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Cheesy Stuffed Potato Cakes
Imagine biting into a golden, crispy potato cake only to discover a gooey, melted cheese center waiting inside. That’s the simple joy of these Cheesy Stuffed Potato Cakes – comfort food that hits all the right notes without requiring professional cooking skills.
Born from the humble potato, these savory cakes transform leftover mashed potatoes (or freshly made ones) into something truly special. They’re crispy on the outside, fluffy in the middle, and hiding a delicious cheese surprise that will make everyone at your table smile.
Why You’ll Love This
- Uses simple, everyday ingredients you likely already have on hand
- Perfect for repurposing leftover mashed potatoes into something exciting
- Kid-friendly but sophisticated enough for adults to enjoy
- Versatile as an appetizer, side dish, or even main course
- Make ahead friendly – prepare the patties earlier in the day and cook when ready
Ingredients
- 2 lbs gold potatoes, peeled
- 2/3 cup potato starch or corn starch
- 1 tsp salt
- Black pepper to taste
- 4 oz fontina cheese or mozzarella, cut into small cubes
- Olive oil for cooking
Instructions
- Bring a large pot of water to a boil and add 1 teaspoon of salt. Cut your peeled potatoes into small, even chunks – this helps them cook faster and more evenly. Add the potato chunks to the boiling water and cook for about 10 minutes, or until they're tender enough to mash easily with a fork.
- Drain the potatoes well and transfer them to a large bowl. Mash them until they're mostly smooth – a few small lumps are fine. Add the potato starch, salt, and pepper, then use your clean hands to work everything together. Keep pushing and kneading until you have a smooth, pliable dough that holds together.
- Take about 1/4 cup of the potato dough and roll it into a ball, then flatten it in your palm. Place 2-3 small cubes of cheese in the center, then carefully wrap the dough around the cheese, sealing the edges. Gently flatten into a disc shape – don't worry if they're not perfect, rustic is good!
- Heat a drizzle of olive oil in a large griddle pan or skillet over medium-high heat. Add the potato cakes and cook for 3-4 minutes per side until they're golden brown and crispy. Lower the heat if they start browning too quickly – you want them cooked through with a beautiful golden crust.
- Remove from the pan and serve immediately while the cheese inside is still warm and gooey. These are perfect as a side dish, snack, or even a light meal. The crispy exterior and melty cheese center make them absolutely irresistible!
Tips & Variations
- Cold mashed potatoes work better than warm ones – they’re easier to shape and hold together better.
- Add 1/4 cup of cooked, crumbled bacon to the potato mixture for an extra flavor boost.
- Try different cheese varieties – smoked gouda, brie, or blue cheese all create interesting flavor profiles.
- For a lighter version, bake the cakes at 400°F for 15-20 minutes, flipping halfway through.
- Add fresh herbs like dill, parsley, or chives to the potato mixture for a burst of freshness.
- If your mixture seems too wet, add a bit more flour; if too dry, a splash of milk.
Serving Suggestions
These cheesy potato cakes shine as a side dish alongside grilled meats or roasted chicken. They’re particularly wonderful with a dollop of sour cream, a sprinkle of extra green onions, or a side of applesauce for a sweet-savory contrast.
For a complete meal, serve with a simple green salad dressed with a tangy vinaigrette to balance the richness of the potato cakes. They also make excellent appetizers when made slightly smaller and served with a variety of dipping sauces.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 10 minutes to maintain crispiness.
- You’ll know they’re done when the exterior is golden brown and crispy, and the cheese inside is melted.
- These can be frozen after cooking – just separate layers with parchment paper.
FAQs
Can I make these ahead of time?
Yes! Form the patties and refrigerate them for up to 24 hours before cooking. You may need to add an extra minute to the cooking time if frying from cold.
Can I use instant mashed potatoes?
Absolutely. Prepare according to package directions, but make them slightly stiffer than usual by reducing the liquid slightly.
My potato cakes are falling apart when frying. What went wrong?
This usually happens if the mixture is too wet. Add a bit more flour, make sure your mashed potatoes are cold, and handle the patties gently when flipping.
Are these gluten-free?
Not as written, but you can easily substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
Servings11
Prep5 min
Cook25 min
Calories98 kcal
Ingredients
- 2 lbs gold potatoes, peeled
- 2/3 cup potato starch or corn starch
- 1 tsp salt
- Black pepper to taste
- 4 oz fontina cheese or mozzarella, cut into small cubes
- Olive oil for cooking
Steps
- Bring a large pot of water to a boil and add 1 teaspoon of salt. Cut your peeled potatoes into small, even chunks - this helps them cook faster and more evenly. Add the potato chunks to the boiling water and cook for about 10 minutes, or until they're tender enough to mash easily with a fork.
- Drain the potatoes well and transfer them to a large bowl. Mash them until they're mostly smooth - a few small lumps are fine. Add the potato starch, salt, and pepper, then use your clean hands to work everything together. Keep pushing and kneading until you have a smooth, pliable dough that holds together.
- Take about 1/4 cup of the potato dough and roll it into a ball, then flatten it in your palm. Place 2-3 small cubes of cheese in the center, then carefully wrap the dough around the cheese, sealing the edges. Gently flatten into a disc shape - don't worry if they're not perfect, rustic is good!
- Heat a drizzle of olive oil in a large griddle pan or skillet over medium-high heat. Add the potato cakes and cook for 3-4 minutes per side until they're golden brown and crispy. Lower the heat if they start browning too quickly - you want them cooked through with a beautiful golden crust.
- Remove from the pan and serve immediately while the cheese inside is still warm and gooey. These are perfect as a side dish, snack, or even a light meal. The crispy exterior and melty cheese center make them absolutely irresistible!
Nutrition (per serving)
- Calories: 98 kcal
