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Recipe: Potato Cakes

Side Dishes - Potatoes
POTATO CAKES

8 pounds floury potatoes such as russets
4 tablespoons unsalted butter plus more for frying
salt and pepper

Bake the potatoes and cut them in half. One at a time, holding the hot potatoes in a hand protected with a pad or folded towel, spoon out the insides. Mash with butter and salt and pepper (no liquid).

Melt a tablespoon of butter in one or two large heavy frying pans.

Divide the mashed potato into four pieces. Flatten each portion to form a roughly 3/4-inch-thick cake. Brown the cakes well on one side before turning to brown the other side well.

Servings: 4
From: Edward Behr
Source: Boston globe, August 2, 2000
MsgID: 0081321
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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