Delicious Stuffed Potato Cakes Recipe For A Cozy Dinner (Print version)

Golden stuffed potato cakes with a creamy mashed potato shell and a melty cheese-herb filling for a cozy dinner.

# Ingredients:

For the potato cakes

01 - 2 lb (900 g) Yukon Gold potatoes, peeled and cut into chunks
02 - 1 1/2 teaspoons fine salt, divided
03 - 2 tablespoons unsalted butter
04 - 1/4 cup (32 g) potato starch, plus more for dusting
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon black pepper

For the cheese filling

07 - 1 cup (115 g) shredded mozzarella cheese
08 - 1/2 cup (55 g) shredded sharp cheddar cheese
09 - 2 tablespoons sour cream
10 - 2 tablespoons finely sliced scallions
11 - 2 tablespoons chopped fresh parsley

For frying and serving

12 - 3 tablespoons neutral oil, plus more as needed
13 - Sour cream, for serving
14 - Extra parsley or scallions, for garnish

# Instructions:

01 - Place the potatoes in a pot and cover with cold water. Add 1 teaspoon salt, bring to a boil, and simmer for 15-18 minutes until the potatoes are fork-tender.
02 - Drain the potatoes well and return them to the hot pot for 1 minute to steam dry. Mash with butter, potato starch, garlic powder, black pepper, and the remaining 1/2 teaspoon salt. Let cool until firm enough to handle.
03 - In a bowl, mix mozzarella, cheddar, sour cream, scallions, and parsley. The filling should be thick and scoopable, not wet.
04 - Divide the potato mixture into 8 portions. Flatten one portion in your palm, add about 1 tablespoon filling, seal the potato around it, and gently press into a thick patty. Repeat with the rest.
05 - Heat oil in a large nonstick skillet over medium heat. Fry the cakes in batches for 4-5 minutes per side until deep golden and crisp, adding a little more oil if the pan looks dry.
06 - Transfer the cakes to a rack or paper towel-lined plate and rest for 3 minutes. Serve warm with sour cream and extra herbs.

# Good to know:

01 - Makes 8 stuffed potato cakes, about 2 cakes per serving.
02 - Chilled mashed potatoes can replace the freshly boiled potatoes.
03 - Best served warm while the crust is crisp and the center is melted.

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