What if you could enjoy your favorite mashed potatoes in a whole new way? Imagine soft, creamy mashed potatoes filled with gooey cheese, shaped into little cakes, and ready to eat with your hands! That's exactly what these stuffed potato cakes are all about. They're easy to make, fun to customize, and perfect for using your favorite fillings.
For this recipe, I'm filling these potato cakes with lots and lots of mozzarella cheese. But I've also tried them with tuna (yum!), ground beef, and chorizo, and they're all delicious! So let your imagination run wild and come up with your own filling combinations. And hey, let me know in the comments if you'd like me to share those other versions on the blog!
Okay, back to reality! Let's make the cheesy version today. Here are all the ingredients you'll need.
Watch the video here:
What You Need to Make Cheese-Stuffed Potato Cakes
The trick to making these potato cakes is getting the potatoes just right. You want them soft and creamy enough to mash, but with enough structure to hold all that mozzarella cheese inside. Here's what you'll need.
🥔 Potatoes
You can use pretty much any type of potato for this recipe, but I prefer starchy potatoes because they give you a creamier mash. For this recipe, I'm using Russet potatoes since they're naturally higher in starch. Just make sure your potatoes are firm and cut them into similar-sized pieces so they cook evenly.
And now I'm thinking... wouldn't these look fun with purple potatoes? My mind is already imagining those bright purple potato cakes! If you're brave enough to give them a try, please send me a picture. I'd love to see how they turn out!
🧂 Salt and Garlic Powder
I like to add both salt and garlic powder to the cooking water so the potatoes can absorb some of that flavor as they cook. Once they're cooked and mashed, give the potato mixture a taste before adding any more salt. You may find that you don't need to add any at all! Just keep in mind that mozzarella is a pretty mild cheese, so you want your potato dough to be well-seasoned. The flavor should be just a little more pronounced on its own so everything tastes delicious once you add the cheese.
🧈 Butter
I prefer unsalted butter so I can control the seasoning after mashing the potatoes. Add it while the potatoes are still hot so it melts and blends in easily. Salted butter works too; just taste the mixture before adding more salt.
🥚 Egg
The egg helps the potato dough hold together. Wait until the mashed potatoes are warm rather than hot before mixing it in, so it doesn’t begin to cook in the bowl.
🌾 Flour
Flour helps make the mashed potatoes easy to shape and seal around the filling. You can use rice flour instead if you want to make the cakes without wheat flour, although the dough may feel a little different.
🧀 Shredded mozzarella
Mozzarella melts inside the potato cakes and has a mild flavor that goes well with the seasoned potatoes. You can choose another cheese that melts well, or use cooked shredded chicken, shredded beef, or seasoned ground beef for a different filling.
🫒 Oil
You'll need a little oil for shaping and cooking the potato cakes. I like to rub some on my hands before forming the cakes to keep the dough from sticking. You'll also need some oil in your skillet for cooking them. I recommend using a neutral-flavored oil with a high smoke point, such as vegetable, canola, or avocado oil, so it can handle the heat without burning or affecting the flavor of your potato cakes.
💡Little Tricks for Golden Potato Cakes
- Drain the potatoes thoroughly after cooking. If they carry too much water into the bowl, the dough may be difficult to shape.
- Mash the potatoes while they’re still hot. They’re easier to break down at this stage, which helps you get a smoother potato mixture. Mash it until smooth. Large pieces can leave weak spots in the dough where the filling may escape.
- If the dough still sticks heavily to your hands after mixing, add a little flour at a time. Stop as soon as you can shape it; too much flour can make the cakes dense.
- Divide the dough into similar-sized portions before you start filling them. This helps you distribute the cheese and make cakes that cook evenly.
- Keep the cheese in the center of each portion, leaving enough potato dough around the edges to close it.
- Check both sides for cracks after shaping. Smooth any openings or cover them with a little extra dough before the cake goes into the skillet.
- Fry one cake first to check the heat. It gives you a chance to adjust the temperature before cooking the rest.
- Leave space between the cakes in the skillet. They’ll be easier to flip, and you’re less likely to damage their edges.
- Slide a spatula completely underneath each cake before turning it. Give the first side time to form a crust so it holds together when flipped.
- Avoid pressing down on the cakes as they cook. That can split the dough and push the cheese out. Place the cooked cakes on a paper towel–lined plate for a moment to absorb excess oil, then serve them warm.
How to Make Cheese-Stuffed Potato Cakes
The fun part is shaping each potato cake around the cheese. Follow the photos below to see how I make the little pocket, seal it, and cook the cakes until golden.
Step 1: Prepare the potatoes.
Peel the potatoes, remove any eyes, and cut them into pieces of similar size. Keep them in a bowl of water while you finish cutting, then rinse them.
Step 2: Cook until tender.
Place the potatoes in a pot with water, salt, and garlic powder. Cook for 30 to 35 minutes, until a fork slides easily through the center of a piece. Drain them well.
Step 3: Mash and cool.
Transfer the hot potatoes to a large bowl, add the butter, and mash until smooth. Let them cool for about 5 to 10 minutes, until they feel warm rather than hot.
Step 4: Add the ingredients.
Add the egg, flour, salt, and garlic powder to taste to the warm mashed potatoes.
Step 5: Mix the dough
Use your hands to mix and gently knead the potato mixture until all the ingredients are well incorporated and the dough no longer sticks to your hands.
Step 6: Shape the potato dough
Rub a little oil on your hands and roll a portion of dough into a ball. Hold it in one hand and press the center with the knuckles of your other hand to make a pocket. If you'd like to see exactly how I do this, check out the video below for a closer look!
Step 5: Fill and seal.
Place some shredded mozzarella in the pocket. Bring the potato dough over the cheese until it is completely covered, then gently shape it into a round cake. Repeat with the remaining dough.
Step 6: Cook.
Heat the oil in a large skillet over medium heat. Add the cakes and cook for 7 to 10 minutes, until golden underneath. Carefully flip them and cook for another 6 to 7 minutes, until golden on the other side and heated through.
💡How To Always Make Perfect Potato Cakes?
Yes. Keep the dough covered in the refrigerator and shape the cakes when you’re ready to cook them. If it feels firm after chilling, let it sit at room temperature briefly so it’s easier to handle.
Yes. Cooked Shredded Chicken, shredded beef, or Seasoned Ground Beef all work. Let the filling cool and drain off any excess liquid before enclosing it in the potato dough.
The dough may be too wet, or the cakes may have been flipped before a crust formed. Drain the potatoes thoroughly, make sure the dough holds its shape before filling it, and let the first side turn golden before flipping.
Yes. Lightly brush or spray the cakes with oil, then arrange them in a single layer. For the oven, bake until golden, turning them once. For the air fryer, cook until golden on both sides, flipping halfway through. Make sure the centers are hot before serving. I haven’t tested exact times or temperatures for either method, so check them as they cook.
Let the potato cakes cool completely, then store them in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium-low heat and cook until warmed through, flipping halfway so they heat evenly.
✨ More Appetizers to Share
Whether you serve these Cheese-Stuffed Potato Cakes with dinner or set out a plate for afternoon coffee, I hope you enjoy them warm, with the cheese still melted inside.
If you like recipes made for sharing, try my Heart of Palm Empanadas or Costa Rican Chicken Empanadas next. And if you’re planning that afternoon coffee, my Guava Butter Cookies would be lovely alongside it.
If you make these potato cakes, leave me a comment and tell me what you filled them with. You can also visit my YouTube channel for more recipes to make and share at home.
¡Besitos! (Kisses!)
Mara
Cheese Stuffed Potato Cakes
Equipment
- Potato Peeler
- Cutting board and knife
- Colander
- Large mixing bowl
- potato masher
- Large skillet
Ingredients
Ingredientsfor Cooking the Potatoes:
- 4 potatoes
- 8 cups water
- 1 tablespoons salt
- 1 teaspoon garlic powder
Ingredients for Potato Cakes:
- ½ stick butter 56 grams
- 1 egg
- ¾ cup flour 120 grams
- Garlic powder to taste
- Salt to taste
- 2 cups shredded mozzarella cheese
- 2 tablespoons oil
Instructions
- Peel the potatoes, remove any eyes, and cut them into evenly sized pieces. Rinse well.
- Place the potatoes in a large pot with the water, salt, and garlic powder. Cook for 30 to 35 minutes, or until a fork slides easily through them. Drain well.
- Transfer the hot potatoes to a large bowl. Add the butter and mash until smooth. Let cool for 5 to 10 minutes, until warm rather than hot.
- Add the egg, flour, and adjust the salt and garlic powder if needed. Mix with your hands, gently kneading until the ingredients are incorporated and the dough no longer sticks to your hands.
- Rub a little oil on your hands and roll a portion of dough into a ball. Press the center with your knuckles to form a pocket.
- Fill the pocket with shredded mozzarella. Close the dough around the cheese and gently shape it into a round cake. Repeat with the remaining dough and cheese.
- Heat the oil in a large skillet over medium heat. Add the potato cakes and cook for 7 to 10 minutes, until golden underneath.
- Flip the cakes carefully and cook for another 6 to 7 minutes, until golden on both sides and heated through. Adjust the heat as needed and serve warm.
Video
Notes
- Starchy potatoes make a creamier mash, but you can use any type of potato.
- Mash the potatoes while they’re hot, then let them cool until warm before adding the egg.
- If you prefer, substitute rice flour for the all-purpose flour. The texture may vary, so check that the dough holds together before filling it.
- You can replace the mozzarella with another cheese that melts well, or fill the cakes with cooked shredded chicken, shredded beef, or seasoned ground beef.
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