Food recipes
Mashed Potato Cakes
Mashed Potato Cakes Ingredients: potatoes, raw, skin oil, olive, salad or cooking butter, without salt wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black Directions: Divide the mashed potato...
Mashed Potato Cakes
Ingredients:
potatoes, raw, skin
oil, olive, salad or cooking
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
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.
Ingredients:
potatoes, raw, skin
oil, olive, salad or cooking
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
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.