Cheese and Chive Stuffed Potato Cakes

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5 from 1 vote

Cheese and Chive Stuffed Potato Cakes

Crispy on the outside, soft in the middle, and hiding a pocket of melty mozzarella right in the center.

Prep Time15

Cook Time8

Total Time23

Course: Appetizer, Side Dish

Keyword: cheese and chive stuffed potato pockets, potato cakes, potato cakes recipe

Servings: pockets

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.

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