If you’ve ever dreamed of a dish that combines crispy, golden potatoes with a rich, creamy mushroom filling and melted cheese, your dream has just come true. These mushroom-stuffed cheesy potato cakes are pure comfort on a plate, perfect for lunch, dinner, or even a special occasion. Packed with garlic, parsley, and a decadent creamy sauce, they are irresistible and surprisingly versatile.
Why You’ll Love These Potato Cakes
These cheesy potato cakes are a labor of love—but trust me, they’re worth every minute. They bring together some of the most comforting ingredients: tender potatoes, earthy mushrooms, creamy sauce, and a generous amount of cheese. While they take a bit of preparation, the process is straightforward, and the results are utterly rewarding.
The base is creamy mashed potato, enriched with cheese, and each cake is stuffed with a luscious garlic mushroom mixture. Once formed, the cakes are pan-fried until crispy on the outside, creating a beautiful contrast between the golden crust and the soft, savory filling. Finish it with a drizzle of garlic cream sauce, and you’ve got a dish that’s absolutely unforgettable.
Choosing the Right Cheese
For this recipe, a hard, mature cheese works best, adding both depth of flavor and a lovely salty tang. You can use Lithuanian Džiugas cheese if available, or a good-quality vegetarian parmesan-style cheese as an alternative. The cheese melts beautifully into the mashed potato, giving it structure and flavor, and also creates an extra-crispy exterior when fried.
Inspired by Traditional Recipes
While not an authentic version, these potato cakes take inspiration from classic Lithuanian dishes. Traditional cepelinai, considered one of Lithuania’s national dishes, are made from grated and mashed potatoes and usually boiled. This recipe puts a twist on that concept by pan-frying stuffed cakes instead, adding cheese and a creamy mushroom filling for a modern, indulgent take.
Preparing the Mushroom Filling
Start by making the mushroom stuffing. This part is simple yet packed with flavor. Sauté onions and mushrooms in a touch of oil until soft, then add garlic, parsley, salt, and pepper. Finish with a small amount of cream to bind everything together. This mixture is the heart of the potato cakes, creamy, garlicky, and rich, complementing the mild potato perfectly.
Even if you were to eat just this mushroom mixture on its own, it’s delicious—so you know it’s going to shine once stuffed inside the potato cakes.
Making Cheesy Mashed Potatoes
The mashed potato should be thick and slightly dry to hold its shape when forming the cakes. Cook the potatoes whole, ideally in the microwave, to reduce excess moisture. Once cooked, scoop out the insides and mash them with the grated cheese. The result is a dense, flavorful mash that will form a sturdy base for stuffing while remaining soft inside.
Use a mature cheese for the mash—it adds a savory punch without overpowering the dish. The mash should be thick enough to form balls, almost like a dough, making it easier to encase the mushroom filling.
Shaping and Stuffing the Potato Cakes
Take a small amount of mashed potato, flatten it slightly, and place a spoonful of the mushroom mixture in the center. Cover with more mashed potato, gently sealing the edges so the filling stays inside. Repeat with the remaining potatoes and mushrooms.
Once formed, the potato cakes are ready for frying. A combination of butter and oil works best: the butter adds flavor, while the oil prevents burning. Fry the cakes in batches until they are golden and crispy. The contrast between the crunchy exterior and the creamy interior is exactly what makes these cakes so satisfying.
Making the Creamy Garlic Sauce
No potato cake is complete without a luscious sauce. For this recipe, a simple garlic cream sauce elevates the dish to restaurant-quality indulgence. Start by melting butter in a pan, then add minced garlic and a touch of cream. Season with salt, pepper, and fresh parsley for brightness.
If you have leftover mushroom mixture from the filling, stir it into the sauce for extra depth. If not, you can sauté additional mushrooms, onions, or even leeks to add flavor. The sauce should be rich, smooth, and slightly thickened to coat the potato cakes beautifully.
Serving Suggestions
These potato cakes are hearty enough to be enjoyed on their own with the creamy sauce. They also pair beautifully with a simple green salad or roasted vegetables if you want a complete meal. For dinner parties, serve one or two per person, each nestled in a little pool of sauce. They look elegant and taste impressive without requiring complicated plating.
Tips for Quick Preparation
If you’re short on time or don’t want to individually stuff each potato cake, you can make a quicker version. Simply shape the mashed potatoes into cakes without filling, then pour all the mushrooms into the cream sauce. You’ll save time, and while the presentation won’t have the surprise filling, the flavors remain just as rich and satisfying.
Make-Ahead Tips
These potato cakes can be prepped in advance. Prepare the mashed potatoes and shape the cakes ahead of time, storing them in the refrigerator until ready to fry. For the best crispy exterior, fry them just before serving. Leftovers reheat well in the microwave, though they are at their peak when freshly cooked.
Print
Ultimate Mushroom-Stuffed Cheesy Potato Cakes
- Total Time: 1 hr 10 min
Ingredients
For the Potato Cakes:
3 large potatoes (~1.4 kg / 3 lb)
2 tbsp oil, divided
1 medium onion, diced
6 mushrooms, diced or sliced
3 cloves garlic, minced
Few sprigs fresh parsley, chopped (or 1 tsp dried parsley)
Salt and black pepper, to taste
2 tbsp cream (double/heavy cream recommended)
100 g (~1 cup) grated hard cheese (Džiugas or vegetarian parmesan)
1 tbsp butter
For the Creamy Garlic Sauce:
1 tbsp butter
2 cloves garlic, minced
4 tbsp cream (double/heavy cream)
Few sprigs parsley, chopped (or ½ tsp dried parsley)
Salt and black pepper, to taste
3 tbsp water
Instructions
- Wash the potatoes, prick the skins, and cook in the microwave until soft (approx. 20–25 minutes).
- Heat 1 tbsp oil in a pan. Add onion, mushrooms, and garlic, cooking until softened. Stir in parsley, salt, pepper, and cream. Set aside.
- Scoop out the cooked potatoes into a bowl and mash with grated cheese until smooth but thick and slightly dry.
- Take a small amount of mash, flatten it, place 1 heaped teaspoon of mushroom filling in the center, and cover with more mash. Seal the edges and repeat for remaining potato cakes.
- Heat oil and butter in a pan over medium-high heat. Fry cakes in batches until golden brown and crispy.
- To make the sauce, melt butter in a pan, add garlic, cream, parsley, salt, and pepper. Cook for 5 minutes, adding leftover mushroom mixture if available, and thin with water if necessary.
- Serve potato cakes with the garlic cream sauce.
Notes
- Leftover mashed potatoes can be used for this recipe; you’ll need around 1 kg / 2.2 lb.
- For a quicker version, skip the filling and add all mushrooms to the sauce.
- Potato cakes can be prepared ahead and fried just before serving to maintain crispiness.
- Prep Time: 50 min
- Cook Time: 20 min
