Last Updated on May 12, 2022 by Carne Diem
Sides and Salads
Origin: North American, American
Method: Flat Top, Cast Iron, or Stove Top
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These fried mashed potato cakes started as a way to use up extra mashed potatoes from Easter, Thanksgiving and other holiday meals. They have become so popular in our family that this has now become a regular Easter dinner side dish. We love bringing in Spring with a double smoked ham, and a platter of these fried mashed potato patties.
How to Make Fried Mashed Potato Cakes
Ingredients:
To make the fried mashed potato cakes you will need 4 russet potatoes, butter, cream cheese, sour cream, salt and pepper. To make the herbes de Provence compound butter you will need softened butter, herbes de Provence seasoning, a garlic clove, lemon juice, salt and black pepper.
What is herbes de Provence?
Herbes de Provence is a herb mixture originating in the Provence region of France. Traditionally, herbes de Provence consists of popular herbs grown in the region including thyme, savory, marjoram, lavender, parsley, and oregano. Other herbs such as fennel, basil, mint, and Bay leaves may also be included. Herbes de Provence tends to have more floral notes than its cousin, Italian seasoning. If you can't find herbes do Provence you can substitute Italian seasoning with the addition of a small amount of lavender and marjoram, or you can buy it here on Amazon.
Prep your ingredients
First, rinse, peel and quarter your potatoes. Boil the potatoes in salted water until they are fork tender (about 12-15 minutes).
Drain the potatoes and mash or mix them until they are free of any lumps, then mix in the sour cream, cream cheese, butter, and salt and pepper. Beat with a mixer until fluffy.
Cover and refrigerate overnight or up to 3 days.
How to make a flavored compound butter
To make the compound butter cut or mix in lemon juice, herbes de Provence seasoning, garlic, pepper, and salt with the softened butter until uniformly mixed. Place the butter on a sheet of plastic wrap and use the plastic wrap to form the butter into a log, about 1 inch thick. Wrap in the plastic wrap and place in the refrigerator.
Making the breading for the fried potato cakes
Mix the Italian bread crumbs with the crumbled Parmesan cheese in a bowl or pan.
Remove the chilled potatoes from the refrigerator. Scoop about ½ cup of mashed potatoes and form a round ball. Roll the potato ball in the breading and place on a cookie sheet or pan. Repeat with the remaining potatoes.
Cook your Fried Mashed Potato Patties on a griddle or flat top
When you are ready to cook, preheat your griddle or flat top to medium-high heat, (about 400 degrees). We love to make these using our Cooking Steel on a Big Green Egg, but you can use a Blackstone or other griddle as well.
Oil the griddle, flat top, or large cast iron pan and, working in batches, place the potato ball on the griddle and press the ball down gently with a spatula to flatten slightly. Cook for about 1.5-2 minutes then flip the potato cake over.
Cook the other side for about 1.5 minutes then top each Fried Mashed Potato Patty with about a tablespoon of the compound butter during the final 30 seconds of cooking.
Remove and serve warm. These Fried Mashed Potato Cakes are the perfect side for steaks like our Sous Vide Florentine Style Porterhouse, or Filet Mignon with Goat Cheese Sauce and Grand Marnier Sautéed Peppers.
Looking for more great potato recipes? Be cure to check out our Smoked Jalapeno Twice Baked Potatoes, Always Crispy French Fries, and Breakfast Pastrami Hash.
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📖 Recipe
Fried Mashed Potatoes with Herbes de Provence Compound Butter
Equipment
- Griddle or Flat Top
Ingredients
- 4 Idaho or Russet Potatoes about 2.5 pounds
- 3 Ounces Cream Cheese softened
- 1 Tablespoon Butter softened
- ½ Cup Sour Cream
- ¼ teaspoon Black Pepper
- ¼ teaspoon Salt
For the Compound Butter
- 8 tablespoons unsalted butter softened
- 1 tablespoon herbes de Provence
- 1 teaspoon lemon juice
- 1 garlic clove minced
- ½ teaspoon black pepper
- ¼ teaspoon salt
For the Fried Mash Potato Cake Breading
- 1 Cup Italian Bread Crumbs
- ¼ Cup Grated Parmesan Cheese
Instructions
- Peel and quarter your potatoes. Boil the potatoes in salted water until they are fork tender (about 12-15 minutes).
- Drain the potatoes and mash or mix them until they are free of any lumps, then mix in the sour cream, cream cheese, butter, and salt and pepper. Beat with a mixer until fluffy.
- Cover and refrigerate overnight or up to 3 days.
- To make the compound butter cut or mix in all of the ingredients with the softened butter until uniformly mixed. Place the butter on a sheet of plastic wrap and use the plastic wrap to form the butter into a log, about 1 inch thick. Wrap in the plastic wrap and place in the refrigerator.
- When you are ready to cook preheat your grill or smoker with Cooking Steel, or your griddle to medium-high heat, (about 400 degrees).
- Mix the Italian bread crumbs with the crumbled Parmesan cheese in a bowl or pan.
- Remove the chilled potatoes from the refrigerator. Scoop about ½ cup of mashed potatoes and form a round ball. Roll the potato ball in the breading and place on a cookie sheet or pan. Repeat with the remaining potatoes.
- Oil the griddle and working in batches place the potato ball on the flat top and press the ball down gently with a spatula to flatten slightly. Cook for about 1.5-2 minutes then flip the potato cake over.
- Cook the other side for about 1.5 minutes then top each Fried Mashed Potato Cake with about a tablespoon of the compound butter during the final 30 seconds of cooking.
- Remove and serve warm.
Kris
Ah! The flavors here were divine. 🙂 Can't wait to make again!
Carne Diem
Thank you so such for the comment. So glad you enjoyed them.
Irena
The compound butter is delicious, great to have extra in the fridge for grilled chicken or meat, not just the potato cakes.
Anita
These potato cakes are so good and flavorful, definitely a much better option than simple roasted potatoes.
Seema
These were just gone in a minute. No phone touched for the dinner, just was how good was that!! Thankyou for a keeper recipe.
Rachna
These look absolutely mouthwatering. I am definitely going to make them soon.