Sunday, March 7, 2010

Mashed Potato Cakes

I used red skin potatoes for this recipe,but you can use any kind you'd like.
cut the potatoes in quarters and cook until done ( a little overdone tends to be easier to mash).

Next, once cooked and cooled, peel some of the skins off, leave some for fiber.
use and electric mixer:

add: butter, sour cream, heavy whipping cream, garlic powder, salt, pepper, milk, chopped dried onion. (opt, I also used about 2 laughing cow swiss cheese triangles)
mix until combined and creamy, yet somewhat lumpy. (use now for some yummy mashed potatoes and reserve any leftovers in fridge) or..
reserve and cool in fridge until firm.

Add olive oil to pan on med-high heat (or pam spray if you prefer).
add dried or fresh parsley to potatoes and grated mozzarella cheese. mix well.
Spoon out about a tablespoon amount of the mashed potatoes and form into a ball, then flatten like a small pancake.

cook until crispy golden brown on both sides
and enjoy.. yuuummm!

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