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

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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.

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.