Garlicky Mashed Potato Cakes with Parmesan and Dill Crema recipe

After a long week, nothing quite says comfort food like potatoes. But sometimes, plain mashed potatoes just don’t cut it, especially when you’re looking for something a bit more exciting. That’s where these Garlicky Mashed Potato Cakes with Parmesan and Dill Crema come into play. I whipped these up last weekend for a family brunch, and let me tell you, they were an absolute sensation. Even my pickiest eater, my nephew who usually shuns anything green, devoured them! The crispy exterior, the fluffy, garlicky interior, and that cool, creamy dill sauce on top – it’s a flavor and texture explosion that’s both comforting and surprisingly elegant. They’re easier to make than you might think, and they elevate humble mashed potatoes into something truly special. Honestly, these potato cakes are now a firm favorite in our house, and I have a feeling they’ll become one in yours too. They’re perfect as a side dish, a vegetarian main course, or even as a delightful appetizer for your next gathering. Get ready to transform your leftover mashed potatoes (or make a fresh batch, they’re worth it!) into these golden, flavorful cakes of joy.

Ingredients

To create these delectable Garlicky Mashed Potato Cakes with Parmesan and Dill Crema, you’ll need a few key ingredients for both the potato cakes and the creamy dill sauce. Let’s break down exactly what you’ll need to gather:

For the Garlicky Mashed Potato Cakes:

• Mashed Potatoes: 4 cups, cold and leftover is ideal, but freshly made and cooled works perfectly too. For the best flavor and texture, use starchy potatoes like Russets or Yukon Golds when making your mashed potatoes. Ensure they are well-seasoned with salt and pepper, and you can even incorporate a little garlic powder or roasted garlic into your initial mashed potato recipe for an extra layer of flavor that will complement the cakes beautifully.
• All-Purpose Flour: ½ cup, plus more for dredging. Flour is essential for binding the potato cakes and giving them structure. It helps to absorb some of the moisture in the mashed potatoes and creates a cohesive mixture that will hold its shape during cooking. You can also use gluten-free all-purpose flour blends if you need a gluten-free option, but be mindful that the texture might slightly differ.
• Grated Parmesan Cheese: ½ cup, finely grated. Parmesan cheese adds a wonderful salty, umami flavor and a slight sharpness that cuts through the richness of the potatoes. It also contributes to the golden-brown crust when the cakes are pan-fried or baked. Freshly grated Parmesan will always offer the best flavor and melting quality compared to pre-grated options.
• Garlic Cloves: 3-4 cloves, minced. Garlic is the star flavor in these potato cakes, lending a pungent and savory note that is incredibly satisfying. Mincing the garlic finely ensures it distributes evenly throughout the potato mixture and releases its flavor fully during cooking. For a milder garlic flavor, you can roast the garlic cloves before mincing.
• Large Egg: 1 large, lightly beaten. The egg acts as a binder, helping to hold all the ingredients together and creating a richer texture in the potato cakes. It also contributes to the golden-brown color when cooked.
• Fresh Parsley: ¼ cup, finely chopped. Fresh parsley adds a touch of freshness and herbaceousness, balancing the richness of the potatoes and Parmesan. It also adds a beautiful pop of color to the cakes. You can substitute with other fresh herbs like chives or finely chopped green onions if desired.
• Salt and Black Pepper: To taste. Seasoning is crucial to bring out the best flavors in the potato cakes. Taste your mashed potato mixture after combining all the ingredients and adjust the salt and pepper accordingly.
• Olive Oil or Butter: For pan-frying or baking. Olive oil offers a lighter flavor and crisper crust, while butter provides a richer flavor and golden-brown color. You can use a combination of both for the best of both worlds.

For the Parmesan and Dill Crema:

• Sour Cream: 1 cup. Sour cream forms the base of the creamy dill sauce, providing a tangy richness that complements the potato cakes perfectly. Full-fat sour cream will give you the richest flavor and texture, but you can use low-fat or fat-free options if you prefer, although the consistency might be slightly thinner.
• Mayonnaise: ½ cup. Mayonnaise adds creaminess and richness to the dill sauce, balancing the tanginess of the sour cream. Use a good quality mayonnaise for the best flavor. You can also use Greek yogurt in place of some or all of the mayonnaise for a lighter option, but be aware that it will be tangier.
• Fresh Dill: ¼ cup, finely chopped. Fresh dill is the star herb in the crema, providing a bright, herbaceous, and slightly citrusy flavor that is incredibly refreshing and pairs beautifully with the garlic and Parmesan. Use fresh dill for the best flavor; dried dill will not provide the same vibrant taste.
• Grated Parmesan Cheese: ¼ cup, finely grated. Parmesan cheese in the crema adds a salty, savory, and umami depth that enhances the overall flavor profile and ties it in with the potato cakes.
• Lemon Juice: 1 tablespoon, freshly squeezed. Lemon juice adds a touch of acidity that brightens the dill crema and balances the richness of the sour cream and mayonnaise. Freshly squeezed lemon juice is always preferred for its brighter and more vibrant flavor.
• Garlic Powder: ½ teaspoon. Garlic powder enhances the garlicky flavor of the crema and complements the garlic in the potato cakes.
• Salt and Black Pepper: To taste. Season the dill crema to taste with salt and pepper. Start with a pinch of each and adjust according to your preference.

Instructions

Now that you have all your ingredients gathered, let’s walk through the step-by-step instructions to create these amazing Garlicky Mashed Potato Cakes with Parmesan and Dill Crema. The process is straightforward and rewarding!

Making the Garlicky Mashed Potato Cakes:

1. Combine Potato Cake Ingredients: In a large mixing bowl, gently combine the cold mashed potatoes, all-purpose flour, grated Parmesan cheese, minced garlic, lightly beaten egg, and chopped fresh parsley. Use your hands or a spatula to mix everything together until just combined. Be careful not to overmix, as this can make the potato cakes tough. The mixture should be moist but hold its shape when gently pressed together.
2. Season and Taste: Season the potato mixture generously with salt and black pepper to taste. It’s important to taste the mixture at this stage and adjust the seasoning as needed, as this will determine the final flavor of your potato cakes. Remember that the Parmesan cheese is already salty, so taste before adding too much salt.
3. Shape the Potato Cakes: Divide the potato mixture into equal portions, about ½ cup each. Gently shape each portion into a patty, about ¾ inch thick and 2-3 inches in diameter. You can make them any shape you like – round, oval, or even square – but ensure they are relatively uniform in size for even cooking. If the mixture is too sticky to handle, lightly flour your hands.
4. Dredge in Flour (Optional but Recommended): Place some extra all-purpose flour on a plate. Lightly dredge each potato cake patty in the flour, ensuring it’s evenly coated on all sides. This step is optional but highly recommended as it helps to create a crispier crust and prevents the cakes from sticking to the pan. Shake off any excess flour.
5. Pan-Fry or Bake the Potato Cakes:
   • Pan-Frying: Heat a generous amount of olive oil or butter (or a combination) in a large skillet over medium heat. Once the oil is hot and shimmering (but not smoking), carefully place the potato cakes in the skillet, ensuring not to overcrowd the pan. Work in batches if necessary. Cook for about 4-5 minutes per side, or until golden brown and crispy. Flip gently with a spatula.
   • Baking: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil or cooking spray. Place the potato cakes on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and heated through. For extra crispiness, you can broil them for the last 1-2 minutes, watching carefully to prevent burning.
6. Drain Excess Oil (If Pan-Fried): If you pan-fried the potato cakes, remove them from the skillet and place them on a wire rack or paper towel-lined plate to drain any excess oil. This will help maintain their crispiness.

Making the Parmesan and Dill Crema:

1. Combine Crema Ingredients: In a medium bowl, combine the sour cream, mayonnaise, chopped fresh dill, grated Parmesan cheese, fresh lemon juice, and garlic powder.
2. Season and Mix: Season the dill crema with salt and black pepper to taste. Stir everything together until well combined and smooth.
3. Chill (Optional but Recommended): For the best flavor and texture, cover the dill crema and refrigerate it for at least 30 minutes to allow the flavors to meld together. This also helps the crema to thicken slightly. You can make the crema ahead of time and store it in the refrigerator for up to 2 days.

Assembling and Serving:

1. Serve Warm: Serve the Garlicky Mashed Potato Cakes warm, either immediately after cooking or shortly after.
2. Top with Dill Crema: Spoon a generous dollop of the Parmesan and Dill Crema over each potato cake.
3. Garnish (Optional): Garnish with extra fresh dill sprigs, a sprinkle of grated Parmesan cheese, or a lemon wedge for an extra touch of freshness and visual appeal.

Nutrition Facts

(Please note that these are estimated values and can vary based on specific ingredients used and serving sizes.)

Servings: Approximately 8 potato cakes

Serving Size: 1-2 potato cakes

Approximate Nutrition per Serving (1 potato cake, without crema):

• Calories: 200-250 kcal
• Protein: 5-7g
• Fat: 8-12g
  • Saturated Fat: 4-6g
• Cholesterol: 40-50mg
• Sodium: 300-400mg
• Carbohydrates: 25-30g
  • Fiber: 2-3g
  • Sugar: 2-3g

Approximate Nutrition per Serving (1 tablespoon of Dill Crema):

• Calories: 50-70 kcal
• Protein: 1g
• Fat: 5-7g
  • Saturated Fat: 2-3g
• Cholesterol: 10-15mg
• Sodium: 50-70mg
• Carbohydrates: 1-2g
  • Sugar: 1g

Important Note: These nutrition facts are estimates. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients you use. Consider that pan-frying in oil will increase the fat and calorie content compared to baking.

Preparation Time

• Prep Time: 25-30 minutes (includes making crema and shaping potato cakes)
• Cook Time: 20-25 minutes (pan-frying or baking potato cakes)
• Total Time: 45-55 minutes

This recipe is relatively quick to prepare, especially if you are using leftover mashed potatoes. Making the mashed potatoes from scratch will add additional time, approximately 30-40 minutes, depending on your method.

How to Serve

These Garlicky Mashed Potato Cakes with Parmesan and Dill Crema are incredibly versatile and can be served in various ways, making them perfect for different occasions. Here are some serving suggestions:

• As a Side Dish:
  • Alongside Roasted Meats: Pair them with roasted chicken, beef, pork, or lamb for a comforting and flavorful side dish. The creamy dill sauce complements rich meats beautifully.
  • With Grilled Fish or Seafood: Serve them with grilled salmon, cod, shrimp, or scallops. The lightness of seafood is balanced perfectly by the richness of the potato cakes and the bright dill crema.
  • Accompanying Vegetarian Mains: These potato cakes are fantastic alongside vegetarian main courses like lentil loaf, stuffed bell peppers, or a hearty vegetable stew.
  • Part of a Brunch Spread: Include them in your brunch menu along with eggs benedict, frittatas, bacon, and fresh fruit for a satisfying and crowd-pleasing meal.
• As an Appetizer:
  • Mini Potato Cakes: Make smaller, bite-sized potato cakes (about 1-2 inches in diameter) and serve them as elegant appetizers at parties or gatherings. Top each mini cake with a smaller dollop of dill crema and a sprig of dill.
  • Passed Appetizers: Serve them on platters or trays as passed appetizers at cocktail parties or events. They are easy to eat standing up and are always a hit.
  • Appetizer Platter: Arrange them on a platter with other appetizers like olives, cheeses, cured meats, and crackers for a beautiful and diverse appetizer spread.
• As a Light Meal or Vegetarian Main Course:
  • With a Salad: Serve a couple of potato cakes with a fresh green salad, a tomato and cucumber salad, or a Caesar salad for a light and satisfying vegetarian meal.
  • Topped with a Fried Egg: For a heartier meal, top each potato cake with a fried egg and a generous spoonful of dill crema. This is a delicious and comforting vegetarian main course, especially for brunch or dinner.
  • With Roasted Vegetables: Pair them with roasted vegetables like asparagus, broccoli, Brussels sprouts, or carrots for a balanced and flavorful vegetarian meal.
• Serving Temperature:
  • Best Served Warm: These potato cakes are best enjoyed warm, ideally served immediately after cooking or shortly after.
  • Room Temperature: They can also be served at room temperature, especially as appetizers. However, the texture is best when they are slightly warm and crispy.
  • Reheating: If you need to reheat them, you can gently reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or in a skillet over medium-low heat until heated through. Be careful not to overcook them, as they can become dry.

Additional Tips for Perfect Potato Cakes

To ensure your Garlicky Mashed Potato Cakes are a resounding success, here are five additional tips to keep in mind:

1. Use Cold Mashed Potatoes: Starting with cold mashed potatoes is crucial for the right texture. Cold potatoes are less sticky and easier to handle, making it easier to form and shape the potato cakes. If you’re making mashed potatoes specifically for this recipe, cook them ahead of time and let them cool completely in the refrigerator before proceeding.
2. Don’t Overmix the Dough: When combining the ingredients for the potato cakes, mix just until everything is incorporated. Overmixing can develop the gluten in the flour, resulting in tougher potato cakes. Gentle mixing is key to achieving a tender and fluffy interior.
3. Adjust Flour as Needed: The amount of flour needed can vary depending on the moisture content of your mashed potatoes. If your mashed potatoes are very moist, you might need to add a little extra flour to achieve a workable consistency. Start with the recommended amount and add more, one tablespoon at a time, if the mixture is too sticky to shape. The dough should be moist but hold its shape when gently pressed.
4. Ensure Oil is Hot for Pan-Frying: When pan-frying, make sure the oil is sufficiently heated before adding the potato cakes. Hot oil will help create a crispy crust quickly and prevent the cakes from absorbing too much oil. Test the oil temperature by dropping a tiny piece of potato mixture into the pan; it should sizzle immediately.
5. Make Ahead and Reheat: You can prepare the potato cakes ahead of time and reheat them when ready to serve. Shape the potato cakes and store them un-cooked in the refrigerator for up to 24 hours. When ready to cook, pan-fry or bake them as directed. Alternatively, you can fully cook the potato cakes and reheat them in the oven or skillet. Reheating in the oven is generally better for maintaining crispiness. The dill crema can also be made ahead and stored in the refrigerator for up to 2 days.

FAQ Section

Here are some frequently asked questions about making Garlicky Mashed Potato Cakes with Parmesan and Dill Crema:

Q1: Can I use leftover mashed potatoes for this recipe?

A: Absolutely! In fact, leftover mashed potatoes are ideal for this recipe. Cold, leftover mashed potatoes have a drier consistency, which is perfect for forming potato cakes. This is a fantastic way to repurpose leftovers and transform them into a delicious new dish.

Q2: Can I make these potato cakes gluten-free?

A: Yes, you can easily make these potato cakes gluten-free. Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend is designed for a 1:1 substitution for regular flour. Be aware that gluten-free flour blends can sometimes result in a slightly different texture, but they will still work well for this recipe.

Q3: Can I freeze the potato cakes?

A: Yes, you can freeze the potato cakes. For best results, freeze them after shaping but before cooking. Place the uncooked potato cakes on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer them to a freezer-safe bag or container. You can then cook them directly from frozen, adding a few extra minutes to the cooking time. Cooked potato cakes can also be frozen, but they may lose some of their crispiness upon reheating.

Q4: Can I add other herbs or spices to the potato cakes or crema?

A: Definitely! Feel free to customize the flavors to your liking. For the potato cakes, you could add other fresh herbs like chives, thyme, or rosemary. Spices like paprika, onion powder, or a pinch of red pepper flakes can also add extra flavor. For the dill crema, you could experiment with adding other fresh herbs like parsley, chives, or tarragon. A squeeze of lime juice instead of lemon juice could also be a nice variation.

Q5: What if I don’t have fresh dill for the crema? Can I use dried dill?

A: While fresh dill is highly recommended for the best flavor in the crema, you can use dried dill in a pinch. However, dried dill has a less vibrant and intense flavor compared to fresh dill. If using dried dill, use about 1 teaspoon of dried dill for every ¼ cup of fresh dill. It’s best to rehydrate dried dill slightly by mixing it with a tablespoon of warm water or lemon juice for a few minutes before adding it to the crema to help release its flavor. Fresh dill will always provide a brighter and more aromatic crema.

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