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.
Author: Recipe courtesy of Sara Moulton
Total Time: 25 min
Ingredients:
| 2 c chilled mashed potatoes (see note) |
| 2 tbs vegetable oil |
| 2 tbs unsalted butter |
| 1/2 cup all-purpose flour, for dredging |
| 1 1/2 tsp kosher salt |
| 1/4 teaspoon freshly ground black pepper |
Yield: 4 servings
Prep Time:
Cook Time:
Total Time:
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.
Source: foodnetwork.com
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