresh chives or flat-leaf parsley (optional but recommended)
• 1 tsp kosher salt (or 3/4 tsp fine salt), plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/4 tsp garlic powder (optional)
• 3 Tbsp neutral oil (canola, sunflower, or vegetable), plus more if needed
• 2 Tbsp unsalted butter

To Serve

• 1 cup sour cream
• 1 cup unsweetened applesauce (homemade or store-bought)
• Extra minced chives or parsley for garnish (optional)

Step-by-Step Instructions

Step 1: Prepare or Gather the Mashed Potatoes

If you already have leftover mashed potatoes, measure out 3 cups and bring them to room temperature so they are easier to mix. If you are starting from raw potatoes, place the peeled potato chunks in a large pot, cover with cold water by about 1 inch, and add 1 1/2 teaspoons of kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 12–15 minutes, until the potatoes are very tender when pierced with a fork.

Drain well in a colander, letting steam escape for 2–3 minutes so excess moisture evaporates. Return the potatoes to the warm pot, add the butter and milk, and mash until smooth but not overly whipped. Season to taste with salt and pepper. Let the mashed potatoes cool to at least room temperature (slightly chilled is even better) so the potato cakes hold together well.

Step 2: Mix the Potato Cake Batter

In a large mixing bowl, place 3 cups of the cooled mashed potatoes. Add the egg, 1/2 cup of flour, minced onion, chives or parsley (if using), 1 teaspoon of salt, 1/2 teaspoon of black pepper, and garlic powder. Using a sturdy spoon or spatula, mix until everything is evenly combined and no streaks of egg remain.

The mixture should be thick, soft, and slightly sticky but able to hold its shape when pressed together. If it feels very loose or runny (this can happen with very creamy mashed potatoes), stir in an extra tablespoon of flour at a time until it holds together. If it feels dry or crumbly, drizzle in 1–2 teaspoons of milk and mix again. Taste a tiny bit and adjust the seasoning with more salt or pepper if needed.

Step 3: Shape the Potato Cakes

Line a baking sheet or large plate with parchment paper or lightly flour it to prevent sticking. Place 2–3 tablespoons of flour in a small bowl for dusting your hands. Scoop the potato mixture using a 1/4-cup measure or large spoon, and roll each portion gently between your floured hands to form a ball.

Pat each ball into a patty about 1/2 inch thick and 2 1/2–3 inches wide. Lightly dust the outside of each patty with a bit of flour and place it on the prepared baking sheet. This thin flour coating helps the outside crisp and makes flipping easier in the pan. Continue until all the mixture is used; you should have about 10–12 patties.

Step 4: Preheat the Skillet and Fat

Heat a large, heavy skillet (cast iron works beautifully) over medium heat for 2–3 minutes so it is evenly hot. Add 3 tablespoons of neutral oil and 2 tablespoons of butter to the pan. Let the butter melt and foam, then swirl or tilt the pan so the bottom is evenly coated. The fat should be hot and shimmering but not smoking; if it begins to smoke, slightly reduce the heat.

A good test: carefully place a tiny piece of potato mixture in the pan. If it sizzles gently but steadily, the pan is ready. If it just sits there, let the pan heat a bit longer. If it sputters violently, reduce the heat slightly before adding the patties.

Step 5: Pan-Fry the First Side Until Golden and Crisp

Working in batches to avoid crowding (usually 4–5 patties at a time), gently lay the potato cakes into the hot skillet. Leave a little space between each one so you can flip them easily. Do not move them for the first 3–4 minutes; this undisturbed time lets a crisp crust form.

When the bottoms are a deep golden brown and the edges look set, carefully slide a thin spatula underneath a cake. If it sticks, give it another 30 seconds. Once it releases easily and is nicely browned, flip it over. Adjust the heat as you go so the cakes brown slowly and evenly, not too dark or too pale.

Step 6: Finish Cooking, Keep Warm, and Serve

Cook the second side for another 3–4 minutes, until the potato cakes are golden brown all over and heated through in the center. Transfer the finished cakes to a paper-towel-lined plate or a wire rack set over a baking sheet to drain any excess oil. To keep them warm while you fry remaining batches, place the sheet in a 200°F (95°C) oven.

If the pan looks dry between batches, add a little more oil and a small knob of butter, allowing it to heat before adding more patties. Repeat with the remaining potato cakes. Serve the Amish potato cakes hot, with generous spoonfuls of sour cream and applesauce on the side. Garnish with extra chopped chives or parsley, if you like.

Pro Tips

• Cool mash = better texture: Using cooled or leftover mashed potatoes helps the cakes hold together and crisp instead of falling apart.
• Do not rush the browning: Medium heat and a few undisturbed minutes per side give you an even, deep golden crust without burning.
• Adjust flour to your mash: Creamier mashed potatoes need more flour; drier potatoes need less. Aim for a soft but shapeable mixture.
• Use a thin spatula: A flexible, thin metal spatula slides under the delicate cakes more easily for clean flipping.
• Season at the end: Taste a cooked test cake and adjust the salt or pepper in the remaining mixture if needed before frying all the rest.

Variations

• Cheesy Potato Cakes: Stir 1/2 cup (about 55 g) finely shredded sharp Cheddar or Swiss cheese into the potato mixture before shaping. The cheese will melt and create extra richness and a slightly gooey center.
• Herb and Onion Potato Cakes: Increase the minced onion to 1/3 cup and add 2 tablespoons each of minced chives and parsley. This gives a brighter, more savory flavor and speckles of green throughout.
• Garlic and Bacon Potato Cakes: Add 2 cloves finely minced garlic and 1/3 cup finely chopped, crisp-cooked bacon to the mixture. Reduce the salt slightly to compensate for the salty bacon.

Storage & Make-Ahead

To make ahead, you can prepare and shape the potato cakes up to 1 day in advance. Arrange them in a single layer on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate. Dust them lightly with flour just before frying if they look damp.

Leftover cooked potato cakes keep well. Let them cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a lightly oiled skillet over medium heat for 3–4 minutes per side, or in a 375°F (190°C) oven on a baking sheet for 10–12 minutes, turning once, until hot and crisp again. For longer storage, freeze cooked cakes in a single layer until firm, then transfer to a freezer bag for up to 2 months; reheat from frozen in a 375°F (190°C) oven until warmed through and re-crisped.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, about 2–3 potato cakes, not including toppings): about 375 calories, 8 g protein, 48 g carbohydrates, 18 g fat, 4 g saturated fat, 4 g fiber, and 650 mg sodium. Actual values will vary based on the exact ingredients used, how much flour and oil are absorbed, and portion size.