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Recipe for mashed potato cake

Sheryl Julian/Globe Staff

Serves 4

By the time you get through adding butter and milk to regular mashed potatoes, the mixture tends to be a little too wet to repurpose into potato cakes. Here, starchy russet potatoes are boiled, cooled, then grated. Pack them tightly into a hot nonstick skillet and cook them until they turn golden on both sides. Serve for breakfast or as an accompaniment to fish or meats.

3large russet (baking) potatoes
Salt and pepper, to taste
3tablespoons vegetable oil

1. Cut the potatoes without peeling them into 2-inch pieces. In a large saucepan, combine the potatoes, a large pinch of salt, and water to cover by 2 inches. Bring to a boil, lower the heat, and partially cover the pan. Simmer for 15 minutes or until the potatoes are not quite tender.

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2. Drain the potatoes into a colander and leave them until they are cool enough to handle. Pull off the potato skins. Transfer the potatoes to a bowl, cover, and refrigerate until cold.

3. Grate the cold potatoes into the bowl. Add salt and pepper.

4. In a 10-inch nonstick skillet over medium heat, heat the oil. When it is hot, add the potatoes and use the back of a large spoon to press them into the pan to form a firm cake. Let the potatoes cook for 15 minutes or until the bottom is golden brown (lift the edge with a rubber spatula).

5. Remove the pan from the heat. Set a large plate upside-down on the skillet. Using potholders, turn the pan over so the cake slides out. Slide it back into the skillet. Use a rubber spatula to make neat edges if necessary. Continue cooking the cake for 15 minutes more or until the bottom is golden. Slide onto a board and cut into wedges. Sheryl Julian