Potato Pampushki with Cheese Filling

00:45:00

Pampushki are starchy morsels usually served with soup, such as Borsch. What’s unique about these is that they are made using both mashed potatoes and shredded raw potatoes. They are golden and crisp on the outside, but they contain a cheesy filling made from farmer’s cheese, parmesan and chives.

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Ingredients
- Serves 8 +
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1.5 pound Yukon Gold Potato , about 4 medium-sized
1/2 cup Farmers Cheese
2 tablespoon Heavy Cream
2 tablespoon Oil
to taste Salt
Directions HIDE IMAGES
STEP 1
Peel the medium Yukon Gold Potato (1.5 pound) and grate on a box grater. Remove all excess moisture by squeezing the potatoes through a cheese cloth or kitchen towel.
STEP 2
Combine the grated potatoes with Mashed Potatoes (2 1/2 cup). Season with Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon). Set aside.
STEP 3
For the cheese filling, combine in another bowl the Farmers Cheese (1/2 cup), Mozzarella Cheese (4 ounce), Fresh Parsley (to taste), Fresh Chives (to taste), and Heavy Cream (2 tablespoon). Season with Salt (to taste) and Ground Black Pepper (to taste). Mix to combine.
STEP 4
Take a 1/4 cup of the potato mixture to form a patty. Place a tablespoon of the cheese filling at the center of the patty.
STEP 5
Fold the potato mixture over the cheese filling, shaping it into an oval shape.
STEP 6
In a nonstick skillet, heat Oil (2 tablespoon) and add the potato cakes.
STEP 7
Cook the potato cakes on medium heat, about 5-7 minutes per side, until golden brown.
STEP 8
Drain the potato cakes on paper towels. Serve warm and enjoy!
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