Why You’ll Love This Recipe

Parmesan Mashed Potato Cakes are the perfect blend of crispy on the outside and creamy on the inside. These savory cakes take classic mashed potatoes to a whole new level with the addition of rich Parmesan cheese and fresh herbs. They’re great as a side dish or even a light main course. The crispy golden crust and fluffy interior are irresistible, making these cakes a family favorite that’s easy to make and bursting with flavor.

Ingredients

• 2 large potatoes (about 1 lb.)
• 1 egg
• 1 cup grated Parmesan + extra ½ cup for dredging
• ¼ cup chopped parsley
• ¼ cup chopped chives or scallion
• ¼ cup all-purpose flour
• ½ tsp. salt or to taste
• ½ tsp. pepper or to taste
• 3 tbsp. olive oil for frying

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Potatoes:
   Peel the potatoes and cut them into chunks. Boil them in salted water for about 12-15 minutes or until fork-tender. Drain and mash the potatoes until smooth.
2. Prepare the Potato Mixture:
   In a large bowl, combine the mashed potatoes, egg, grated Parmesan, chopped parsley, chopped chives (or scallion), flour, salt, and pepper. Mix well until everything is fully incorporated and the mixture holds together.
3. Form the Cakes:
   Using your hands, form the potato mixture into small patties (about 2-3 inches in diameter). Once formed, gently dredge each cake in the extra Parmesan cheese to coat the outside.
4. Fry the Cakes:
   Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the potato cakes and cook for about 3-4 minutes on each side, or until they are golden brown and crispy.
5. Drain and Serve:
   Once the cakes are crispy and golden, transfer them to a paper towel-lined plate to drain any excess oil. Serve warm.

Servings and timing

• Servings: 4 (approximately 8 cakes)
• Preparation time: 10 minutes
• Cooking time: 20 minutes

Variations

• Add protein: You can mix in some  crumbled sausage for a heartier option.
• Add vegetables: Try mixing in sautéed spinach, mushrooms, or even corn to add some variety to the cakes.
• Spicy twist: Add a pinch of red pepper flakes or some chopped jalapeños to the mixture for a little heat.
• Cheese options: Swap the Parmesan for cheddar, Gouda, or any cheese of your choice for a different flavor.

Storage/Reheating

Leftover Parmesan Mashed Potato Cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F for about 10 minutes or until heated through. Alternatively, you can reheat them in a skillet for a few minutes on each side to restore the crispy texture.

FAQs

1. Can I make these cakes ahead of time?

Yes, you can make them ahead of time. Prepare the cakes and store them in the fridge for up to 24 hours before frying. They can also be frozen for up to 2 months. Just fry them straight from the freezer, adding a little extra time to cook them.

2. Can I use instant mashed potatoes for this recipe?

While fresh mashed potatoes are preferred for the best texture, you can use instant mashed potatoes in a pinch. Just make sure they’re thick enough to hold the cakes together.

3. Can I bake these instead of frying?

Yes, to make them a bit lighter, you can bake them in the oven. Place the cakes on a baking sheet lined with parchment paper, lightly brush them with olive oil, and bake at 375°F for 20-25 minutes, flipping halfway through, until golden and crispy.

4. Can I use a different type of cheese?

Absolutely! You can experiment with different cheeses such as cheddar, Gruyère, or Gouda for a unique flavor.

5. What kind of potatoes should I use for this recipe?

Russet potatoes work best because they are starchy and will give you a light and fluffy texture for the mashed potatoes.

6. Can I freeze the uncooked cakes?

Yes, you can freeze the uncooked cakes. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag. You can fry them straight from frozen, just allow for a little extra cooking time.

7. How do I prevent the cakes from falling apart?

Ensure that the mashed potatoes are well-mashed and that the mixture is well-mixed. If the mixture is too loose, you can add a little more flour to help bind it together.

8. Can I make these cakes without eggs?

If you’re avoiding eggs, you can substitute the egg with a flax egg (1 tbsp ground flaxseeds mixed with 3 tbsp water) or just skip it entirely. The cakes might not hold together as well but should still form fine.

9. Can I add garlic to these cakes?

Yes! Adding minced garlic or garlic powder to the mixture can enhance the flavor. Sauté the garlic in a bit of olive oil before mixing it into the potatoes for a more intense flavor.

10. How do I serve these cakes?

These cakes make a great side dish for meat or seafood. You can also serve them with a dipping sauce like sour cream, ranch dressing, or even a spicy aioli.

Conclusion

Parmesan Mashed Potato Cakes are a fun, delicious, and versatile dish that can easily become the star of any meal. With their crispy golden exterior and soft, cheesy interior, they’re sure to be a crowd-pleaser. Whether you serve them as a side dish or on their own, they are the perfect combination of comfort food and gourmet flavor. Give them a try, and watch them disappear from the plate!

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