Potato Pampushki With Cheese Filling – Картофельные Пампушки с Творожной Начинкой

Reviving leftovers is a skill and an art worthy of attention. I don’t know about you, but most dishes, with some exceptions of course, are not very exciting to eat the next day.  It is such an accomplishment when you can bring something to the dinner table that nobody could ever guess was a re-created leftover and looks elegant and tastes amazing.  

Pampushki are starchy little morsels usually served with soup, such as Borsch. Most of the time, pampushki are yeast rolls, often drizzled with butter and garlic. I’ll share a recipe with you another time. 

These pampushki are made with potatoes. There are so many different variations of potato cakes. The unique touch about these pampushki is that they are made with a combination of mashed potatoes and shredded raw potatoes. They are creamy, but at the same time have some crunch to them from the raw potato. Golden and crisp on the outside, they contain a smooth, cheesy filling, made from farmer’s cheese, parmesan and chives. You can use just about any filling that you like, caramelized onions and bacon, meat, mushrooms, roasted veggies, smoked salmon, etc.

Recipe adapted from Russian, German, & Polish Food & Cooking

Yields: about 16 potato pampuski

Ingredients:

2 1/2 cups mashed potatoes

1 1/2 lbs of potatoes, about 4 medium-sized (preferably Yukon Gold)

salt, pepper

1/2 cup farmer’s cheese or ricotta

1/8 cup parmesan cheese, grated

chives, minced

2-4 Tablespoons heavy cream

oil, for pan frying

Peel potatoes and grate on a box grater. Squeeze out all moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture. Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. You can also add caramelized onions to the potato mixture for added flavor. Set aside. In another bowl, combine the rest of the ingredients for the cheese filling. Take about a 1/4 cup of potato mixture and form into a patty. Place about a 1 1/2 teaspoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape. In a nonstick skillet, heat about 2 Tablespoons of oil and add the pampushki. Cook the potato pampushki on medium heat, about 5-7 minutes per side, until golden brown. Drain the potato pampushki on paper towels. The potato pampuski are delicious with Borsch:). You can even make them half as small and serve as cute little appetizers.

Potato Pampushki With Cheese Filling
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 16 pampushki
Ingredients
  • 2½ cups mashed potatoes
  • 1½ lbs of potatoes, about 4 medium-sized (preferably Yukon Gold)
  • salt, pepper
  • ½ cup farmer's cheese or ricotta
  • ⅛ cup parmesan cheese, grated
  • chives, minced
  • 2-4 Tablespoons heavy cream
  • oil, for pan frying
Instructions
  1. Peel potatoes and grate on a box grater. Squeeze out all moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture.
  2. Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. You can also add caramelized onions to the potato mixture for added flavor. Set aside.
  3. In another bowl, combine the rest of the ingredients for the cheese filling.
  4. Take about a ¼ cup of potato mixture and form into a patty. Place about a 1½ teaspoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape.
  5. In a nonstick skillet, heat about 2 Tablespoons of oil and add the pampushki. Cook the potato pampushki on medium heat, about 5-7 minutes per side, until golden brown.
  6. Drain the potato pampushki on paper towels. The potato pampuski are delicious with Borsch:). You can even make them half as small and serve as cute little appetizers.

 

 

 

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Comments

  1. anna says

    Olichka thanks for ur recipes can u post more cakes! lots of guests this summer and wanna try more cakes:)

    • olgak7 says

      Thank you, Iryna! With my love for potatoes, I just had to give these a try and I’m so glad I did. I hope you’ll like them too.

  2. melisa says

    Made these tonight, they were a big hit! I was out of cream so I used Turkish yoghurt instead, and it worked really well, moist on the inside crispy on the outside! Thanks!

  3. Inna Tkahcuk says

    these look amazing…im glad they don’t have flour in them as I have a gluten sensitivity…thanks for your amazing site!

  4. Sarah says

    Tried these !
    They were absolutely delicious. Husband loved them too :) thank you Olga. Such a simple recipe and so delicious.

  5. Jody says

    Olga — Just what I was looking for to use leftover mashed potatoes and ricotta cheese! It reminds me of something my Bohemian grandmother would have made! Just wondering — can the extras be frozen for cooking at a later time? Thanks much!

      • Jody says

        Just so you know — I did try to freeze them — and they turned out perfect! I froze in the raw state, thawed completely, then fried in butter — they were just as delicious! thanks again!

  6. laura pepin says

    I have a small question – can the mashed potatoes used in this recipe have been made with butter and buttermilk and such, or should the mashed potatoes be ‘just’ potatoes?

    • says

      Yes, you can use other ingredients in the mashed potatoes, just be careful that they aren’t too soft, otherwise they will fall apart when you are frying them.

  7. Janet Panecki says

    these sound soo good, but as long as it’s potatoes I’m happy! please tell me about how many potatoes you used to make the mashed potatoes. Thank you!

  8. Louise says

    oh my god these look so delicious! It’s breakfast time, but I already want these for dinner tonight!! Thanks for this recipe!

  9. Tammy Suddeth says

    these look really good. Can’t wait to try them. I was wondering if any other cheese could be used? I don’t care for ricotta.
    Could I use cream cheese?

    • says

      If you don’t like farmer’s cheese or ricotta cheese, you could try cottage cheese. If you don’t like it either, I guess cream cheese would be ok, but you have to be especially careful to make sure that the cream cheese is covered really well by the potatoes, or it will leak out.

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