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Homemade Parmesan Mashed Potato Cakes photo

Parmesan Mashed Potato Cakes

These Parmesan Mashed Potato Cakes are crispy on the outside and creamy on the inside. Perfect as a side dish or a light meal!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cakes:
  • 2 large potatoes (about 1 lb, starchy like Russets)
  • 1 large egg
  • 1 cup grated Parmesan cheese
  • ½ cup extra Parmesan cheese (for dredging)
  • ½ cup chopped parsley
  • ½ cup chopped chives or scallions
  • ½ cup all-purpose flour
  • ½ tsp salt (or to taste)
  • ½ tsp pepper (or to taste)
  • 3 tbsp olive oil (for frying)

Equipment

  • Potato masher or ricer
  • Mixing bowl
  • Frying Pan
  • Spatula
  • Measuring cups and spoons

Method
 

Cooking Instructions
  1. Start by peeling the large potatoes and cutting them into even chunks. Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until fork-tender, about 15-20 minutes.
  2. Once cooked, drain the potatoes and return them to the pot. Mash until smooth and allow to cool slightly.
  3. In a mixing bowl, combine the cooled mashed potatoes, egg, Parmesan cheese, parsley, chives, flour, salt, and pepper. Mix until well incorporated.
  4. Shape the mixture into patties, about ½ inch thick, until all the mixture is used, yielding around 8-10 cakes.
  5. Dredge each cake in the extra Parmesan cheese, pressing gently to coat both sides.
  6. In a frying pan, heat olive oil over medium heat. Fry the cakes for about 4-5 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate.
  7. Serve warm and enjoy!

Notes

  • Ensure mashed potatoes are not too wet to prevent soggy cakes.
  • Add garlic or onion powder for extra flavor.
  • Keep cakes warm in a low oven while frying.