Foodieobsessed's Blog



Potato Cakes

I usually call these “potato pancakes” because that is what my Grandmother called them. In reality they are more of a “potato cake” and not just the shredded pancakes I think of when I think “potato pancake” now.

In my house it is a rare day when we just “have” left over mashed potatoes. Generally I am pretty good at eyeballing how many potatoes to boil for just the two of us and we definitely eat them all. But when I think ahead and have some forethought I love to throw these together.

Some suggestions to zing these up: Sour cream and chive? Amazing. Add about 1TBS more flour if your “batter” is too wet. You can make these “double stuffed” with adding some bacon, cheddar, and sour cream in the mix. You can make them into mini-cakes to serve for an appetizer or full size. I like mine with ketchup. This recipe is dependent of course on what kind of potato you use and how you like your mashers.

Potato Cakes

2 cups prepared mashed potatoes (however you like them, or boil 2-4 russets and mash them)

1/4 cup mik

1 egg

1/2 cup flour

1 TSP baking soda

Your fixins’ (whatever you want to add to make them “new” and not just a left over”

1 TBS Butter (or 1/2 tablespoon butter 1/2 tablespoon oil, do not not use butter!!)

1. Mix potatoes, egg, milk thoroughly. Add flour and fixins’ and mix until just combined.

2. Add butter to a medium deep skillet over medium heat. Let melt.

3. Drop potato mixture by the spoonfull (it should be like pancake batter). Fry until golden brown (3-4 minutes per side).

These are great with anything and a sneaky way to use up some left overs if you are able to not eat all of the mashed potatoes.

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