INGREDIENTS:
2 large russet potatoes, peeled and diced
1 tablespoon butter
1/4 cup milk
Salt and black pepper, to taste
1 tablespoon olive oil
1/2 onion, diced
2 cloves garlic, minced
8 ounces ground beef
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh parsley
Additional shredded cheddar cheese, for topping (optional)
Sour cream, for serving (optional)
Chopped green onions, for garnish (optional)
INSTRUCTIONS:
Place the diced potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are tender, about 10-15 minutes.
Drain the cooked potatoes and transfer them to a mixing bowl. Add the butter and milk to the bowl, and mash the potatoes until smooth and creamy. Season with salt and black pepper to taste. Set aside.
In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through, stirring occasionally, about 5-7 minutes.
Stir in the paprika, dried thyme, and dried oregano, and cook for an additional 1-2 minutes to allow the flavors to meld. Remove from heat.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
To assemble the potato cakes, take a spoonful of mashed potatoes and flatten it in the palm of your hand. Place a spoonful of the cooked beef mixture and a sprinkle of shredded cheddar cheese in the center of the potato round.