Name: Parmesan Mashed Potato Patties recipe
Ingredients: 3 cups Cold Mashed Potatoes: This is the star of the show! Leftover mashed potatoes work perfectly, and in fact, are ideal as they are firmer when cold, making them easier to shape. Homemade or good quality store-bought mashed potatoes can be used. Ensure your mashed potatoes are not overly wet; drier mashed potatoes will hold their shape better. If your mashed potatoes are very moist, you can add a tablespoon or two of breadcrumbs or all-purpose flour to help absorb excess moisture.; 1 Large Egg: The egg acts as a binder, holding the patties together and adding richness. Choose a large egg for the right amount of binding power. For a vegan alternative, you could experiment with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes to thicken), but the texture may be slightly different.; 1 cup Grated Parmesan Cheese, divided: Parmesan cheese is the key flavor component. You’ll need to divide it – some will be mixed into the potato mixture for flavor and some will be used to coat the patties for that signature crispy crust. Use freshly grated Parmesan for the best flavor and melting quality. Pre-grated Parmesan can be used, but freshly grated will always offer a superior taste and texture. For a stronger Parmesan flavor, consider using Parmigiano-Reggiano.; ¼ cup All-Purpose Flour (plus extra for dusting, optional): A small amount of flour helps to absorb any excess moisture in the mashed potatoes and provides structure to the patties. It also aids in creating a crispy exterior when pan-fried or baked. If you are gluten-free, you can use a gluten-free all-purpose flour blend. You can also use breadcrumbs instead of flour for a slightly different texture.; 2 tablespoons Chopped Fresh Parsley (optional): Fresh parsley adds a bright, herbaceous note and a pop of color. It complements the Parmesan and potatoes beautifully. Other fresh herbs like chives, thyme, or rosemary can also be used depending on your preference. If you don’t have fresh parsley, you can use 1 teaspoon of dried parsley, but fresh is always preferred for flavor.; 1 teaspoon Garlic Powder: Garlic powder enhances the savory flavor of the patties and complements the Parmesan cheese. Onion powder can also be added or substituted for a different layer of savory flavor. Freshly minced garlic can be used instead of garlic powder, but ensure it is cooked through when pan-frying to avoid raw garlic taste.; ½ teaspoon Salt: Salt enhances all the flavors in the patties. Start with ½ teaspoon and adjust to taste, keeping in mind that Parmesan cheese is already salty. Taste the mashed potato mixture before forming the patties and adjust seasoning as needed.; ¼ teaspoon Black Pepper: Black pepper adds a touch of spice and depth of flavor. Freshly ground black pepper is always preferred for the best aroma and flavor.

Ingredients

Scale

Main Ingredients:

3 cups Cold Mashed Potatoes: This is the star of the show! Leftover mashed potatoes work perfectly, and in fact, are ideal as they are firmer when cold, making them easier to shape. Homemade or good quality store-bought mashed potatoes can be used. Ensure your mashed potatoes are not overly wet; drier mashed potatoes will hold their shape better. If your mashed potatoes are very moist, you can add a tablespoon or two of breadcrumbs or all-purpose flour to help absorb excess moisture.

1 Large Egg: The egg acts as a binder, holding the patties together and adding richness. Choose a large egg for the right amount of binding power. For a vegan alternative, you could experiment with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes to thicken), but the texture may be slightly different.

Parmesan Cheese Power:

1 cup Grated Parmesan Cheese, divided: Parmesan cheese is the key flavor component. You’ll need to divide it – some will be mixed into the potato mixture for flavor and some will be used to coat the patties for that signature crispy crust. Use freshly grated Parmesan for the best flavor and melting quality. Pre-grated Parmesan can be used, but freshly grated will always offer a superior taste and texture. For a stronger Parmesan flavor, consider using Parmigiano-Reggiano.

Seasoning and Flavor Enhancers:

¼ cup All-Purpose Flour (plus extra for dusting, optional): A small amount of flour helps to absorb any excess moisture in the mashed potatoes and provides structure to the patties. It also aids in creating a crispy exterior when pan-fried or baked. If you are gluten-free, you can use a gluten-free all-purpose flour blend. You can also use breadcrumbs instead of flour for a slightly different texture.

2 tablespoons Chopped Fresh Parsley (optional): Fresh parsley adds a bright, herbaceous note and a pop of color. It complements the Parmesan and potatoes beautifully. Other fresh herbs like chives, thyme, or rosemary can also be used depending on your preference. If you don’t have fresh parsley, you can use 1 teaspoon of dried parsley, but fresh is always preferred for flavor.

1 teaspoon Garlic Powder: Garlic powder enhances the savory flavor of the patties and complements the Parmesan cheese. Onion powder can also be added or substituted for a different layer of savory flavor. Freshly minced garlic can be used instead of garlic powder, but ensure it is cooked through when pan-frying to avoid raw garlic taste.

½ teaspoon Salt: Salt enhances all the flavors in the patties. Start with ½ teaspoon and adjust to taste, keeping in mind that Parmesan cheese is already salty. Taste the mashed potato mixture before forming the patties and adjust seasoning as needed.

¼ teaspoon Black Pepper: Black pepper adds a touch of spice and depth of flavor. Freshly ground black pepper is always preferred for the best aroma and flavor.

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Instructions

Preparing the Potato Mixture:

Combine Ingredients: In a large bowl, gently combine the cold mashed potatoes, egg, ½ cup of the grated Parmesan cheese, flour, parsley (if using), garlic powder, salt, and black pepper. Use a spatula or your hands to mix everything together until just combined. Be careful not to overmix, as this can make the patties tough. The mixture should be moist but hold its shape when lightly pressed.
- Tip: If your mashed potato mixture seems too wet, add an extra tablespoon of flour or breadcrumbs at a time until it reaches the desired consistency. If it’s too dry, you can add a teaspoon of milk or cream to moisten it slightly, but be careful not to make it too wet.

Form Patties: Using your hands or a ¼ cup measuring cup, scoop out portions of the potato mixture and form them into patties about ½ inch thick and 2-3 inches in diameter. Gently flatten the patties with your palm. Aim for uniform size and thickness for even cooking.
- Tip: For easier handling and shaping, lightly dampen your hands with water or dust them with flour. This will prevent the potato mixture from sticking to your hands. You can also place the potato mixture in the refrigerator for 15-20 minutes to firm up, making shaping even easier, especially if your mashed potatoes are very soft.

Coat with Parmesan: Place the remaining ½ cup of grated Parmesan cheese on a shallow plate. Gently press each patty into the Parmesan cheese, coating both sides evenly. This Parmesan coating is what will create that delicious crispy crust.
- Tip: Ensure the patties are evenly coated with Parmesan for a consistent crispy crust. You can gently press the Parmesan onto the patties with your fingers to help it adhere.

Cooking Methods: Pan-Frying or Baking

Method 1: Pan-Frying for Maximum Crispiness

Heat Oil or Butter: Heat olive oil or butter (or a combination of both) in a large skillet over medium heat. You want enough oil or butter to lightly coat the bottom of the skillet, about 2-3 tablespoons. Heat until the oil shimmers or the butter is melted and hot.
- Tip: Make sure the skillet is hot before adding the patties. This will help them develop a crispy crust quickly and prevent them from sticking. Test the heat by adding a small piece of potato mixture to the skillet; it should sizzle immediately.

Fry Patties: Carefully place the Parmesan-coated patties in the hot skillet, being careful not to overcrowd the pan. Cook in batches if necessary to avoid overcrowding, which can lower the skillet temperature and result in soggy patties.
- Tip: Don’t overcrowd the pan! Overcrowding will steam the patties instead of frying them, resulting in a less crispy texture. Cook in batches, leaving space between the patties for proper browning.

Cook Until Golden Brown: Cook the patties for 3-4 minutes per side, or until golden brown and crispy and heated through. Flip gently with a spatula. The Parmesan crust should be nicely browned and crisp.
- Tip: Control the heat! If the patties are browning too quickly, reduce the heat to medium-low. You want them to cook through and become golden brown and crispy without burning.

Drain on Paper Towels: Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain excess oil. This will help maintain their crispiness.

Method 2: Baking for a Healthier Option

Preheat Oven and Prepare Baking Sheet: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray the parchment paper or baking mat with cooking spray to prevent sticking.
- Tip: Parchment paper or a silicone baking mat is essential for easy cleanup and to prevent sticking. Spraying with cooking spray further ensures the patties don’t stick and helps them crisp up slightly.

Arrange Patties on Baking Sheet: Arrange the Parmesan-coated patties on the prepared baking sheet, leaving some space between them.

Bake: Bake for 15-20 minutes, flipping halfway through, or until golden brown and heated through. The patties should be lightly browned and crispy around the edges.
- Tip: Flipping halfway through ensures even browning on both sides. Keep an eye on them towards the end of baking to prevent over-browning.

Optional Broiling (for extra crispiness): For extra crispiness, you can broil the patties for the last 1-2 minutes of baking, watching them very carefully to prevent burning. Broiling will further crisp up the Parmesan crust.

Nutrition

Serving Size: one normal portion
Calories: 250-350
Sugar: 1-2 grams
Sodium: 300-450 mg
Fat: 12-18 grams
Saturated Fat: 5-8 grams
Carbohydrates: 25-35 grams
Fiber: 2-3 grams
Protein: 8-12 grams
Cholesterol: 60-80 mg