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Gorgonzola Mashed Potato Latkes with Jalapeño Apple Relish

Amy Kritzer
A great way to use leftover mashed potatoes, or an excuse to whip up a batch! These latkes are perfect for Thanksgivukkah!
0 from 0 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Hanukkah
Cuisine Jewish
Servings 10


  • Gorgonzola Mashed Potato Latkes:
  • 3 pounds russet potatoes washed, peeled and cut into chunks
  • 4 tablespoons butter cut into chunks
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup gorgonzola cheese
  • Salt and coarse black pepper to taste
  • 1 cup all-purpose flour
  • Vegetable oil or schmaltz for frying
  • Chive Creme Fresche:
  • 1/4 cup chives
  • 1 cup creme fresche
  • Jalapeño Apple Relish:
  • 2 large granny smith apples diced
  • 1 tablespoon lemon juice
  • 1/2 bunch green onions diced
  • 2 jalapeños minced
  • 1 teaspoon honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper


  • To make the mashed potatoes, put the chunks in a large pot of cold water and bring to a boil. Boil them until fork tender, about 20 minutes.
  • Then drain potatoes and put them back in the same pot. Add in butter, heavy cream, milk and gorgonzola cheese and mash. Adjust with salt and pepper to taste.
  • Cover the mashed potatoes and chill at least 1 hour or over night.
  • To make the chive creme fresche, mix together chives and creme fresche! Easy enough. Cover and chill until ready to use.
  • To make relish, mix together apples pieces, and lemon juice in a small bowl. Add in green onions and jalapeños. In a separate bowl, whisk together honey, apple cider vinegar and olive oil. Mix into apples and season with salt and pepper to taste. Cover and chill until ready to use.
  • When ready to cook, place flour in a shallow dish and shape mashed potatoes into about 8 patties, 1/2 inch thick. Coat the patties with flour and chill for 1 hour until solid.
  • In a large sauté pan heat oil or schmaltz over medium high heat. Add the patties and reduce heat to medium. Fry the patties in batches, careful not to over crowd the pan. Fry about 3-5 minutes per side until golden brown. Season with salt immediately and drain on paper towels.
  • Serve hot with chive creme fresche and jalapeño apple relish!
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