Mashed-Potato Cakes
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
40
Spice
45
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
In a 4-quart kettle cover potatoes with cold water by 2 inches and simmer until tender, 35 to 40 minutes
2
Drain potatoes in a colander
3
Cool potatoes just until they can be handled and peel
4
While potatoes are still warm, in a bowl mash with a potato masher or fork and stir in 3 tablespoons butter
5
Chop parsley and add to potatoes with garlic and egg, stirring to combine well
6
Chill mashed potatoes until cold
7
(Mashed potatoes may be made 1 day ahead and chilled, covered
8
) Form 1/2 cupfuls mashed potatoes into four 4-inch cakes
9
In a 12-inch non-stick skillet heat remaining tablespoon butter and oil over moderately low heat until foam subsides and cook cakes 5 minutes on each side, or until golden
10
(Potato cakes may be made 1 hour ahead and reheated in a 400°F oven
11
) In a 4-quart kettle cover potatoes with cold water by 2 inches and simmer until tender, 35 to 40 minutes
12
Drain potatoes in a colander
13
Cool potatoes just until they can be handled and peel
14
While potatoes are still warm, in a bowl mash with a potato masher or fork and stir in 3 tablespoons butter
15
Chop parsley and add to potatoes with garlic and egg, stirring to combine well
16
Chill mashed potatoes until cold
17
(Mashed potatoes may be made 1 day ahead and chilled, covered
18
) Form 1/2 cupfuls mashed potatoes into four 4-inch cakes
19
In a 12-inch non-stick skillet heat remaining tablespoon butter and oil over moderately low heat until foam subsides and cook cakes 5 minutes on each side, or until golden
20
(Potato cakes may be made 1 hour ahead and reheated in a 400°F oven)