Mashed Potato Cakes Cooks Country Recipe
Description
Mashed Potato Cakes are a delicious twist on the classic mashed potato dish. This recipe comes from Cooks Country, a website dedicated to providing recipes that are made with fresh ingredients and are easy to make. This particular recipe is a great way to transform leftovers into a hearty and flavorful meal. The mashed potatoes are combined with onion, celery, garlic, and cheese to create a delicious and savory cake. The potatoes are then fried until golden brown, creating a crispy exterior and a creamy interior. Served with a dollop of sour cream and a sprinkle of chives, this dish is sure to be a hit with family and friends.
Ingredients
- 2 pounds of potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons of butter
- 1 small onion, minced
- 1 stalk of celery, minced
- 2 garlic cloves, minced
- 1/3 cup of shredded sharp cheddar cheese
- 2 tablespoons of chopped fresh parsley
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/4 cup of all-purpose flour
- Vegetable oil, for frying
- Sour cream, for serving
- Chopped fresh chives, for serving
Instructions
1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 10 minutes. Drain the potatoes and place them in a large bowl. Mash the potatoes with a potato masher until smooth. Set aside to cool for 10 minutes.
2. Heat the butter in a large skillet over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the vegetables are softened and lightly browned, about 5 minutes. Add the onion mixture to the mashed potatoes and stir to combine. Add the cheese, parsley, salt, and black pepper and stir to combine. Add the flour and stir until the mixture is combined and the potatoes are no longer sticky.
3. Heat 1/4 inch of oil in a large skillet over medium-high heat. Using a 1/4 cup of the potato mixture, form it into a patty. Gently place the patty in the hot oil and cook until golden brown, about 2 minutes per side. Repeat with the remaining potato mixture, adding more oil to the skillet as needed.
4. Serve the potato cakes with a dollop of sour cream and a sprinkle of chives.
Equipment
- Large pot
- Potato masher
- Large skillet
- Spatula
- 1/4 cup measuring cup
- Slotted spatula
Notes
These potato cakes are best served immediately after frying. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the potato cakes in a 350 degree Fahrenheit oven for 10 minutes, or until heated through.
Nutrition
Serving size: 1 potato cake
Calories: 145
Total fat: 7g
Saturated fat: 4g
Cholesterol: 19mg
Sodium: 194mg
Total carbohydrate: 16g
Dietary fiber: 2g
Sugar: 1g
Protein: 4g
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