What cheese goes best with potatoes?

The best cheese for cheese potato cutlets depends on the flavor and texture you're aiming for. Cheddar is a classic choice, sharp and savory, it adds depth without overpowering. Mozzarella gives you that signature melt and stretch. You can also blend them or throw in a spoonful of cottage cheese for creaminess. If you're already using ingredients from my cottage cheese banana pudding , it’s an easy way to reduce waste and add flavor. Just avoid dry, crumbly cheeses like Parmesan unless used sparingly, they don’t melt well on their own.

Which potato is best for cutlets?

Go with starchy potatoes like russets or Yukon Golds. They mash smoothly and hold shape when pan-fried. Waxy varieties like red potatoes can make the mix too wet or gluey, which is frustrating when shaping cutlets. I always boil mine with the skin on and peel after. This trick keeps them fluffy and easy to work with. If you're trying other potato-based recipes like baked chips or savory patties, you’ll find starchy potatoes give the most reliable results every time.

How to boil potatoes for cutlets?

For cutlets, you want boiled potatoes that are soft but not soggy. Start with whole potatoes (skin on), cover with cold water, add a pinch of salt, and bring to a boil. Cook until you can pierce them easily with a fork, usually 20–25 minutes. Drain and let them cool completely before peeling. This cooling step matters, it reduces moisture and helps the mash firm up. It’s the same method I use when prepping potatoes for weekend brunch or recipes like my natural Zepbound recipe .

Cheese Potato Cutlets – Amazing Snack With 5 Simple Steps

Name: Cheese Potato Cutlets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 cutlets
Cuisine: Indian-Inspired
Ingredients: 2 large russet potatoes, boiled and mashed; 1/2 cup shredded cheddar cheese; 1/4 cup mozzarella cheese; 1/4 cup breadcrumbs (+ extra for coating); 1 tablespoon cornstarch or flour; Salt and black pepper to taste; 1/2 teaspoon smoked paprika (optional); 2 tablespoons chopped cilantro or parsley; Oil for shallow frying

Ingredients

Scale

2 large russet potatoes, boiled and mashed

1/2 cup shredded cheddar cheese

1/4 cup mozzarella cheese

1/4 cup breadcrumbs (+ extra for coating)

1 tablespoon cornstarch or flour

Salt and black pepper to taste

1/2 teaspoon smoked paprika (optional)

2 tablespoons chopped cilantro or parsley

Oil for shallow frying

Instructions

1. Boil potatoes with skin on until fork-tender. Cool, peel, and mash completely.

Freshly boiled potatoes being prepared for cutlets

2. Mix mashed potatoes with shredded cheese, breadcrumbs, cornstarch, seasonings, and herbs.

3. Shape the mixture into round or oval cutlets.

Cutlets shaped and prepped for frying

4. Coat cutlets lightly with breadcrumbs.

5. Heat oil in a skillet over medium heat.

6. Fry cutlets until golden brown on both sides.

7. Remove and place on paper towels to drain.

8. Serve hot with your favorite dip.

Notes

You can use any melty cheese you have.

To freeze, arrange uncooked cutlets on a tray and freeze. Transfer to a bag once frozen.

Author: Sophia Benton
Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Snack
Method: Pan-Fried
Cuisine: Indian-Inspired
Diet: Vegetarian

Nutrition

Serving Size: 2 cutlets
Calories: 180
Sugar: 1g
Sodium: 250mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 5g
Cholesterol: 15mg