Mashed Potato Cakes

SERVES Serves 4 to 6

TIME 1¼ hours, plus 1 hour chilling

WHY THIS RECIPE WORKS

Making these cakes with leftover mashed potatoes proved to be a nonstarter—the butter and cream in the leftovers made the cakes mushy. Starting fresh, we needed to figure out which potato to use and how much to add. Too much liquid made for cakes that were too loose to shape, so we didn’t add any. Just one egg yolk, some parmesan cheese, and some fresh chives were all we needed. Using russet potatoes resulted in the fluffiest cakes, and some beaten egg helped adhere the bread crumbs to the cakes before frying. One final trick: Be sure to chill the potato mixture for an hour before shaping the cakes. Making these cakes with leftover mashed potatoes proved to be a nonstarter-the butter and cream in the leftovers made the cakes mushy. Starting fresh, we needed to figure out which potato to use and how much to add. Too much liquid made for cakes that were too loose to shape, so we didn’t add any. Just one egg yolk, some parmesan cheese, and some fresh chives were all we needed. Using russet potatoes resulted in the fluffiest cakes, and some beaten egg helped adhere the bread crumbs to the cakes before frying. One final trick: Be sure to chill the potato mixture for an hour before shaping the cakes.

INGREDIENTS

2 ½ pounds russet potatoes, peeled, halved lengthwise, and sliced ¼ inch thick

Salt and pepper

1 ounce Parmesan cheese, grated (½ cup)

¼ cup chopped fresh chives

1 large egg yolk plus 2 large eggs

2 cups panko bread crumbs

1 cup vegetable oil

Sour cream

note: BEFORE YOU BEGIN

Using two spatulas to flip the cakes helps prevent splattering. We like to change the oil after frying the first batch of cakes because any dark panko remnants left behind will freckle the second batch. You can strain the oil through a fine-mesh strainer if you prefer to reuse it, but be careful because it is very hot. Plan ahead: The cooked mashed potatoes need to chill in the refrigerator for 1 hour, which makes it easier to form the cakes. Using two spatulas to flip the cakes helps prevent splattering. We like to change the oil after frying the first batch of cakes because any dark panko remnants left behind will freckle the second batch. You can strain the oil through a fine-mesh strainer if you prefer to reuse it, but be careful because it is very hot. Plan ahead: The cooked mashed potatoes need to chill in the refrigerator for 1 hour, which makes it easier to form the cakes.

INSTRUCTIONS

Place potatoes in medium saucepan and add water to cover by 1 inch, then stir in 1 tablespoon salt. Bring to boil over high heat. Reduce heat to medium-low and simmer until tip of paring knife inserted into potatoes meets no resistance, 8 to 10 minutes. Drain potatoes and return to saucepan; let cool for 5 minutes.

Directions at cookscountry.com

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