Fried Mashed Potatoes with Herbes de Provence Compound Butter
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Additional Time
8 hrs
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Total Time
8 hrs 25 mins
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Servings
6
-
Calories
448 kcal
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Course
Side Dish
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Cuisine
North American, American
Fried Mashed Potatoes with Herbes de Provence Compound Butter
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These griddle Fried Mashed Potato Cakes make for the perfect holiday side dish or a great way to use up those left over mashed potatoes. Topped with an herbes de Provence compound butter they are as elegant as they are delicious.
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Ingredients
- 4 Idaho or Russet potatoes about 2.5 pounds
- 3 Ounces cream cheese softened
- 1 Tablespoon butter softened
- ½ Cup sour cream
- ¼ teaspoon black pepper
- ¼ teaspoon salt
For the Compound Butter
- 8 tablespoons unsalted butter softened
- 1 tablespoon herbes de provence
- 1 teaspoon lemon juice
- 1 garlic clove minced
- ½ teaspoon black pepper
- ¼ teaspoon salt
For the Fried Mash Potato Cake Breading
- 1 Cup Italian bread crumbs
- ¼ Cup grated Parmesan cheese
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Instructions
- Peel and quarter your potatoes. Boil the potatoes in salted water until they are fork tender (about 12-15 minutes).
- Drain the potatoes and mash or mix them until they are free of any lumps, then mix in the sour cream, cream cheese, butter, and salt and pepper. Beat with a mixer until fluffy.
- Cover and refrigerate overnight or up to 3 days.
- To make the compound butter cut or mix in all of the ingredients with the softened butter until uniformly mixed. Place the butter on a sheet of plastic wrap and use the plastic wrap to form the butter into a log, about 1 inch thick. Wrap in the plastic wrap and place in the refrigerator.
- When you are ready to cook preheat your grill or smoker with Cooking Steel, or your griddle to medium-high heat, (about 400 degrees).
- Mix the Italian bread crumbs with the crumbled Parmesan cheese in a bowl or pan.
- Remove the chilled potatoes from the refrigerator. Scoop about ½ cup of mashed potatoes and form a round ball. Roll the potato ball in the breading and place on a cookie sheet or pan. Repeat with the remaining potatoes.
- Oil the griddle and working in batches place the potato ball on the flat top and press the ball down gently with a spatula to flatten slightly. Cook for about 1.5-2 minutes then flip the potato cake over.
- Cook the other side for about 1.5 minutes then top each Fried Mashed Potato Cake with about a tablespoon of the compound butter during the final 30 seconds of cooking.
- Remove and serve warm.
Nutrition Information
Show Details
Calories
448kcal
(22%)
Carbohydrates
42g
(14%)
Protein
9g
(18%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
75mg
(25%)
Sodium
609mg
(25%)
Potassium
705mg
(20%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
937IU
(19%)
Vitamin C
10mg
(11%)
Calcium
145mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 609mg | 25% |
| Potassium | 705mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 937IU | 19% |
| Vitamin C | 10mg | 11% |
| Calcium | 145mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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