POTATO CAKES

 

To make potatoe cakes you use left-over mashed potatoes.  

If you make the origional mashed potatoes rich, smooth and creamy, the cakes will not hold their shape as well.

 

 I have best results mashing  with a fork or potatoe masher and adding a small amount of milk and butter.

 

 

 

Just form the cold mashed potatoes into cakes and fry in butter or olive oil

 

 

 

 

When crisp, turn and add cheese if desired

 

 

 

Try adding onions, minced garlic, chives, or grated cheese to the cakes before frying.

Serve with a spoon of sour cream on top.

 

An egg  and flour can also be added.

 

 

IRISH POTATOE CAKES

 

3 lbs. boiled and cooled potatoes

grate or mash pototoes

add

3/4c. flour (more if needed to form a stiff dough)

1 tsp. baking powder

dash of salt

3/4c. butter

mix with your hands

roll out dough 1/2"- 3/4" thick with a rolling pin and cut into circles

Fry on a hot griddle.

Serve with a fancy cream cheese topped with smoked salmon

or sliced tomatoe