Hey, ‘member those mushy potato cakes Mom used to make from leftover mashed potatoes? You know, the ones that she’d forget about and leave in the skillet until they were burnt or, as she’d say, “slightly blackened” on one side? Yeah.
These goat cheese potato cakes are nothing like that. They don’t even require leftover mashed potatoes. (This is for several reasons. First, when have you ever had leftover mashed potatoes for which someone hadn’t claimed dibbs?! Second, because really, what’s so wrong with rewarmed mashed potatoes just plain, whether cold or hot? As an aside, if you’ve never nestled warmed leftover mashed potatoes inside an omelet and served it with bacon, you really ought to remedy that. Truly.) These cakes call for freshly cooked spuds, not cold leftover mashed spuds. Just plop them in a skillet, sizzle, and sigh.–Renee Schettler Rossi
LC Personalize Your Potato Cakes Note
While we like these subtly flavored goat cheese potato cakes as is, there are almost infinite ways in which you can personalize your potato cakes. Use a stronger cheese. Stir in more herbs. Try different herbs. Toss in some minced chile peppers. Make the cakes flatter if you like things crisp. Make the cakes teensier if you like things dainty. You get the general idea. Should you suddenly find yourself short on time or motivation once you’ve started the recipe, we have it on good authority that this potato mixture is also swell in mashed form—just straight up while it’s still warm, just after adding all the ingredients. (We’d be remiss to not mention the author’s recommendation to plop the mash on a plate with steak or pork roast.) Whatever you decide, kindly take a moment to let us know what you chose in a comment below.
Special Equipment: Round biscuit or cookie cutters, preferably 2 1/2 inches in diameter
Goat Cheese Potato Cakes Recipe
- Quick Glance
- 15 M
- 1 H
- Serves 6
- 2 1/2 to 3 pounds Yukon Gold potatoes, peeled
- 3 tablespoons flat-leaf parsley leaves, chopped
- 3 tablespoons sliced scallions
- 8 ounces goat cheese, crumbled
- Salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour, plus more for the work surface
- 1/4 cup olive oil
- 1. Plunk the potatoes in a large pot and pour in enough cold water to barely cover the spuds. Season the cooking water with salt (it should taste like the sea) and bring to a boil. Cook on medium-high heat until the potatoes are tender but not mushy, 10 to 15 minutes or so, depending on the size of your spuds. Drain the potatoes, place them in a large bowl, and roughly mash them with a fork or a potato masher. Let cool slightly.
- 2. Add the parsley, scallions, goat cheese, and salt and pepper to the potatoes and mix until just combined, making certain that blobs of goat cheese are still visible. Cover and refrigerate until chilled through, at least 6 hours.
- 3. Preheat the oven to 375°F (190°C).
- 4. Using your hands, form the mixture into a 1-inch-thick block on a lightly floured countertop and cut it into rectangular cakes about 2 1/2 inches along their long side or, if you prefer, use a 2 1/2-inch round biscuit or cookie cutter to cut out individual potato cakes. You should have at least 12 cakes (and, quite possibly, more). Place the flour on a plate and lightly flour the cakes on both sides.
- 5. Place 2 large ovenproof nonstick skillets (preferably cast-iron) over medium-high heat. Divvy the oil between the skillets and heat until hot but not smoking. Add the potato cakes to the skillets and cook until the first side is golden brown. Flip the potato cakes and cook for another minute or so, and then transfer the skillets to the oven until the cakes are warmed through, about 10 minutes. Figure about 2 potato cakes per person. Leftover potato cakes are just dandy for breakfast the next morning alongside eggs.
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