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Cheesy Potato Patties

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Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes (optional but recommended)
Total Time: 1 hour 10 minutes (including chill time)

Yield: 8 patties

Difficulty: Easy

Intensity: Low to Medium. This recipe involves simple techniques like boiling, mashing, and pan-frying. The main effort is in the shaping and frying stage.

Ingredients

  • 2 lbs (about 900g) russet or Yukon Gold potatoes (about 4 medium), peeled and quartered

  • 1 ½ cups (150g) sharp cheddar cheese, grated (divided)

  • ¼ cup (25g) Parmesan cheese, finely grated

  • 1 large egg, lightly beaten

  • 3 tablespoons all-purpose flour, plus extra for coating

  • 3 green onions, finely sliced

  • 2 tablespoons fresh parsley, finely chopped (or 2 tsp dried)

  • 1 teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • Salt and freshly ground black pepper, to taste

  • For Frying: 4-6 tablespoons vegetable oil, canola oil, or light olive oil

Optional for Serving:

  • Sour cream or Greek yogurt

  • Apple sauce

  • Fresh chives or dill

  • Sriracha or hot sauce

Equipment

  • Large pot

  • Colander

  • Potato ricer, masher, or fork

  • Large mixing bowl

  • Plate or tray lined with parchment paper

  • Large non-stick or cast-iron skillet

  • Spatula

  • Paper towels

Instructions

Step 1: Cook & Mash the Potatoes

Place the peeled and quartered potatoes in a large pot of cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain thoroughly in a colander. Return the potatoes to the hot, dry pot for a minute to let any excess moisture evaporate. Mash them until completely smooth with no lumps. A potato ricer yields the smoothest texture. Let the mash cool for 10-15 minutes until just warm to the touch.

Step 2: Mix the Patty Base

In a large mixing bowl, combine the cooled mashed potatoes, 1 cup of the grated cheddar cheese, all of the Parmesan, beaten egg, 3 tablespoons of flour, green onions, parsley, garlic powder, smoked paprika, 1 teaspoon of salt, and ½ teaspoon of pepper. Mix gently but thoroughly until everything is well incorporated. Taste and adjust seasoning if needed.

Step 3: Shape the Patties

Place some extra flour on a small plate. Scoop about ⅓ cup of the potato mixture and form it into a ball. Flatten it into a ½-inch thick patty, about 3 inches in diameter. Press a small pinch (about 1 teaspoon) of the remaining grated cheddar into the center, sealing the cheese inside. Lightly coat both sides of the patty in flour and place it on the parchment-lined tray. Repeat with the remaining mixture. Pro-Tip: For firmer patties that hold their shape better during frying, place the tray in the refrigerator for 30 minutes.

Step 4: Pan-Fry to Golden Perfection

Heat 3 tablespoons of oil in a large skillet over medium heat. Once the oil shimmers (around 350°F/175°C), carefully add 3-4 patties, ensuring they aren’t crowded. Fry for 4-5 minutes on the first side, until a deep golden-brown crust forms. Gently flip and fry for another 3-4 minutes on the second side. If the pan looks dry, add another 1-2 tablespoons of oil before the next batch.

Step 5: Drain & Serve

Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Let them rest for 2-3 minutes—the filling will be very hot. Serve immediately while crispy and the cheese is wonderfully melty.

Notes & Tips for Success

  • Dry Potatoes are Key: Ensure your mashed potatoes are as dry as possible. Wet mash will require more flour, making the patties gummy.

  • Cheese Choices: Feel free to experiment with Gouda, Monterey Jack, or even a bit of blue cheese for a kick.

  • Add-Ins: For more texture, fold in ¼ cup of finely diced ham, cooked bacon bits, or sweet corn.

  • Baking Option: For a lighter version, preheat oven to 400°F (200°C). Place patties on a greased baking sheet, brush lightly with oil, and bake for 20-25 minutes, flipping halfway, until golden.

  • Make-Ahead: You can shape the patties a day in advance. Store them covered in the fridge. You can also freeze the uncooked patties on a tray, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding a few extra minutes to the cooking time.

Nutrition Information (Per Patty, estimated)

  • Calories: ~220 kcal

  • Total Fat: 13g

    • Saturated Fat: 4.5g

  • Cholesterol: 40mg

  • Sodium: 180mg

  • Total Carbohydrates: 18g

    • Dietary Fiber: 2g

    • Sugars: 1g

  • Protein: 8g

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