Cheese Stuffed Potato Cakes (2 Ingredients)
My daughter sent me a TikTok clip one afternoon with a single word caption: MOM. I watched it three times in a row.
A cook boiled potatoes, mashed them with a fork, pushed in potato starch, tucked cheese into the middle of each one, and fried little discs until they turned golden at the edges. I had potatoes in the pantry that very minute.
We made them the same night, and everyone in my house asked for more before the plate even cooled.
Here is the part I love most about this recipe. It leans on just two main ingredients: potatoes and potato starch. Potato starch is simply starch made from potatoes, so there is nothing strange hiding in the bag.
If your pantry has corn starch instead, that works as a substitute, and the cakes stay gluten free when you use potato starch.
These cheese stuffed potato cakes are also the answer to a very specific problem I run into every holiday season, which is a bowl of leftover mashed potatoes sitting in the fridge with no plan.
You can serve them as a side dish next to roast chicken, as breakfast with a couple of eggs, or as a snack straight off the griddle pan while you stand at the stove.
The first time I made them, I doubled nothing and regretted it. Now I boil the full two pounds and fry in batches, because a plate of these disappears in minutes. If you have a hungry crowd, plan for more than you think you need.
Why This Recipe Works
Potato starch is the quiet hero here. It soaks up the moisture in the mashed potatoes and holds everything together, so the dough turns smooth and easy to shape. There is no flour, no breadcrumbs, and no long chill in the fridge. You boil, mash, shape, and fry.
The cheese does the rest. Fontina melts into a soft, stretchy center while the outside crisps up in olive oil. That contrast, a crisp shell around a molten middle, is what makes people reach for a second one before they finish the first.
Fun Ways to Fill Them
The plain cheese version is the classic, but the filling is yours to play with. Two ideas I keep coming back to:
- Sauteed spinach with feta cheese, for a salty, green middle
- Sauteed mushrooms, for a deeper, earthier bite
Both keep the same dough, the same shaping method, and the same frying time, so you can try one filling on half the batch and leave the rest plain.
Save this post. It is the fastest way I know to turn a bowl of leftover mashed potatoes into something everyone at the table fights over.
Jump To
Ingredients
Six lines on the shopping list, and most of them are probably in your kitchen right now. Here is exactly what the recipe calls for.
| Ingredient | Amount | Notes |
|---|---|---|
| Gold potatoes, peeled | 2 lbs (0.91 kg) | Slice into small chunks before boiling |
| Potato starch | 2/3 cup (100 g) | Corn starch works as a substitute |
| Salt | To taste | Plus 1 tsp for the boiling water |
| Pepper | To taste | Fresh ground if you have it |
| Fontina cheese, cubed small | 4 oz (115 g) | Mozzarella works as a substitute |
| Olive oil | For frying | A drizzle in the pan is enough |
A few words on those choices. Gold potatoes mash into a soft, slightly buttery texture that shapes beautifully. Potato starch is not the same product as potato flour, so check the bag before you start measuring.
And cut your cheese into small cubes, roughly pea size, because a big chunk will push straight through the dough when you flatten the cake.
If you are working from leftover mashed potatoes instead of boiling fresh ones, the same idea applies. Mash them mostly smooth, then work in the potato starch with salt and pepper until a smooth dough forms.
The two ingredient label comes from the dough itself. Potatoes and potato starch build the whole thing, while the cheese, salt, pepper, and oil are the extras that turn it into something special. That is why this recipe feels so approachable, even on a busy weeknight.
Two easy swaps to remember: corn starch in place of potato starch, and mozzarella in place of fontina.
Instructions
Prep takes about five minutes and the whole batch is done in half an hour. Here is the method, step by step.
- Boil the potatoes. Bring a pot of water to a boil. Slice the peeled potatoes into small chunks. Once the water is boiling, add the potatoes and salt the water with 1 tsp salt. Bring it back to a boil, then set your timer for about 10 minutes, or until the potatoes are tender and mashable.
- Mash and build the dough. Transfer the potatoes to a large bowl and use a fork to mash them mostly smooth. Add the potato starch along with salt and pepper to taste. Combine using clean hands, pushing the starch into the potatoes, until a smooth dough forms.
- Stuff and shape. Form balls about 1/4 cup in size and flatten them out as best you can. Add 2 to 3 small cubes of cheese to the center and close the dough up around them. Gently flatten into a disc. Repeat with the rest of the dough.
- Fry until golden. Add a drizzle of olive oil to a pan and heat over medium high. Add the potato cakes and cook about 3 to 4 minutes per side. Lower the heat if they start cooking too quickly.
There are only two places where these cakes can go wrong, and both are easy to fix. The first is the seal. If cheese peeks through the dough, it will leak into the pan and burn before the cake is done. Take an extra second to pinch the seam closed, then press the disc flat with a light hand.
The second is the heat. Medium high gives you that quick golden crust, but potato starch browns fast. If your pan runs hot, drop it to medium and give each side an extra minute. A thin, crisp shell with a soft middle is exactly what you want.
A wide pan or a long griddle pan gives you room to cook several cakes at once without crowding them. Crowded cakes steam instead of crisp, so give each one a little space and work in batches if you need to.
Cues to watch for as you go:
- The potatoes are ready when a fork slides in with no resistance, around 10 minutes
- The dough is ready when it pulls together into a smooth ball and no longer sticks to your fingers
- The cakes are ready when the underside is deep golden and the edges look set, about 3 to 4 minutes per side
Serve them hot, while the cheese is still soft. I like mine with a spoon of sour cream and a scatter of chives, though straight from the pan with nothing at all is honestly my favorite way.
Notes
A short list of notes before you heat the pan.
- Corn starch is a fine swap for potato starch. The texture comes out very close, and the cakes hold together the same way.
- Mozzarella works in place of fontina. It melts even more freely, so keep those cubes small.
- Using potato starch keeps the recipe gluten free.
- The dough welcomes add ins. Sauteed spinach with feta cheese and sauteed mushrooms are two fillings that work beautifully inside these cakes.
- If you enjoy this one, the same idea shows up in a related recipe for Cheese Stuffed Vegetable Cakes.
One family note from my kitchen: my daughter has claimed the job of sealing the cheese inside every single cake. She presses the dough closed, flattens each disc, and lines them up on the counter like little soldiers. I handle the pan, she handles the stuffing, and nobody complains about the division of labor.
One more practical note. These cakes taste best the moment they come out of the pan, so fry them close to serving time. If you are feeding a crowd, keep the finished cakes warm on a plate while you work through the rest of the batch.
Recipe details
Here are the numbers for planning your cook time.
| Detail | Value |
|---|---|
| Servings | 11 |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Total time | 30 minutes |
The prep and cook times add up to the total of 30 minutes, so the schedule is simple: about five minutes of peeling and slicing, then roughly twenty five minutes of boiling, mashing, shaping, and frying.
The recipe yields 11 servings, so one batch works as a side for a holiday table or as a snack for a smaller group. Each cake is small, which is exactly why nobody stops at one.
Nutrition is a source estimate per serving, and it will shift with the cheese and oil you use.
| Nutrient | Per serving |
|---|---|
| Calories | 98 |
| Carbohydrates | 22 g |
| Protein | 2 g |
| Fat | 0.1 g |
| Saturated fat | 0.03 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 10 mg |
That is the whole recipe. Two main ingredients, one pan, and about half an hour from a cold pantry to a hot plate. Make sure you save this post, because the next time you have leftover mashed potatoes, you will want it right where you can find it.
FAQs
What is the best cheese to use for stuffing potato cakes?
Fontina cheese is the top choice for stuffing these potato cakes because it melts smoothly and has a rich, nutty, and buttery flavor. Low-moisture mozzarella is a great substitute that provides an excellent, stringy melt. You can also use cheddar or provolone for a different flavor profile.
Can I use cornstarch instead of potato starch in this 2 ingredient potato cake recipe?
Yes, cornstarch is listed as a direct substitute for potato starch in this recipe. While potato starch creates a slightly moister and fluffier texture due to its lower gelatinization temperature, cornstarch will still work well as a gluten-free binder to form the dough. Either option will help you achieve crispy potato cakes.
How do I keep my cheese stuffed potato cakes from falling apart while cooking?
To prevent the potato cakes from falling apart, ensure you use the correct ratio of 2/3 cup of potato starch for 2 lbs of cooked potatoes and mix the dough thoroughly with your hands until it is smooth. Also, be sure to cook the cakes in a hot, oiled pan and gently flip them only once they have formed a golden crust, which takes about 3 to 4 minutes per side.
What are the best potatoes to use for making potato cakes?
Gold potatoes, specifically Yukon Golds, are recommended as the best choice for this recipe. They have a waxy to medium-starch content, which allows them to hold their shape during boiling and creates a creamy yet structured dough. Russet potatoes can also be used but may result in a slightly fluffier cake that could be more delicate.
Cheesy Stuffed Potato Cakes (2 Ingredients)
Cheese Stuffed Potato Cakes (2 Ingredients) My daughter sent me a TikTok clip one afternoon with a single word caption: MOM. I watched it three times in a row.
- Total Time: 30 min
- Yield: 11 1x
Ingredients
Ingredients
2 lbs gold potatoes, peeled
2/3 cup potato starch
salt, to taste
pepper, to taste
4 oz fontina cheese, cubed small
olive oil
Instructions
Instructions
1-Bring a pot of water to a: Bring a pot of water to a boil. Slice the peeled potatoes into small chunks. Once the water is boiling add in the taters and salt the water with 1 tsp salt. Bring back to a boil and then set your timer for about 10 minutes or until your potatoes are tender and mashable.
2-Transfer the potatoes to a large bowl: Transfer the potatoes to a large bowl and use a fork to mash them mostly smooth. Add in the potato starch and salt and pepper. Combine using your clean hands, to ‘push’ the starch into the potatoes, until a smooth dough forms.
3-Form about 1/4 cup size balls and: Form about 1/4 cup size balls and flatten them out as best you can. Add 2-3 small cubes of your cheese to the center and close them up. Now, gently flatten this out into a disc. Repeat.
4-Add a drizzle of olive oil to: Add a drizzle of olive oil to your pan and heat on medium high. Add in the potato cakes and cook about 3-4 minutes per side. Lower heat if they start cook too quickly. Enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 5 min
- Cook Time: 25 min
- Method: stovetop
Nutrition
- Calories: 98
- Sugar: 1g
- Sodium: 10mg
- Fat: 0.1g
- Saturated Fat: 0.03g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
