Fried mashed potatoes, melty, gooey cheese, add the umami goodness of mushrooms sautéed in butter and garlic, top with sour cream and chopped scallions and you will think you have died and gone to potato heaven! Doesn’t this just sound divine? I mean, what’s not to love about these fritters? Why…absolutely nothing!!!
These are not your average potato pancakes. The potato dough surrounds a cheesy, mushroom filling that will make your tastebuds so happy! As if that doesn’t sound good enough…top it with a generous dollop of sour cream and a sprinkle of scallions and I guarantee your mouth is going to be doing a happy dance!!!
TIMESAVING TIP: The next time you make mashed potatoes, make extra. Starting with mashed potatoes cuts down significantly on the amount of time it takes to make these fritters.
If you are not starting with leftover mashed potatoes, bring a large pot of water to a boil. Peel and cook potatoes until soft, 20-30 minutes. Drain and set aside.
While potatoes cook, melt 1 tablespoon butter in a large skillet. Add sliced mushrooms.
Sauté over medium heat until mushrooms release their liquid and begin to brown.
Add garlic and cook until fragrant. Stir in chopped parsley. Remove from heat and set aside.
Place cooked potatoes in a large mixing bowl. Add egg, grated parmesan cheese, flour, salt and pepper. Mix until well combined and you have a smooth dough.
I found it helpful to knead the dough by hand on the counter for a couple minutes before rolling it out. If the dough is too sticky to work with keep adding flour a little at a time until you have a manageable dough to work with.
Flour work surface and roll out potato dough to about ¼ inch thickness.
Use a cookie cutter to cut out an even number of 3 inch circles.
Place a tablespoon of the mushroom mixture in the center of the potato circle.
Add a tablespoon of shredded gruyere cheese.
Top with another potato dough circle. Carefully pinch edges together with your fingers to seal in mushroom/cheese mixture.
Set fritters on a sheet of foil or parchment paper while you form the remaining fritters with the remaining ingredients.
Heat a tablespoon of butter in a skillet and fry fritters on each side until golden brown.
Serve immediately topped with a generous dollop of sour cream and a sprinkle of chopped scallions or chives if desired.
Cheesy fried mushroom, potato fritters…get in my mouth now! YUM!
Mushroom Potato Fritters
Ingredients
- 1½ lbs russett potatoes
- 1- 1¾ cups flour
- 2 tbsp butter
- 8 oz sliced mushrooms
- 1 clove garlic, minced
- 2 tbsp fresh parsley, chopped
- ½ tsp red pepper flakes, optional
- 1 large egg
- 2 oz Parmesan cheese, grated
- salt & pepper
- 4 oz Gruyere cheese, grated
- sour cream, optional
- chopped chives, optional
Instructions
- Bring a large pot of water to a boil. Peel and cook potatoes until until soft, 20-30 minutes. Drain and set aside.
- While potatoes cook, melt 1 tablespoon butter in a large skillet. Add sliced mushrooms and saute until mushrooms release their liquid and begin to brown.
- Add garlic and cook until fragrant. Stir in chopped parsley and red pepper flakes if using them. Remove from heat and set aside. Allow mixture to cool while you prepare the potato dough.
- Place cooked potatoes in a large mixing bowl. Add eggs, grated parmesan cheese, flour, salt and pepper. Mix until well combined and you have a smooth dough.
- Knead dough and keep adding a little flour at a time until you have a dough that isn't too sticky and is easy to roll out and work with.
- Flour work surface and use a rolling pin to roll out potato dough to about ¼ inch thickness.
- Use a cookie cutter to cut out an even number of 3 inch circles.
- Place a couple tablespoons mushroom/garlic/parsley mixture in the center of a potato circle, and add a tablespoon of shredded provalone cheese.
- Top with another potato dough circle. Carefully pinching edges together with your fingers to seal in mushroom/cheese mixture.
- Heat another tablespoon of butter in a skillet and fry on each side until golden brown.
- Serve immediately topped with a dollop of sour cream and a sprinkle of chives if desired.
Did You Make This?
Snap a pic and hashtag it #naturewayblog — I love to see your creations! Don’t forget to comment and leave a review, or tag me on Instagram, Facebook, and Twitter!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial for you, my readers. And don’t forget to subscribe so you never miss out on all the latest that’s happening here at Nature Way. Thank you!
