Parmesan Mashed Potato Cakes Recipe

If you love golden, cheesy, flavor-packed bites that are impossible to resist, let me introduce you to Parmesan Mashed Potato Cakes. With a pillowy potato interior and a shatteringly crisp Parmesan crust, these little patties are my favorite way to turn humble spuds into an utterly craveable treat. Each bite offers a delightful blend of creamy potato, savory cheese, and fresh herbs, making them perfect as a snack, side, or even a light main dish. Trust me—once you try these, you’ll never look at leftover mashed potatoes the same way again!

Ingredients You’ll Need

Ingredients You’ll Need

Let’s talk about the simple yet powerful lineup that makes these Parmesan Mashed Potato Cakes truly shine. Every ingredient was chosen for a reason—each one brings something special, whether it’s rich flavor, crispy texture, or a burst of color that makes your cakes irresistible.

• Potatoes: The heart of this dish, potatoes provide that fluffy, creamy base and hold all the other flavors together.
• Egg: Acts as a natural binder, ensuring your potato cakes hold their shape and don’t fall apart in the pan.
• Grated Parmesan: Adds a salty, nutty flavor and creates that sensational cheesy crust—don’t skimp here!
• Chopped Parsley: Offers a fresh, green pop and balances out the richness of the cheese and potatoes.
• Chopped Chives (or Scallion): Brings a subtle onion flavor and vivid color; scallions work beautifully if that’s what you have.
• All-Purpose Flour: Helps bind the mixture and gives the cakes a little extra structure for perfect frying.
• Salt: Essential for bringing out all the flavors—taste and adjust as you go.
• Pepper: Adds that gentle, warm spice that wakes up the potatoes and cheese.
• Olive Oil (for frying): Gives the cakes their crisp, golden-brown exterior, and adds flavor all its own.

How to Make Parmesan Mashed Potato Cakes

Step 1: Cook and Cool the Potatoes

Start by gently boiling your potatoes until they’re tender all the way through. Depending on their size, this usually takes 20 to 25 minutes. Don’t rush this part—perfectly cooked potatoes mean your cakes will be heavenly inside. Let the potatoes cool completely before peeling; this way, they’re easier to handle and won’t turn your mix into mush.

Step 2: Mash the Potatoes

Once your potatoes are cool and peeled, transfer them to a mixing bowl and mash until there are no big lumps left. You want them smooth, but not overworked. This step sets up that coveted creamy interior in every bite of your Parmesan Mashed Potato Cakes.

Step 3: Mix in Cheese, Herbs, and Seasonings

Add the egg, a generous cup of grated Parmesan, parsley, chives (or scallion), flour, salt, and pepper right into the bowl with your mashed potatoes. Mix thoroughly until everything’s evenly combined. What you’re looking for is a scoopable, slightly stiff dough packed with flecks of green and cheesy fragrance.

Step 4: Shape the Cakes

Scoop out about a half-cup of the potato mixture and gently form it into a patty with your hands. Aim for a thickness of around an inch so they cook through without falling apart. Repeat until all your mixture is used; you’ll end up with a handful of hearty Parmesan Mashed Potato Cakes ready for their crispy coat.

Step 5: Dredge in Parmesan

Pour the extra half-cup of Parmesan into a shallow dish. Carefully press each potato patty into the cheese, coating both sides generously. This step is what gives these cakes their unbeatable crunchy, cheesy exterior. Don’t be afraid to really press the cheese in—every bit counts!

Step 6: Fry Until Golden

Heat the olive oil in a large non-stick skillet over medium heat. When it’s shimmering (but not smoking), add your patties, taking care not to crowd the pan. Give them 3 to 4 minutes per side until they’re deep golden and crisp. Flip gently, then set them on a rack or paper towels. That’s it—your Parmesan Mashed Potato Cakes are ready to steal the show!

How to Serve Parmesan Mashed Potato Cakes

Garnishes

A sprinkle of extra chopped parsley or chives instantly brightens up your plate and echoes the flavors within. For a truly indulgent touch, shave a bit more fresh Parmesan over the top right before serving, or add a dollop of sour cream for lush creaminess.

Side Dishes

These cakes pair beautifully with a crisp green salad or roasted vegetables for a lighter meal. If you’re feeling classic, serve them alongside grilled chicken, baked salmon, or a hearty stew—they hold their own with just about anything!

Creative Ways to Present

Try serving your Parmesan Mashed Potato Cakes as appetizers at your next dinner party, topped with smoked salmon or a little caviar for a luxurious twist. Stack them as a base for poached eggs and hollandaise for a brunch-worthy spin, or turn them into sliders with a slice of roasted veggie or grilled sausage.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Parmesan Mashed Potato Cakes, let them cool fully and pop them in an airtight container. Stored in the fridge, they’ll stay delicious for up to three days—making them perfect for quick lunches or snacks.

Freezing

Yes, you can absolutely freeze these! Arrange the cakes in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll keep for up to two months. When you need that cheesy, crispy fix, just follow the reheating directions below.

Reheating

For best results, reheat your Parmesan Mashed Potato Cakes in a 350°F oven or toaster oven for 10 to 15 minutes, until heated through and crisp. You can also warm them in a non-stick skillet over medium-low heat—just don’t use the microwave if you can help it, since it’ll soften that irresistible crust.

FAQs

Can I use leftover mashed potatoes for Parmesan Mashed Potato Cakes?

Absolutely! In fact, this recipe is a perfect way to revive those leftovers. Just be sure your mashed potatoes aren’t too runny—if they are, add a bit more flour or cheese to help bind everything together.

What’s the best potato variety for these cakes?

I love using Yukon Golds or Russets because they mash up creamy and provide that just-right texture. Feel free to use whichever you have on hand; just avoid waxy potatoes like Red Bliss if you want really fluffy cakes.

Can I bake Parmesan Mashed Potato Cakes instead of frying?

You sure can! Arrange the patties on a baking sheet lined with parchment and drizzle with a little olive oil. Bake at 400°F for about 20 minutes, flipping halfway through, until they’re golden and crisp.

Are there other herbs or add-ins I can use?

Definitely! Try adding finely diced cooked bacon, shredded mozzarella, smoked paprika, or even a bit of sautéed garlic. Fresh dill or basil also adds a fun twist—this recipe is super flexible.

How do I keep the patties from falling apart when frying?

Make sure the mixture is well-combined and not too wet. Chilling the patties for 20–30 minutes before cooking can help them hold together, especially if your kitchen is warm or your potatoes are extra soft.

Final Thoughts

There’s something truly special about gathering around a plate of hot, cheesy Parmesan Mashed Potato Cakes, with their golden crust and tender interior. I can’t wait for you to try them—whether it’s a family dinner, a potluck, or just treating yourself, these little cakes are bound to become a beloved favorite at your table!

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