Potato Cheese Pancakes

Cheese-stuffed potato pancakes are a great combination of creamy mashed potatoes and gooey, melted cheese.

They’re easy to make, incredibly versatile, and perfect for any occasion. Also a great way to use some leftover mashed potatoes.

Whether you’re preparing a comforting family dinner or need a quick appetizer, these pancakes deliver both flavor and texture in every bite. Give them a try, and you’ll see why they’re a favorite!

How to make cheese stuffed potato pancakes:

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Ingredients

• potatoes (starchy potatoes like Russets or Yukon Golds work best; red potatoes are also an option for a creamier texture)
• egg
• salt
• onion powder (optional)
• black pepper
• all-purpose flour or cornstarch
• oil (for frying), you can use vegetable, olive or grape seed oil
• mozzarella cheese, cut into small pieces (feel free to use any other melty cheese like Cheddar, Gouda, Havarti or Fontina)

Instructions

1. Prepare the Potatoes:
   • Peel the potatoes and boil them in salted water until fully cooked and tender. Drain and let them cool slightly.
2. Make the Dough:
   • Mash the cooled potatoes with a potato masher until smooth.
   • Add the egg, salt, onion powder, black pepper, and flour. Mix thoroughly until a smooth, uniform dough forms.
3. Shape the Pancakes:
   • Heat the oil in a skillet over medium heat.
   • Take a small handful of potato dough (about the size of your palm) and roll it into a ball. Flatten the ball into a disc with your hands, place a few pieces of mozzarella cheese in the center, and carefully wrap the dough around the cheese, sealing it completely.
   • If the dough sticks to your hands, lightly dust your hands with flour. Repeat this process until all the dough is used.
4. Cook the Pancakes:
   • Fry the pancakes in the skillet for about 4 minutes on each side or until golden brown and crispy.
5. Serve:
   • Serve the potato cheese pancakes with your favorite dipping sauce and enjoy!

Recipe Tips

1. Best Potatoes:
   • Use starchy potatoes like Russets or Yukon Golds for fluffier pancakes that hold their shape. If using red potatoes, expect a slightly creamier texture that works well too.
2. Potato Texture: Make sure to mash the potatoes while they are warm to achieve a smooth texture. Avoid over-mashing, as this can make the dough gummy.
3. Cheese Variations: Swap mozzarella for any of these delicious melting cheeses: Cheddar: Sharp and tangy, it adds a bold flavor. Gouda: Creamy and mild, with a subtle sweetness. Provolone: Slightly smoky and rich. Havarti: Soft and creamy, perfect for a gooey center. Fontina: Nutty and smooth, it pairs beautifully with the potato base.
4. Frying Tips:
   • Use medium heat to prevent the pancakes from burning before the cheese melts.
   • Ensure the oil is hot enough by testing with a small piece of dough; it should sizzle gently.
   • Fry in small batches to avoid overcrowding the skillet, which can lower the oil’s temperature and cause the pancakes to absorb too much oil.
   • Flip gently with a spatula to keep the pancakes from breaking apart.
5. Even Cooking: Cook in batches and avoid overcrowding the skillet to ensure even browning. I prefer cooking 3-4 pancakes at a time.
6. Reheating: Reheat leftovers in a skillet or oven to maintain crispiness.

What to serve with?

• Pair with sour cream, marinara sauce, Pesto or a garlicky yogurt dip.
• Serve as a side dish alongside a fresh salad or roasted vegetables.

How to store?

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze uncooked pancakes on a baking sheet, then transfer to a freezer-safe container. Cook from frozen, adding a few extra minutes to the cooking time.

Recipe Variations:

1. Cheesy Additions: Mix in Parmesan or sharp cheddar with the mozzarella for an extra cheesy flavor.
2. Herbs: Add chopped fresh parsley, dill, or chives to the potato mixture for a fresh twist.
3. Spicy: Include a pinch of chili flakes or diced jalapeños for a spicy variation.
4. Veggies: Incorporate sautéed mushrooms, spinach, or caramelized onions with the cheese filling.
5. Protein: Add cooked and crumbled bacon, ham, or shredded chicken to the filling for a heartier option.
6. Gluten-Free Option: Substitute the all-purpose flour with almond flour or gluten-free flour blend.

More recipes with potatoes:

• Parmesan Potato Patties
• Crispy Air Fryer Small Potatoes
• Lentil Potato Soup

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5 from 1 vote

Potato Cheese Pancakes

Cheese-stuffed potato pancakes are an irresistible combination of creamy mashed potatoes and gooey, melted cheese.

Prep: 20 minutes mins

Cook: 30 minutes mins

Servings: 12

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Ingredients 

1x2x3x

• ▢ 8 medium potatoes, starchy potatoes like Russets or Yukon Golds work best; red potatoes are also an option for a creamier texture
• ▢ 1 large egg
• ▢ 1 tsp salt
• ▢ 1 tsp onion powder
• ▢ 1/2 tsp black pepper
• ▢ 4 tbsp all-purpose flour
• ▢ 1 tbsp oil, for frying
• ▢ 200 g 7 oz mozzarella cheese, cut into small pieces

US Customary – Metric

Instructions 

• Prepare the Potatoes:
  
• Peel the potatoes and boil them in salted water until fully cooked and tender. Drain and let them cool slightly.
  
• Make the Dough:
  
• Mash the cooled potatoes with a potato masher until smooth.
• Add the egg, salt, onion powder, black pepper, and flour. Mix thoroughly until a smooth, uniform dough forms.
• Shape the Pancakes:
  
• Heat the oil in a skillet over medium heat.
• Take a small handful of potato dough (about the size of your palm) and roll it into a ball. Flatten the ball into a disc with your hands, place a few pieces of mozzarella cheese in the center, and carefully wrap the dough around the cheese, sealing it completely.
• If the dough sticks to your hands, lightly dust your hands with flour. Repeat this process until all the dough is used.
• Cook the Pancakes:
  
• Fry the pancakes in the skillet for about 4 minutes on each side or until golden brown and crispy.
• Serve:
• Serve the potato cheese pancakes with your favorite dipping sauce and enjoy!
  

Nutrition

Calories: 185kcal, Carbohydrates: 27g, Protein: 7g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 27mg, Sodium: 312mg, Potassium: 621mg, Fiber: 3g, Sugar: 1g, Vitamin A: 136IU, Vitamin C: 28mg, Calcium: 105mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Main

Cuisine: American

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