Description
Fried Mashed Potato Cakes with Herbes de Provence Butter transform leftover mashed potatoes into golden, crispy cakes with creamy centers, topped with a fragrant compound butter. They’re elegant enough for dinner parties yet easy enough for weeknights.
Ingredients
- For the Mashed Potatoes:
- 4 large Idaho or Russet potatoes (about 2½ pounds), peeled and quartered
- 3 ounces cream cheese, softened
- 1 tablespoon unsalted butter, softened
- ½ cup sour cream
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- For the Herbes de Provence Compound Butter:
- 8 tablespoons unsalted butter, softened
- 1 tablespoon herbes de Provence
- 1 teaspoon fresh lemon juice
- 1 clove garlic, finely minced
- ½ teaspoon black pepper
- ¼ teaspoon salt
- For the Coating:
- 1 cup Italian-style breadcrumbs
- ¼ cup grated Parmesan cheese
- For Cooking:
- Vegetable oil or neutral oil for frying
Instructions
- Boil potatoes in salted water for 12–15 minutes until fork-tender. Drain and mash until smooth.
- Mix in cream cheese, butter, sour cream, salt, and pepper. Whip until fluffy. Chill mixture in the refrigerator for at least 8 hours or overnight.
- Make compound butter by mixing all butter ingredients. Shape into a log using plastic wrap and refrigerate until firm.
- Mix breadcrumbs and Parmesan in a shallow dish. Form ½-cup portions of chilled mashed potatoes into balls, roll in breadcrumb mixture, and set aside.
- Heat a skillet or griddle over medium-high heat with a bit of oil.
- Flatten potato balls into cakes and cook for 1½–2 minutes per side until golden and crispy.
- Top each cake with a slice of compound butter in the last 30 seconds of cooking.
- Serve hot, with the butter melting over the crispy cakes.
Notes
- Swap herbes de Provence for rosemary, parsley, or dill for different flavor profiles.
- Add cheese to the mashed potatoes for a gooey center.
- Add cayenne or crushed red pepper to the coating for heat.
- Use gluten-free breadcrumbs for a gluten-free version.
- Bake at 400°F for 15–20 minutes for a lighter alternative.
- Store leftovers in the fridge for up to 3 days and reheat in the oven or skillet.
- Prep Time: 20 minutes
- Cook Time: 5 minutes per batch
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cake
- Calories: 310
- Sugar: 2g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
