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Serranía Kitchen - recipes from around the world

This blog contains a selection of recipes from all over, in particular from Andalucía, Asia, England, Germany and the Mediterranean. Contributors include Rita Drechsler, Jovan Le Knorz, Madita Schröder, and Paul Whitelock, who are all members of the same extended Anglo-German family. Rita and Paul live in the Serranía de Ronda in Andalucía. Madita and Jovan live in Baden-Wuerttemberg, near Heilbronn, Germany.

Pablo's Fried Potato Cakes With Herbes De Provence Butter
Sunday, January 7, 2024 @ 7:10 AM

By Pablo de Ronda

For this hearty dish you can either use left-over potatoes or start from scratch. Ideal for cold Serrania winter evenings.






Photo: Food Network

Recipe details

Makes: 6  servings

Preparation time: 20 minutes   Cook time: 5 minutes              Total time: 25 minutes


Main Ingredients

  • 4 medium to large potatoes about 1 kilo
  • 3 ounces cream cheese (softened)
  • 1 tablespoon butter (softened)
  • 1/2 cup sour cream
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt


For The Compound Butter

  • 8 tablespoons unsalted butter (softened)
  • 1 tablespoon herbes de Provence
  • 1 teaspoon lemon juice
  • 1 garlic clove (minced)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt


For The Fried Mash Potato Cake Breading

  • 1 cup bread crumbs
  • 1/4 cup grated Parmesan cheese


Peel and quarter your potatoes. Boil the potatoes in salted water until they are fork tender (about 12-15 minutes).

Drain the potatoes and mash or mix them until they are free of any lumps, then mix in the sour cream, cream cheese, butter, and salt and pepper. Beat with a mixer until fluffy.

Cover and refrigerate overnight.

To make the compound butter cut or mix in all the ingredients with the softened butter until uniformly mixed. Place the butter on a sheet of plastic wrap and use the plastic wrap to form the butter into a log, about 1 inch thick. Wrap in the plastic wrap and place in the refrigerator.

When you are ready to cook preheat your frying pan to medium-high heat, (about 400 degrees).

Mix the breadcrumbs with the crumbled Parmesan cheese in a bowl or pan.

Remove the chilled potatoes from the refrigerator. Scoop about ½ cup of mashed potatoes and form a round ball.

Roll the potato ball in the breading and place on a sheet of aluminium foil. Repeat with the remaining potatoes.

Oil the frying pan and working in batches place the potato ball in the pan and press the ball down gently with a spatula to flatten slightly. Cook for about 1.5-2 minutes then flip the potato cake over.

Cook the other side for about 1.5 minutes then top each fried mashed potato cake with about a tablespoon of the compound butter during the final 30 seconds of cooking.

Remove and serve warm.


These fried mashed potato cakes are the perfect side dish for steaks, along with mushrooms in a cream sauce and broccoli or Brussels sprouts.



     Photo: Healthy Food Guide




Serve with a full-bodied oak-aged red from Ribera del Duero or the non-alcoholic drink of your choice.








    Photo: Vega Seleccion


© Pablo de Ronda


Tags: breading, broccoli, Brussels sprouts, butter, compound butter, herbes de Provence, mashed potato, mushrooms, Pablo de Ronda, potato cake, Ribera del Duero, steak, 


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