Mashed Potato Cakes

By á-4202

Ingredients

• 4 lbs russet baking potatoes (7 to 8 lrg), peeled and chunked
• 1 1/4 sticks (10 TBS) unsalted butter
• 6 green onions, trimmed and sliced (about 3/4 cup)
• 1/4 cup milk
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 3 eggs, beaten
• 1/4 cup all purpose flour

Details

Servings 6
Preparation time 60mins
Cooking time 80mins

Preparation

Step 1

1) In a large pot, cover the potatoes with cold, salted water and set over med heat. Bring the water to a boil, then lower the heat slightly and cook, stirring once or twice, until the potatoes are very tender, about 25 mins.

2) Meanwhile, in a small skillet, melt 4 TBS of the butter over med-low heat. When it foams, stir in the green onions and cook for 2 mins, or until the onions are slightly wilted. Remove from the heat.

3) Drain the potaoes and force them through the med disk of a food mill or mash them by hand; do not use a food processor. Return the potatoes to their pan and set over low heat. Stir the potatoes constantly for 3 mins. Stir in the milk and the green onions with their butter. Beat the potatoes for a min or two, until they are fluffy. Season with the salt and pepper. Cool the potatoes to room temperature and whisk in the beaten eggs and the flour. (The recipe can be prepared to this point up to 1 day ahead. Cover and refrigerate, returning potatoes to room temperature before preceeding.)

4) In each of 2 lrg skillets, or in 1 lrg skillet working in batches, melt 3 TBS of the butter over med heat. Using 1/3 cup measure (or an ice cream scooper of about that capacity), portion the potato mixture, dropping each into the hot butter in the skillets. With a fork, flatten the potato mixtuer into 4" rounds, about 3/4" thick. Fry, carefully turning each potato cake once, until golden brown, 4-5 mins per side. Transfer to a warmed platter until all of the cakes are fried. Serve hot.