@studiolinkmillionaire

Ingredients

4 large potatoes (about 1 1/2 pounds), peeled and chopped

4 oz sharp white cheddar cheese, shredded

3 oz gouda cheese, shredded

1/4 cup butter

1/2 Tbsp Italian seasoning

Salt and pepper to taste

Oil for frying (vegetable or canola oil recommended)

Instructions

1. Cook the Potatoes:
– Place the peeled and chopped potatoes in a large pot of salted water.
– Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
– Drain the potatoes and return them to the pot. Add the butter, salt, and pepper to taste. Mash until smooth. Allow the mashed potatoes to cool slightly.

2. Prepare the Cheese Filling:
– In a small bowl, mix together the shredded sharp white cheddar and gouda cheeses. Add the Italian seasoning and mix well.

3. Form the Potato Cakes:
– Take a small handful of the mashed potatoes and flatten it into a disc in your palm.
– Place a small amount of the cheese mixture in the center of the disc.
– Gently fold the edges of the potato disc over the cheese, forming a ball. Flatten the ball slightly to form a cake. Repeat with the remaining potatoes and cheese.

4. Fry the Potato Cakes:
– Heat about 1/4 inch of oil in a large skillet over medium heat.
– Carefully place the potato cakes in the hot oil, cooking in batches if necessary to avoid overcrowding the pan.
– Fry each cake for about 3-4 minutes per side, or until golden brown and crispy.
– Remove the potato cakes from the skillet and drain on a paper towel-lined plate.

5. Serve:
– Serve the cheese-filled fried potato cakes hot, garnished with extra cheese or herbs if desired.