Creamy Ranch Mashed Potato Cakes Print

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Freshly grated parmesan cheese, sour cream and smoky bacon bits mixed with our creamy ranch mashed potatoes make for bite-size perfection! Just add a dollop of sour cream to top them off.

Recipe by Jen at

  • Prep Time

  • Cook Time

  • 12



  • 2 (3.74 oz) packages or 2 cups Idaho Spuds Creamy Ranch Mashed Potatoes
  • 1/3 cup sour cream, plus more for garnish
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup bacon bits
  • 3 large eggs, lightly beaten
  • chives, optional, for garnish


  1. Prepare the potatoes according the to package directions. Transfer to a large mixing bowl and allow to cool for 10 minutes.
  2. Preheat the oven to 400°F. Lightly spray a 12-cup muffin tin with cooking spray. Set aside.
  3. Add the sour cream, Parmesan, and bacon bits to the potatoes and mix until well combined. Add the eggs and mix well.
  4. Divide the potatoes evenly among the muffin cups. They will be full to the rim. Bake for 30-35 minutes.
  5. Cool the cakes in the pan for 10 minutes. Transfer to a serving platter. Garnish with sour cream and chives if desired.