Photo: Mashed Potato Cakes 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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By titaniumape
Los Angeles, CA
on April 21, 2013
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Good flavor. Maybe add some green onions for a little zip. Didn't use eggs, but will next time as they were fairly sloppy. Also, gotta make sure the skillet is H O T to get them to crisp up.
By Chef #347441
New Smyrna Beac...
on February 18, 2013
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This is the first recipe I've used for potato pancakes that actually came out good. Follow the directions and they are really simple to make. Definitely a keeper.
By btolbert545
Frederick MD
on January 11, 2013
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I do this with leftovers too. Add an egg or two to the taters and then you won't have a gooey mess. We love these leftover "latkes" . Onion is the key...lot's of onion finely chopped and you will love these too.
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