Cheese Stuffed Mashed Potato Cakes

• Vegetarian
• Gluten free

• Produce

  • 2 1/2 cups Mashed potatoes
  • 1 Parsley and chives, fresh
  • 1 1/2 lbs Potatoes

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 1/2 cup Farmer's cheese or ricotta
  • 2 tbsp Heavy cream
  • 4 oz Mozzarella cheese

Found on olgasflavorfactory.com

Description

Ingredients

• 2½ cups mashed potatoes
• 1½ lbs of potatoes, about 4 medium-sized (preferably Yukon Gold)
• salt, pepper
• ½ cup farmers cheese or ricotta
• 4 oz Mozzarella cheese, grated (you can use any cheese that you like)
• fresh parsley and chives, minced
• 2-4 Tablespoons heavy cream
• oil, for pan frying

Directions

• Peel the raw potatoes and grate on the large holes of a box grater.
• Squeeze out all the moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture.
• Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Set aside.
• In another bowl, combine the rest of the ingredients, the farmers cheese, Mozzarella cheese, fresh herbs and heavy cream for the cheese filling. Season with salt and pepper. Mix to combine. You can substitute ricotta or cottage cheese for the farmers cheese. Depending on how dry the cheese mixture will be, add more or less heavy cream, just enough for it to all come together smoothly.
• Take about a ¼ cup of potato mixture and form into a patty. Place about a tablespoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape. Make sure to have a good solid layer of the potato mixture around the cheese filling, otherwise the cheese filling will ooze out as the mashed potato cakes are cooking in the skillet.
• In a nonstick skillet, heat about 2 Tablespoons of oil and add the potato cakes. Cook the potato cakes on medium heat, about 5-7 minutes per side, until golden brown.
• Drain the potato cakes on paper towels and serve warm.