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
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
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