Cheesy Cheddar Mashed Potatoes with Turkey Patties
I can guarantee that your kids will love this recipe for cheddar mashed potatoes with flavoured turkey patties.
Equipment
Microwave-safe container with lid
Potato Masher
Large mixing bowl
10-inch non-stick skillet
Spatula
Instant-read thermometer
Ingredients
Mashed Potatoes Ingredients
2 medium potatoes - about 350g / 12oz total, peeled and cubed
½ stick butter - 1/4 cup / 57g, or adjust to taste
1 cup cheddar cheese - shredded, 115g / 4oz
1 pinch salt
1 pinch ground black pepper- ¼ cup whole milk - 60ml
Turkey Patties Ingredients
7 oz ground turkey (minced turkey) - 200g, minced turkey- 1 cup whole wheat bread - crumbled, about 1 1/2 slices / 40g
- ½ cup whole milk - 120ml
1 tablespoon olive oil - for frying
Instructions
Mashed Potatoes Instructions
- Peel the potatoes and cut them into 1-inch (2.5cm) cubes. Place in a microwave-safe container, add 2 tablespoons of the milk, cover with the lid (leave a small vent gap), and microwave on high for 8 minutes or until easily pierced with a fork. Drain any excess liquid.2 medium potatoes, 1/4 cup whole milk
- Add the butter to the hot potatoes and mash until melted and incorporated. Add the shredded cheddar cheese and remaining milk, then continue mashing to your desired consistency. Season with salt and pepper to taste.1/2 stick butter, 1 cup cheddar cheese, 1 pinch salt, 1 pinch ground black pepper, 1/4 cup whole milk
Turkey Patties Instructions
- In a large mixing bowl, combine the crumbled bread and milk and let soak for 2–3 minutes. Add the ground turkey, season with a pinch of salt and pepper, and mix gently with your hands until just combined — do not overwork. Divide into 4 equal portions and shape into thin patties about 1/2 inch (1cm) thick.7 oz ground turkey (minced turkey), 1 cup whole wheat bread, 1/2 cup whole milk
- Heat 1 tablespoon of olive oil in a 10-inch non-stick skillet over medium-high heat. Add the patties and cook for 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). The meat should be completely white all the way through with no pink.1 tablespoon olive oil
- Spoon the cheesy mashed potatoes onto plates and top with the turkey patties. Serve immediately.
Notes
Storage: Keep patties and mash in separate airtight containers in the fridge for up to 3 days. Reheat patties in a dry skillet over medium-low heat for 2–3 minutes per side to keep the crust crisp.
Freezing: Freeze cooked patties on a flat tray until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating. The mash can be frozen but texture softens — fresh is better.
Make-Ahead: Shape and flatten the patties up to 24 hours in advance and refrigerate on a parchment-lined plate. Cook from chilled, adding 1 extra minute per side.
Substitutions: Swap ground turkey for ground chicken at the same weight. Use gluten-free bread for the panade if needed. Any good melting cheese (Gruyère, Monterey Jack, Colby) works in place of cheddar.
Pro Tip: Soak the crumbled bread in milk for 2–3 minutes before mixing into the turkey so it fully absorbs — this is what keeps the patties moist through cooking.
Nutrition
Serving: 1servingCalories: 1126kcalCarbohydrates: 94gProtein: 59gFat: 58gSaturated Fat: 29gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 183mgSodium: 1201mgPotassium: 1673mgFiber: 12gSugar: 11gVitamin A: 1453IUVitamin C: 42mgCalcium: 740mgIron: 6mg
How did this recipe turn out for you?Rate this Recipe !
