Smashed Spud Patties With Tapenade Cream

READY IN: 30mins
Recipe by COOKGIRl

From November 2005 issue of Better Homes and Gardens. You can prepare your own tapenade at home. Smaller formed patties are ideal as appetizers.

Top Review by Aunt Cookie

I almost hesitate to review this, because I made a lot of changes. Here I go, though! I used feta, green onion, and cracker crumbs (instead of the breadcrumbs). I diced some kalamatas and added extra olive oil for the tapenade, and (this is the biggest sub) I had to use mayo instead of sour cream. I didn't want to run to the store! Despite all of my substitions of convenience, this was a very delicious recipe, and I'll be making it in the future in its many permutations. Just a little note...I think the horseradish/cumin is supposed to be added to the sour cream. Thanks for sharing an outstanding recipe, Cookgirl!

Ingredients Nutrition


  1. In a large bowl combine the mashed potatoes, smoked cheese, flour, fresh cilantro, and pepper. Form potato mixture into 8 patties or 16 mini-patties, each about 3/4" thick.
  2. In a shallow dish beat together the egg and water. In a separate shallow dish place bread crumbs. Dip potato patties carefully in egg mixture, then in bread crumbs, turning to coat both sides evenly.
  3. Preheat oven to 300 degrees.
  4. In a large nonstick skillet heat 1 teaspoon of the olive oil over medium heat; reduce heat to medium-low. Add 4 patties to skillet; do not crowd and cook approximately 4 minutes or until bottoms are golden brown.
  5. Gently turn patties and cook 4 to 5 minutes more, or until golden brown. Remove patties to baking sheet. Keep warm in oven. Cook remaining patties, using remaining 1 teaspoon oil.
  6. Meanwhile, prepare the potato topping by combining in a small bowl the sour cream and tapenade. Serve patties hot with sour cream mixture.

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