Cheesy Mashed Potato Patties
Golden and crispy on the outside with a gooey melted cheese center, these potato patties are perfect as an appetizer, snack, or side dish.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8 patties
Ingredients
For the Potato Mixture
- 2 pounds (900 g) russet or Yukon Gold potatoes
- 2 tablespoons butter
- ¼ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped chives or parsley
- ½ cup grated Parmesan cheese
- ¼ cup cornstarch (or all-purpose flour)
- 1 large egg
Cheese Filling
- 1½ cups shredded cheddar cheese
- or mozzarella
- or Monterey Jack
Coating
- 1 cup breadcrumbs (Panko makes them extra crispy)
For Frying
- 3–4 tablespoons vegetable oil
Optional Garlic Sour Cream Dip
- ½ cup sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Chopped chives
Instructions
Step 1: Cook Potatoes
Peel and cut potatoes into chunks.
Boil in salted water for 15–20 minutes until fork tender.
Drain well.
Step 2: Mash
Mash potatoes until smooth.
Mix in:
- Butter
- Milk
- Garlic powder
- Onion powder
- Salt
- Pepper
- Parmesan
- Herbs
Allow to cool slightly.
Mix in egg and cornstarch.
Step 3: Form Patties
Take about ¼ cup potato mixture.
Flatten into a circle.
Add 1 tablespoon shredded cheese in the center.
Seal completely.
Shape into thick patties.
Step 4: Coat
Roll each patty in breadcrumbs.
Press gently so crumbs stick.
Step 5: Fry
Heat oil over medium heat.
Cook patties 3–4 minutes per side until golden brown and crispy.
Transfer to paper towels.
Step 6: Make Dip
Mix together:
- Sour cream
- Mayo
- Lemon juice
- Garlic powder
- Salt
- Pepper
- Chives
Serve alongside the hot patties.
Nutrition Information (Approximate Per Patty)
- Calories: 255
- Protein: 9 g
- Carbohydrates: 24 g
- Fat: 14 g
- Saturated Fat: 6 g
- Cholesterol: 48 mg
- Sodium: 360 mg
- Fiber: 2 g
- Sugar: 2 g
- Calcium: 180 mg
- Potassium: 430 mg
Nutrition values will vary based on ingredients and frying oil.
Nuts Information
This recipe is naturally tree nut-free and peanut-free when prepared with the listed ingredients.
Always Check Labels
Some packaged ingredients (especially breadcrumbs, shredded cheese, Parmesan, and seasonings) may be manufactured in facilities that also process:
- Almonds
- Walnuts
- Cashews
- Pecans
- Pistachios
- Hazelnuts
- Brazil nuts
- Macadamia nuts
- Peanuts
If cooking for someone with a severe nut allergy, use products specifically labeled nut-free and avoid cross-contamination in your kitchen.
Tips
- Use cold mashed potatoes for easier shaping.
- Freeze patties for 15–20 minutes before frying to help them hold their shape.
- For extra flavor, add cooked bacon bits, jalapeños, or green onions to the filling.
- Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.
- Bake at 400°F (200°C) for 20–25 minutes, turning once.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze uncooked or cooked patties for up to 2 months.
- Reheating: Reheat in an oven or air fryer until hot and crispy.
Frequently Asked Questions (Q&S)
Q1. Can I make these ahead of time?
Yes. Shape the patties up to a day ahead and refrigerate until ready to cook.
Q2. Can I air fry them?
Yes. Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
Q3. What’s the best potato to use?
Russet potatoes are fluffy and crisp well, while Yukon Gold potatoes provide a creamier texture.
Q4. Can I use leftover mashed potatoes?
Absolutely. Just ensure they’re not too wet; add a little cornstarch or flour if needed.
Q5. Can I bake them instead of frying?
Yes. Bake at 400°F (200°C) for 20–25 minutes, flipping once for even browning.
Q6. What cheeses work best?
Cheddar, mozzarella, Monterey Jack, Gouda, or a blend all melt beautifully.
Q7. Why are my patties falling apart?
The potato mixture may be too moist. Add more cornstarch or flour and chill before cooking.
Q8. Can I make them gluten-free?
Yes. Use gluten-free breadcrumbs and replace flour with cornstarch or a gluten-free flour blend.
Q9. What can I serve with these?
They pair well with sour cream, ranch, garlic aioli, marinara sauce, or a fresh green salad.
Q10. Can I add vegetables?
Yes. Finely chopped spinach, corn, peas, or sautéed mushrooms can be mixed into the potato filling for extra flavor and nutrition.
