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Fried Mashed Potatoes with Herbes de Provence Compound Butter

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.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
8 hrs
Total Time
8 hrs 25 mins
Servings: 6
Calories: 448 kcal
Course: Side Dish
Cuisine: North American , American

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

Instructions

    Cup of Yum
  1. Peel and quarter your potatoes. Boil the potatoes in salted water until they are fork tender (about 12-15 minutes).
  2. 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.
  3. Cover and refrigerate overnight or up to 3 days.
  4. 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.
  5. When you are ready to cook preheat your grill or smoker with Cooking Steel, or your griddle to medium-high heat, (about 400 degrees).
  6. Mix the Italian bread crumbs with the crumbled Parmesan cheese in a bowl or pan.
  7. 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.
  8. 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.
  9. 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.
  10. Remove and serve warm.

Nutrition Information

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

% 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.