Sep 17, 2018

Cheesy Mashed Potato Patties Served with Worcestershire Sauce

Something about oozing cheese and mashed potatoes.

My first intent was to make them into patties, somehow ended up more like Japanese korokke, but seared not fried. Mixed cheese was incorporated - mozzarella for its creaminess and cheddar for a boost of saltiness, but supposedly mini Camembert should work too.

Cheesy mashed potato patties served with Worcestershire sauce -

Ingredients (makes about 6 korokke-sized patties)?

  • 2/about 515 grams potatoes 
  • 1 cup mixed cheese (mozzarella and cheddar used here)
  • 1 egg
  • 3 to 4 tablespoons unsalted butter
  • 1 tablespoon heavy whipping cream
  • 3 tablespoons chopped parsley
  • 1 tablespoon salt
  • 1/4 teaspoon black pepper
  • Some all purpose flour
  • Some Japanese panko
  • Some Worcestershire sauce


Prepare a pot of water. Meanwhile, peel and cut the potatoes into medium sized cubes. Drop the potatoes to the pot, start with cold water and bring to a boil. Once boiling, lower the heat to a simmer, cover with lid and continue to cook for about 20 minutes. Test with a fork and see if it can pierce through, otherwise, continue to cook till softened. 

Once ready, drain well and let them cool down for 10 more minutes, the remaining moisture can further evaporate during this time. Afterward, mash these potato cubes. Ideally, use a masher to do the job, if there's really no suitable tools, blender can be your last resort.

I actually store mashed potatoes in the fridge overnight, so I can save some troubles when ready to cook. In that case, remove mashed potatoes ahead of time to bring it to room temperature.

To the mashed potatoes, add in 1 tablespoon heavy whipping cream, chopped parsley, 1 tablespoon of salt, and 1/4 tablespoon of black pepper. Mix till incorporated.

Shape and squeeze mixed cheese into small ball shapes. Wrap the cheese ball with mashed potato. If mashed potato gets too sticky and hard to work with, mix in some flour. Shape into medium sized patties, similar to Japanese korokke.

Prepare three plates, one filled with flour, 1 with beaten egg, and 1 with some Japanese panko. Transfer potato patties one by one, first coat the patties with flour, then dip in beaten egg, lastly cover with panko. 

Take a non-stick pan. Add in unsalted butter and turn to medium heat. Once melted, gently add in the patties one by one. 

Sear till colored then flip to sear the other side, add more butter if the surface of the pan appears too dry after flipping.

Serve with some Worcestershire sauce.

Mashed potatoes can be hard to work with, they can get too sticky and make it very hard to form into patties. In that case, on top of mixing some flour to the mixture, try wearing gloves and dust both hands with flour.

Time to melt away with that oozing cheese filling.

Other recipes with potatoes:

No comments:

Post a Comment