Mashed Potato Cakes Recipe : : Food Network
Total Time: 25 min
Prep 5 min
Cook 20 min
Yield: 4 servings
Level: Easy
comments with the recipe:
When I was a kid, my mom devised this way of using leftover mashed
potatoes the next day. I actually prefer these to plain old mashed
potatoes. She coats them in seasoned flour, then cooks them very slowly
in lots of butter. You have to be patient with this recipe because if
you try to turn the cakes too soon, you won't get the delicious buttery
crust. Also, if you know you are going to recycle the leftovers into
cakes, don't add any additional milk or butter to the mashed potatoes
or your cakes will be too loose to form.
Ingredients
2 cups chilled mashed potatoes (see Note)
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup all-purpose flour, for dredging
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Directions
Divide the mashed potatoes into 8 equal portions. Use your hands to
form 1/2-inch thick patties.
Heat the oil with the butter in a large nonstick skillet over
medium-high heat until almost smoking. Mix the flour with the salt and
pepper in a pie plate. Coat the potato patties in the flour mixture.
Add the potato cakes to the pan and reduce the heat to medium-low. Cook
until they have formed a golden crust, 15 to 20 minutes. (Peek
underneath using a spatula before turning.) Turn and cook the other
side until golden brown, about 15 minutes. Season with additional salt
and pepper and serve hot.
Note: Make mashed potatoes from the "innards" of the Garlic Roasted
Potato Skins by mashing them with 1/2 cup hot milk and 4 tablespoons of
softened, unsalted butter. Don't forget to season them with salt and
pepper! Chill the mashed potatoes overnight for the best results.
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