Parmesan Mashed Potato Cakes

These Parmesan Mashed Potato Cakes are just the thing when you crave a crunchy-on-the-outside and pillowy-soft-on-the-inside comfort food. With a golden cheesy crust and bright fresh herbs in every bite, these cakes turn leftover mashed potatoes into an irresistible side or a satisfying vegetarian main. Every time I make them, they vanish before they even hit the table.

When I first tried this recipe, I realized I could never go back to plain mashed potatoes again. My family always fights over the last cake, and I love how they bring everyone to the kitchen just by their smell.

Ingredients

• Potatoes: about one pound of any good mashing variety like Yukon Gold they get fluffy and flavorful so seek out firm and blemish free ones
• Egg: helps bind the mixture so your cakes stay together during frying use the freshest egg you can find
• Grated Parmesan: look for real Parmigiano Reggiano if possible its the secret to that savory crust use a microplane for the best texture
• Extra Parmesan for dredging: coats the patties for a crisp golden layer
• Chopped parsley: adds fresh flavor and color buy it bright green and crisp
• Chopped chives or scallion: brings a gentle oniony note opt for firm unblemished stalks
• All purpose flour: gives just enough structure use unbleached for best results
• Salt and pepper: to balance and enhance all the flavors always taste and adjust for your potatoes
• Olive oil for frying: pick a light good quality oil for best crispy edges

Step-by-Step Instructions

Cook and Cool the Potatoes:

Simmer the potatoes in gently boiling water until they are tender enough for a fork to easily pierce them this usually takes twenty to twenty five minutes depending on size let them cool completely and then peel for the ideal texture

Mash the Potatoes:

Place cooled peeled potatoes in a medium mixing bowl use a potato masher to mash until smooth but avoid overmixing which can make them gluey you want a light fluffy texture as your base

Combine the Mixture:

Add egg Parmesan parsley chives flour salt and pepper to the mashed potatoes mix thoroughly with a sturdy spoon or clean hands until evenly combined be sure there are no streaks of egg or clumps of flour left

Shape the Cakes:

Scoop a generous half cup of the potato mixture for each cake gently form into one inch thick patties they should feel cohesive but not too dense

Coat with Parmesan:

Pour extra grated Parmesan into a shallow dish gently press each patty into the cheese coating both sides for a thick even layer this is what gives the crust its addictive crunch

Fry the Potato Cakes:

Heat olive oil in a large nonstick skillet over medium heat wait until the oil lightly shimmers before adding the cakes fry the patties for three to four minutes per side letting them sit undisturbed until golden brown carefully flip once with a spatula so the crust stays intact

Save

I especially love the cheesy Parmesan crust on these cakes it reminds me of cozy family dinners when everyone would crowd around the skillet waiting for the first golden bite. My daughter once snuck one off the cooling rack and declared it the best snack ever.

Storage Tips

Let the cakes cool completely before storing. Arrange them in a single layer in an airtight container placing a sheet of parchment between layers to keep them from sticking. They keep well in the refrigerator for up to three days and freeze beautifully. Reheat by popping them back in a hot skillet or oven until crisp and warmed through.

Ingredient Substitutions

You can swap in different cheeses such as pecorino or sharp cheddar but Parmesan really gives an unmatched flavor. Try using chopped fresh dill or basil if you want to mix up the herbs. Gluten free flour works as a nice swap for all purpose flour if needed. Russet potatoes are another tasty option for a different texture.

Serving Suggestions

Pile them high as a show stopping side at dinner next to grilled veggies or roast chicken. They also make a filling appetizer with a dollop of sour cream or Greek yogurt on top. My family loves them for brunch with a fried egg and a sprinkle of chives. They even star as the main course when paired with a fresh salad.

Save

Cultural or Historical Context

Potato cakes appear in many cuisines around the world from Irish boxty to Eastern European draniki. Their roots come from frugality and clever ways to use leftover mashed potatoes. I love how this recipe blends classic comfort food with an Italian twist thanks to plenty of Parmesan and fresh herbs.

Recipe FAQs

→ How do I keep the potato cakes from falling apart during frying?

Allow the potatoes to cool completely before mixing. This helps the patties retain shape, and avoid making them too thin when forming.

→ Can I use other herbs besides parsley and chives?

Absolutely—try dill, scallions, cilantro, or basil for a fresh twist. Adjust the quantity to your taste preference.

→ What kind of potatoes work best?

Starchy varieties like Russets or Yukon Golds yield a fluffy texture and help the cakes hold together nicely.

→ How can I make the exterior extra crispy?

Press plenty of grated Parmesan onto the patties before frying, and use hot oil in a non-stick skillet for best results.

→ Is it possible to prepare these ahead of time?

You can shape the patties in advance and chill them until ready to fry. They reheat well in a warm oven, too.