If you’ve got leftover mashed potatoes sitting in the fridge, this is the recipe to make with them. These Cheese and Chive Stuffed Potato Cakes are crispy on the outside, soft in the middle, and hiding a pocket of melty mozzarella right in the center. Talk about a nice surprise! They come together with just a handful of pantry staples, and they’re just as good as an appetizer, a side dish, or even a lazy dinner with a salad on the side.
These potato cakes are such a simple and delicious way to use up leftover mashed potatoes. The dough is really just your mashed potatoes mixed with flour, chives, and a few seasonings until it holds together, then each portion gets stuffed with mozzarella, sealed up, and pan-fried until golden. A quick garlic butter brushed on at the end takes them over the top. Want more ways to use up potatoes? Try my German Potato Pancakes or my Fried Mashed Potato Balls.
😍 Why You’ll Love These Cheese and Chive Stuffed Potato Cakes
A perfect use for leftovers: redefines leftover mashed potatoes.
Gooey mozzarella center: every bite gives you a stretch of melty cheese.
Crispy on the outside, soft in the middle: pan-frying gives these a golden, crackly exterior while the inside stays tender.
Big flavour: chives, garlic powder, onion powder, and a touch of ground mustard create a lot of flavour with a short ingredient list.
🥔 Ingredients You’ll Need To Make These Potato Cakes
Olive oil: what gives the potato cakes their crispy, golden exterior.
Leftover mashed potatoes: let these come to room temperature first if they’re straight from the fridge.
All-purpose flour: binds the mashed potatoes into a dough that holds its shape while frying.
Chives: mixed right into the dough for a mild, fresh oniony bite throughout.
Salt: brings out the flavour and balances the richness.
Black pepper: adds a little bit of warmth and sharpness to the dough.
Garlic powder: builds a savoury base flavour throughout the potato cakes.
Onion powder: works alongside the garlic powder to round out the dough’s flavour.
Ground mustard: adds a subtle tang that keeps the dough from tasting flat.
Mozzarella: shredded and stuffed into the center of each potato cake for that melty, cheesy pull.
Butter: what gives the finished potato cakes their glossy, rich finish.
Fresh parsley: stirred into the garlic butter for a bit of freshness.
Garlic: gently cooked in the butter to mellow out and infuse with flavour.
✔ How To Make Cheese and Chive Stuffed Potato Cakes
Add the mashed potatoes to a large mixing bowl, and allow to come to room temperature if you are using leftovers from the fridge. Make sure your mashed potatoes are smooth and free of lumps; if using leftovers, break up any lumps with a potato masher or fork before mixing the dough. Add the all-purpose flour, chives, salt, black pepper, garlic powder, onion powder, and ground mustard. Mix and knead until combined into a dough. If it feels too sticky, add more all-purpose flour, 1 tablespoon at a time, until the dough is workable and no longer sticky.
Divide the dough into 4 equal portions, and roll each portion into a ball. Lightly dust your hands and countertop with extra flour as needed to prevent sticking.
Using your index finger or the back of a teaspoon, make an indentation in the top of each dough ball. Gently press and widen it with your fingers to create a well. Divide the shredded mozzarella evenly among the dough balls, generously filling each well while leaving enough dough around the edges to seal.
Gently press the mozzarella into each well, then fold the sides of the dough up and over the cheese. Pinch closed to fully seal, roll into a ball again, and gently flatten into a thick disc. Repeat with the remaining portions.
Heat a generous drizzle of olive oil in a large frying pan over medium heat, using enough to create a thin, even layer across the bottom. Add the potato pockets and fry for 3–4 minutes per side, until golden, crispy, and heated through.
Transfer the pockets to a wire rack and let cool for about 1 minute while you prepare the optional garlic butter.
Make the garlic butter (optional).Melt the butter in a small pan over low heat. Add the garlic and cook for 30–60 seconds, until fragrant. Remove from the heat and stir in the fresh parsley. Brush the garlic butter over each potato pocket.
Enjoy warm.
🗒 Variations
Different cheese: swap the mozzarella for cheddar, Monterey Jack, or a pepper jack if you want a little more sharpness or heat in the center.
Herb swaps: swap the chives for green onion, or add a little fresh dill or parsley into the dough itself for a different flavour profile.
Spicy version: add a pinch of cayenne or a few dashes of hot sauce to the dough if you like a bit of heat.
🗒 Substitutions
Mashed potatoes: if you don’t have leftovers on hand, freshly made mashed potatoes work as well (cooled). Just make sure they’re not too loose or buttery, or the dough will be hard to work with.
Mozzarella: any good melting cheese works, including cheddar, Monterey Jack, or a Boursin if you want something creamier and more herby.
Chives: green onion can be used in place of chives for a similar flavour.
Olive oil: vegetable oil or avocado oil both work fine for frying.
🍴 Leftovers? Lucky you.
Leftover potato cakes keep well in an airtight container in the fridge for up to 3 days. Reheat them in a pan over medium heat for a few minutes per side to bring back the crispy exterior, or in the air fryer at 350°F for about 5 minutes. Microwaving works in a pinch, but the outside won’t stay as crispy.
🤔 FAQ’s
Can I freeze these potato cakes?
Yes, freeze them uncooked on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding a couple extra minutes per side.
Can I bake these instead of frying them?
You can, though they won’t get quite as crispy. Bake at 425°F on a greased baking sheet for about 20 to 25 minutes, flipping halfway through.
Why is my dough too sticky to work with?
This usually has to do with how wet your mashed potatoes are. Add more flour, a tablespoon at a time, until the dough is smooth and easy to handle.
Can I make these gluten-free?
Yes, a 1:1 gluten-free all-purpose flour blend should work just fine.
What can I serve these with?
They’re great on their own with a dollop of sour cream, or alongside a simple green salad for a more complete meal.
👩🍳 Hungry For More?
If you loved these Cheese and Chive Stuffed Potato Cakes, here are a few more recipes worth keeping on rotation:
- Fried Mashed Potato Balls
- German Potato Pancakes
- Italian Potato Salad
- French Onion Potato Skins
- Italian Rice Balls
- Creamy Mashed Potatoes
- Crispy Roasted Potatoes
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make these cheese and chive stuffed potato cakes (or any recipe of mine) don’t forget to leave a review.
Cheese and Chive Stuffed Potato Cakes
Equipment
- 1 large pan
Ingredients
- olive oil, for frying
- 2 cups mashed potatoes, preferably no butter or milk added
- 1/3 cup all purpose flour (or more if needed), + more for dusting
- 2 tbsp fresh chives, finely chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp ground mustard
- 4 oz mozzarella (115 grams), shredded or cubed
Garlic Butter
- 1½ tbsp butter, melted
- 1/2 tsp fresh parsley, finely chopped
- 1 small garlic clove, minced
Instructions
- Add the mashed potatoes to a large mixing bowl.Make sure your mashed potatoes are smooth and free of lumps; if using leftovers, break up any lumps with a potato masher or fork before mixing the dough.Add the all-purpose flour, chives, salt, black pepper, garlic powder, onion powder, and ground mustard.
- Mix and knead gently until combined into a dough. If it feels too sticky, add more all-purpose flour, 1 tablespoon at a time, until the dough is workable and no longer sticky.Aim for a firmer, slightly dry dough that holds together without crumbling and shapes easily in your hands.*The flour you need will vary with the potato type and how the mash was made, especially if it has milk or butter; start with a 1/3 cup and add more one tablespoon at a time until you have a soft, workable dough—up to about 1/2 cup.
- Divide the dough into 4 or 5 equal portions, and roll each portion into a ball. Lightly dust your hands and countertop with extra flour as needed to prevent sticking.
- Using your index finger or the back of a teaspoon, make an indentation in the top of each dough ball. Gently press and widen it with your fingers to create a well. Divide the shredded mozzarella (or cubed) evenly among the dough balls, generously filling each well while leaving enough dough around the edges to seal.
- Gently press the mozzarella into each well, then fold the sides of the dough up and over the cheese. Pinch closed to fully seal, roll into a ball again, and gently flatten into a thin disc (about 1/4 inch) for quick even frying.Repeat with the remaining portions.
- Heat a generous drizzle of olive oil in a large frying pan over medium heat, using enough to create a thin, even layer across the bottom. Add the potato pockets and fry for 3–4 minutes per side, until golden, crispy, and heated through.
- Transfer the pockets to a wire rack and let cool for about 1 minute while you prepare the optional garlic butter.
- Make the garlic butter (optional). Melt the butter in a small pan over low heat. Add the garlic and cook for 30–60 seconds, until fragrant. Remove from the heat and stir in the fresh parsley. Brush the garlic butter over each potato pocket.
- Enjoy warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this! So easy and good