Cheesy Potato Bread
Soft mashed potato dough filled with gooey mozzarella and herbs, pan-fried until golden and crisp. Delivers an irresistible cheese pull and makes a perfect snack or side from leftover potatoes.
Equipment
- 1 Mixing bowls
- 1 | Non-stick skillet |
- 1 | Spatula | for flipping
- 1 | Measuring cups |
Ingredients
- 2 | cups | mashed potatoes | cooled
- 1 | cup | all-purpose flour |
- 1 | | large egg |
- 1 | tsp | garlic powder |
- ½ | tsp | black pepper |
- 1½ | cups | shredded mozzarella |
- 2 | tbsp | chopped parsley |
- ½ | tsp | salt |
- 2 | tbsp | oil | for frying
Instructions
- Place cooled mashed potatoes in a bowl and add flour.
- Crack in the egg, add garlic powder and black pepper, then mix into a soft dough.
- In another bowl combine shredded mozzarella, parsley, and salt.
- Divide dough into equal portions and flatten each in your palm.
- Add a spoonful of cheese filling to the center and seal the edges tightly.
- Press into flat discs about ½-inch thick.
- Heat oil in a skillet over medium heat.
- Fry discs 2–3 minutes per side until golden and crisp.
- Drain on paper towels and serve hot.
Notes
Store leftovers in an airtight container in the fridge up to 2 days.
Reheat in a skillet or air fryer to restore crispness.
Dough can be made a day ahead and refrigerated.
Seal edges well to keep the cheese from leaking during frying.
Reheat in a skillet or air fryer to restore crispness.
Dough can be made a day ahead and refrigerated.
Seal edges well to keep the cheese from leaking during frying.