Potato Pampushki

Potato Pampushki

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Leanne D.


A friend of mine brought these over last night right after dinner,they were hot and crispy and DELICIOUS! I tasked her for the recipe to share with you.
She made them half the size as the recipe because she says she likes to serve them as appetizers. She made some with onions,some without.I loved both.My husband loved them too,he said these would be great with steak.


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Pan Fry


  • ·
    2 1/2 c mashed potatoes
  • ·
    4 potatoes
  • ·
    salt and pepper,to taste
  • ·
    1/2 c ricotta
  • ·
    1/4 c parmesan cheese,grated
  • ·
    1 /4 c chives,minced
  • ·
    2-4 tablespoons heavy cream or milk
  • ·
    canola oil,for frying
  • ·
    caramelized onions,optional

How to Make Potato Pampushki


  1. Peel potatoes and grate on a box grater. Squeeze out all moisture.
    Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. You can also add caramelized onions to the potato mixture for added flavor. Set aside.
    In another bowl, combine the rest of the ingredients for the cheese filling.
    Take about a ¼ cup of potato mixture and form into a patty. Place about a 1½ teaspoon of the cheese filling and place into the center of the patty. Fold the potato mixture over the cheese filling, shaping it into an oval shape.
    In a nonstick skillet, heat about 2 Tablespoons of oil and add the pampushki. Cook the potato pampushki on medium heat, about 5-7 minutes per side, until golden brown.
    Drain the potato pampushki on paper towels.

Printable Recipe Card

About Potato Pampushki

Course/Dish: Vegetable Appetizers
Main Ingredient: Potatoes
Regional Style: Middle Eastern

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