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Cheese Stuffed Mashed Potato Cakes Video Recipe

Cheese Stuffed Mashed Potato Cakes-1-2Who doesn’t have leftover mashed potatoes at one point or another? Here’s a great idea of how you can use those leftovers to make these cheese stuffed mashed potato cakes. I shared this recipe back in 2012 and it’s one of my most popular recipes, so I decided to make a video of the process.

I love the addition of grated raw potatoes that is added to the mashed potato mixture. It sort of helps the mashed potato cakes hold their shape and gives them great texture, while the mashed potatoes are soft. The creamy, cheesy filling is flavored with fresh herbs and garlic powder and as you bite into the warm potato cake, you get a bite of that melted cheese and the crisp and golden outer mashed potato layer.

We love this simple dish in our family. Since I cook these potato cakes in two batches, we usually all devour the first batch by the time the second batch is finishing its time in the skillet; we just can’t resist.

 

Cheese Stuffed Mashed Potato Cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 16 potato cakes
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
  • 4 oz Mozzarella cheese, grated (you can use any cheese that you like)
  • fresh parsley and chives, minced
  • 2-4 Tablespoons heavy cream
  • oil, for pan frying
Instructions
  1. Peel the raw potatoes and grate on the large holes of a box grater.
  2. Squeeze out all the moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture.
  3. Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Set aside.
  4. In another bowl, combine the rest of the ingredients, the farmer's cheese, Mozzarella cheese, fresh herbs and heavy cream for the cheese filling. Season with salt and pepper. Mix to combine. You can substitute ricotta or cottage cheese for the farmer's cheese. Depending on how dry the cheese mixture will be, add more or less heavy cream, just enough for it to all come together smoothly.
  5. Take about a ¼ cup of potato mixture and form into a patty. Place about a tablespoon 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. Make sure to have a good solid layer of the potato mixture around the cheese filling, otherwise the cheese filling will ooze out as the mashed potato cakes are cooking in the skillet.
  6. In a nonstick skillet, heat about 2 Tablespoons of oil and add the potato cakes. Cook the potato cakes on medium heat, about 5-7 minutes per side, until golden brown.
  7. Drain the potato cakes on paper towels and serve warm.

For the step by step recipe with pictures, click HERE.

 

10 Comments

  • Vitaliya

    Wow! I’m salivating over here watching the video! Yum!!!!!!! Can’t wait to give this a try! I can already taste the deliciousness in my mouth! Thanks!!

  • Lucy

    Hey Olga ,
    Very yummy recipe !!! Love that you had made a video, it’s like I’m watching the cooking show.( which I always enjoy )
    Also girl I love all those White dishes you were using :))
    Where did you get them from?
    Thanks again for all the great and Yummy recipes you do!:)

    • olgak7

      I’m so happy that you enjoyed this video, Lucy.
      I have a pretty big collection of white plates, which I usually buy separately. I really like white dishes, because you can use a bunch of different ones and they look good together, even though they aren’t from a set. Most of the things in my kitchen I’ve been buying from Home Goods throughout the years:). That’s my go-to place for anything home related.

  • Tzivia

    Mmmmmm yummy delish wow what a really brilliant way to use up mashed potatoes so cool those look sooooo fried golden and crispy my mouth is watering right now I can even make these during Passover

  • Olga

    Olga,
    On recipes like this you should attach a warning label, like “Danger!!!do not watch this video at the late evening or night! “, because it makes you wanting to go and make these potato cakes and eat them ALL alone. And my imagination is really playing bad games with me, making me to feel the aroma, crunchy outer layer and creamy cheesy feeling…… Thanks for the video!

  • Rita

    Hi Olga, I was just wondering what you would pare these cakes with? Im planning to add a salad to them, but not sure what else would be a good combination.

    • olgak7

      A salad is perfect with these mashed potato cakes. I usually serve them when I’m preparing a very simple dinner, so I make a salad with whatever ingredients I have in the house and it’s enough for us.
      You can also serve them as an appetizer, if you want a heartier meal.

  • Ksusha. A

    Would it work to substitute farmers cheese with cream cheese?
    Most of my family does not eat farmers, ricotta, cottage cheeses.

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