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Platter of fried mashed potato cakes with an herbed compound butter.

Fried Mashed Potatoes with Herbes de Provence Compound Butter

Carne Diem Culinary
These griddle Fried Mashed Potato Cakes make for the perfect holiday side dish or a great way to use up those left over mashed potatoes. Topped with an herbes de Provence compound butter they are as elegant as they are delicious.
5 from 4 votes
Prep Time 20 mins
Cook Time 5 mins
Refrigerator time 8 hrs
Total Time 8 hrs 25 mins
Course Side Dish
Cuisine American, North American
Servings 6
Calories 448 kcal


  • Griddle or Flat Top


  • 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


  • 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.


Calories: 448kcalCarbohydrates: 42gProtein: 9gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 75mgSodium: 609mgPotassium: 705mgFiber: 3gSugar: 3gVitamin A: 937IUVitamin C: 10mgCalcium: 145mgIron: 3mg
Keyword Blackstone, Cooking Steels, Flat top, Fried Potatoes, Herbes de Provence, Mashed Potatoes, Potatoes, sides
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