Fried Mashed Potatoes with Herbes de Provence Compound Butter
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Additional Time
8 hrs
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Total Time
8 hrs 25 mins
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Servings
6
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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
Description
Fried Mashed Potatoes with Herbes de Provence Compound Butter features potato cakes made from well-seasoned, creamy mashed potatoes that have been chilled before shaping to ensure firm cakes. The coating of crisp Italian breadcrumbs and Parmesan cheese adds a crunchy texture contrasting with the soft interior. Cooking on medium-high heat develops a golden crust. The compound butter combines softened unsalted butter with herbs, lemon juice, and garlic, complementing the potato cakes with herbal and citrus notes. This dish can serve as a side or a snack, offering a rich, buttery flavor with subtle herbal accents.
The method involves boiling potatoes until tender, thoroughly mashing and mixing them with sour cream, cream cheese, and butter, then refrigerating. The compound butter is shaped into a log for easy slicing and melting over the finished cakes. Coating the chilled potato balls ensures easy handling and a crunchy exterior when pan-fried or grilled. This multi-step process ensures a well-textured and flavorful final dish.
Ingredients
- 4 russet potato about 2.5 pounds, or Idaho potato
- 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 butter softened, unsalted
- 1 tablespoon herbes de provence
- 1 teaspoon lemon juice
- 1 garlic minced, clove
- ½ teaspoon black pepper
- ¼ teaspoon salt
For the Fried Mash Potato Cake Breading
- 1 Cup Italian bread crumbs
- ¼ Cup Parmesan Cheese grated
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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