Step 1

Cook potatoes until tender, mash fairly smooth. Measure out 2 and 1/2 cups. Set aside.

Step 2

Peel and grate the 1 and 1/2 pounds of raw potatoes on the large grate side of a box grater. Spread the grated potatoes onto a clean kitchen towel or cheesecloth and squeeze out all moisture you can.

Step 3

In a large bowl, combine the grated potatoes with the mashed potatoes. Season with 1 teaspoon of salt and ½ teaspoon of pepper. Mix thoroughly. Set aside. OPTIONAL: You can also add caramelized onions to the potato mixture for added flavor.

Step 4

In another bowl, combine the farmer's cheese OR cheese of your choice, the Parmesan cheese, the chives, and 2 Tablespoons heavy cream. Add additional cream if needed to bring the mixture together into a thick paste.

Step 5

Take about a 1/4 cup of potato mixture and form into a flat patty in your palm.  Place about a tablespoon of the cheese filling into the center of the patty.  Fold the potato mixture over the cheese filling, pinching it shut completely enclosing the cheese filling in the potato mixture. Add more potato mix to the top if needed to completely seal the filling inside. Slightly flatten the patty and shape it into an oval shape. Repeat with remaining potato and cheese mixture.

Step 6

In a nonstick skillet,add enough oil to cover bottom about 1/4 inch, heat to medium.  Once oil is hot, add the pampushki. Cook the potato pampushki about 5 to 7 minutes per side, until golden brown.

Step 7

Drain the potato pampushki on paper towels.