Parmesan Mashed Potato Cake | COOKING HOUSE

This Parmesan Mashed Potato Cake are so addicting! A crispy, cheesy crust hides the soft, velvety mashed potato filling. They make a perfect side dish or a filling vegetarian meal.

Of all the new recipes I’ve made lately, these Parmesan Potato Cakes are one of the biggest hits in my kitchen. This recipe is simple, requires few ingredients, and delivers delicious results. You MUST try these, friend.

I grew up eating potato pies. I’ve tried so many variations of this delicious meal, but I’ve finally found the one I’m going to stick with. These parmesan cakes are simply the best! Adding Parmesan cheese and fresh herbs adds so much flavor to the dish, and dunking the pies in Parmesan before frying makes the golden crust even tastier and crunchier. Let’s start cooking!

Parmesan Potato Pie Video Tutorial

main ingredients

• Cooked potatoes. I prefer to use boiled potatoes rather than leftover mashed potatoes in this recipe because I always end up with the same texture and consistency.
• parmesan cheese You can buy finely grated parmesan or grate yourself.
• Egg. It will help the potato mixture hold together better.
• parsley + chives. These herbs add a lot of flavor. You can substitute dill, cilantro, scallions, or basil if you prefer.
• Flour. Use regular bleached or unbleached all-purpose flour.
• salt + pepper.

How to Make Parmesan Mashed Potato Pie

1. Boil the potatoes in gently boiling water for about 20-25 minutes, depending on their size. Let them cool down completely. Peel.

2. Place the potatoes in a medium mixing bowl and mash well with a potato masher.

3. In the same bowl, combine the egg, parmesan, parsley, chives, flour, salt and pepper. Mix well.

4. Take about 1/2 cup of the potato mixture and shape into a patty.

5. Place about 1/2 cup Parmesan in a shallow bowl. Roll the patties in the parmesan to coat them.

6. Heat some olive oil in a large non-stick pan over medium-high heat. Add the potato patties and fry until golden brown, about 3-4 minutes on each side.

What kind of potatoes to use

A starchy potato, like an Idaho or Russet potato, would be the best choice for this recipe. Yukon Gold also makes great potato cakes. Sometimes I like to leave some skin on when using a Yukon Gold potato because I love the texture it adds to the cakes.

About using leftover mashed potatoes

Many of you have asked if leftover mashed potatoes can be used in this recipe. The answer is: not always. Sometimes, depending on how the mashed potatoes were made, they don’t really work well to make these pies. If a lot of milk (or sour cream) was used in the mashed potatoes, the potato pancakes will become mushy when frying and will be difficult to flip.

Useful tips & tricks

Cool potatoes. Make sure your potatoes are completely cool before adding the remaining ingredients and preparing the patties. If you use hot potatoes, your potato pancakes won’t hold their shape well.

Don’t make the patties too thin. Your cakes should be about 1 inch thick. That way they’re easier to flip and won’t break apart.

Be generous with the parmesan. As you roll the patties in the parmesan mixture, press the cheese into the patties. This step gives the potato cakes extra flavor and extra crunch.

Add herbs to taste. Although I use parsley and chives in this recipe, feel free to substitute the herbs to taste. Dill, cilantro, scallions, and basil would go well.

Don’t fumble. Be patient and let the cakes cook for 3-4 minutes before flipping them. Turning them too soon can ruin the cake.

How to serve mashed potato cake

Breakfast. Serve these with a spoonful of yogurt or sour cream on top.

Having lunch. Serve these with a fresh salad on the side.

Dinner. Serve these with fish, chicken, meat, grilled vegetables or tofu on the side. Salmon with Roasted Pepper Sauce, Spinach Stuffed Chicken, Baked Cod and Roasted Vegetables pair beautifully with these Potato Pies.

All. Day. Long! Seriously, they are SO good. Whatever you choose to serve these cakes with, you’ll be glad you made them.

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