Potato Pampushki With Cheese Filling Recipes

POTATO PAMPUSHKI WITH CHEESE FILLING

Steps:

• Peel the raw potatoes and grate on a box grater. Squeeze out all the moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess moisture.
• Combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Set aside.
• In another bowl, combine the rest of the ingredients, the farmer's cheese, Mozzarella cheese, fresh herbs and heavy cream for the cheese filling. Season with salt and pepper. Mix to combine. You can substitute ricotta or cottage cheese for the farmer's cheese. Depending on how dry the cheese mixture will be, add more or less heavy cream, just enough for it to all come together smoothly.
• Take about a 1/4 cup of potato mixture and form into a patty. Place about a tablespoon 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 potato cakes. Cook the potato cakes on medium heat, about 5-7 minutes per side, until golden brown.
• Drain the potato cakes on paper towels and serve warm.

POTATO PAMPUSHKI WITH CHEESE FILLING RECIPE - (4.4/5)

Steps:

• Peel potatoes and grate on a box grater. Squeeze out all moisture by placing the potatoes in a cheesecloth or kitchen towel and squeeze out all excess 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. The potato pampuski are delicious with Borsch:). You can even make them half as small and serve as cute little appetizers.

POTATO PAMPUSHKI

Steps:

• Coarsely grate the raw potatoes and squeeze out as much water as possible. Put them in a bowl with the mashed potatoes, salt and pepper. Mix together.
• In another bowl, mix the cottage cheese and chives together.
• Using a spoon and your fingers scoop up a portion of the potato mixture, slightly smaller then an egg and flatten into a circle.
• Put 1 teaspoon of the cheese filling in the middle; fold over the edges and pinch to seal.
• Repeat with remaining potato and cheese mixtures; makes about 12 dumplings.
• Heat the oil to 340 degrees Fahrenheit in a deep fat fryer.
• Fry for 10 minutes or until deep brown and crisp.
• Drain and serve hot.

POTATO PAMPUSHKI WITH CHEESE FILLING

Steps:

• 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.
• 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.
• 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.
• 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.
• Fold the potato mixture over the cheese filling, shaping it into an oval shape.
• In a nonstick skillet, heat Oil (2 tablespoon) and add the potato cakes.
• Cook the potato cakes on medium heat, about 5-7 minutes per side, until golden brown.
• Drain the potato cakes on paper towels. Serve warm and enjoy!

BEST EVER POTATO SALAD RECIPE - (4.6/5)

Steps:

• Boil the potatoes until they are fork tender. Drain the potatoes and set aside. Meanwhile, cook the bacon in a skillet over medium-low heat until crisp. Remove bacon with a slotted spoon and place on a paper towel-lined plate to drain. Pour off all but 2 tablespoons of the bacon drippings in the skillet. Add the mayonnaise, mustard, sugar and salt to the reserved bacon drippings in the skillet and whisk to combine. In a large bowl, combine the potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the bacon. Cover and refrigerate for at least 3 hours before serving.