Garlic Parmesan Mashed Potato Cakes Crispy Comfort Food

Instructions:

1. Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook until fork-tender (approx. 15-20 minutes). Drain well.
2. Return the potatoes to the pot. Add milk, butter, minced garlic, garlic powder, Parmesan cheese, parsley, salt, and pepper. Mash until smooth and creamy. Taste and adjust seasonings as needed.
3. Transfer the mashed potato mixture to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 30 minutes to firm up.
4. Set up three shallow dishes. Place flour in the first, beaten egg in the second, and panko breadcrumbs in the third.
5. Using your hands or a large spoon, scoop out portions of the chilled mashed potato mixture and form them into patties (about 3 inches in diameter).
6. Dredge each patty in the flour, then dip in the beaten egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
7. Heat vegetable oil in a large skillet over medium heat. Carefully place the potato cakes in the hot oil (don't overcrowd the pan; work in batches). Cook for 5-7 minutes per side, or until golden brown and crispy.
8. Remove the potato cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately, garnished with extra Parmesan cheese and parsley, if desired.