Cheddar Potato Patties
Published: Friday, May 1, 2026
5 large Idaho Russet potatoes, peeled, cut into chunks, boiled until tender, drained, and kept warm*
1/3 c. + 1 Tbsp. milk, divided
4 Tbsp. butter
2 Tbsp. chopped fresh parsley
1½ tsp. salt
¼ tsp. black pepper
½ tsp. onion powder
¾ c. (3 oz.) shredded Cheddar cheese
2 eggs
1¼ c. dry breadcrumbs
Preheat oven to broil. Coat a baking sheet with cooking spray. In a large bowl, combine hot cooked potatoes, 1/3 cup milk and the butter. With an electric mixer, whip until smooth. Add parsley, salt, pepper, onion powder and cheese; mix well.
In a shallow dish, beat eggs and 1 Tbsp. milk. Place breadcrumbs in another shallow dish. Shape potato mixture into 1½" balls. Dip potato balls in egg, then in breadcrumbs, coating completely with each. Place potato balls on prepared baking sheet and flatten slightly with your palm. Broil each side 4-6 minutes, or until golden. —36 patties.
*Note: Can use leftover mashed potatoes. Just warm them before mixing with the other ingredients; and if they're already seasoned, be sure to cut down the amount or eliminate any additional salt and pepper.
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