Crispy Mashed Potato Cakes Recipe
Ingredients:
- 4 large potatoes (Yukon Gold or Russet are best)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1/4 cup green onions, chopped
- 1 clove garlic, minced
- 1 egg
- 1/4 cup all-purpose flour (plus more for dusting)
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional for a bit of heat)
- 2 tablespoons butter
- 2 tablespoons vegetable oil (for frying)
Optional Add-ins:
- 1/4 cup cooked, crumbled bacon
- 1/2 cup cooked and chopped spinach
- 1/4 cup sour cream or Greek yogurt (for extra creaminess)
Instructions:
- Prepare the Mashed Potatoes:
- Peel the potatoes and cut them into chunks. Place the potato chunks into a large pot of salted water and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Drain the potatoes and return them to the pot. Mash them using a potato masher or fork until smooth. Allow the mashed potatoes to cool slightly, about 5-10 minutes.
- Mix the Ingredients:
- In a large bowl, combine the mashed potatoes, mozzarella cheese, Parmesan cheese, parsley, green onions, and minced garlic. If you’re adding bacon or spinach, now’s the time to fold those in.
- Add the egg, flour, salt, pepper, paprika, and cayenne pepper (if using). Stir the mixture well until all the ingredients are evenly combined. The mixture should be somewhat firm; if it’s too sticky, add more flour, one tablespoon at a time.
- Form the Potato Cakes:
- Dust your hands with a bit of flour and take a portion of the potato mixture (about the size of a golf ball). Flatten it into a patty about 1/2 inch thick. Repeat this process until all the potato mixture is used up. You should have 10-12 potato cakes, depending on the size you make them.
- Fry the Potato Cakes:
- In a large skillet, heat the butter and vegetable oil over medium heat. Once the oil is hot, carefully add the potato cakes in a single layer. Cook for about 3-4 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan—work in batches if necessary. Add more oil as needed between batches.
- After frying, place the cooked potato cakes on a paper towel-lined plate to drain any excess oil.
- Garnish and Serve:
- Once all the potato cakes are fried, sprinkle them with extra fresh parsley and a light dusting of Parmesan cheese. Serve them hot with your favorite dipping sauce. Sour cream, ranch dressing, or a zesty aioli all make excellent choices.
Tips:
- You can use leftover mashed potatoes to make this recipe even quicker.
- For a lighter version, try baking the potato cakes in the oven. Simply preheat the oven to 400°F (200°C), place the cakes on a parchment-lined baking sheet, and bake for 15-20 minutes, flipping halfway through.
- Want to make it gluten-free? Swap the all-purpose flour for a gluten-free flour blend or almond flour.
Serving Suggestions: These Crispy Mashed Potato Cakes pair well with grilled meats, roasted vegetables, or a fresh salad. They’re also excellent as part of a brunch spread, served with eggs and bacon. For a complete meal, consider adding smoked salmon and a dollop of sour cream on top.
Enjoy these potato cakes warm and fresh out of the pan for the ultimate crispy texture!