Cheesy Potato Bread
Pan-fried potato dough stuffed with a three-cheese filling.
Facebook sourceOpen the original recipe
16 items
Mise en place
Ingredients
- 900 grusset potatoessection: For the potato dough; about 6 medium potatoes; peeled and boiled
- 1 cupAll-purpose floursection: For the potato dough; start with 3/4 cup, add more if needed
- 1Eggsection: For the potato dough
- Saltsection: For the potato dough; adjust to taste
- 1 1/2 tspBlack peppersection: For the potato dough
- 2 tspgarlic powdersection: For the potato dough
- 1 tsponion powdersection: For the potato dough
- 1/2 cupParmesan cheesesection: For the potato dough; freshly grated
- 3 ozcream cheesesection: For the filling
- 1 cupMozzarellasection: For the filling
- 1/2 cupcheddar cheesesection: For the filling
- 1 tbspfreshly chopped Parsleysection: For the filling
- 1 tspred chili flakessection: For the filling; crushed
- 1 tspgarlic powdersection: For the filling
- 1/2 tspBlack peppersection: For the filling
- Saltsection: For the filling; to taste
At the stove
Method
1. Peel and boil the potatoes in salted water until fork-tender, about 20-25 minutes.
2. Drain thoroughly, return to the hot pot over low heat for 1-2 minutes, then mash smooth and cool for 10-15 minutes.
3. Mix the egg, salt, black pepper, garlic powder, onion powder, and Parmesan into the cooled potatoes.
4. Add 3/4 cup flour and mix gently. Add the rest a tablespoon at a time only if needed, until soft and slightly tacky.
5. Mix cream cheese, mozzarella, cheddar, parsley, garlic powder, black pepper, chili flakes, and salt for the filling.
6. Divide the dough into 8-10 portions. Flatten each, add 1-2 tablespoons filling, then seal.
7. Pan-fry seam-side down in a thin layer of oil over medium heat for 3-5 minutes per side until crisp and melted inside.
At a glance
- Serves
- 8-10