Ok so I have made some mash for potato cakes (potato celeriac carrot) but how do I....

[OttersPool]

stop them slumping down to a slurry at the bottom of my le creuset dish when i oven bake them?

Anyone know why this happens to mine?

Have you used an egg?

Bind with an egg and chill, then coat with beaten egg and breadcrumbs?

And the mixture must be quite dry, ie the potatoes need to be really,really well drained(actually dry them in the an a bit over the heat when you have drained them)

thankyou will do that next time