Rosemary Mashed Potato Cakes 1968

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Total Time
35mins
Prep 20 mins
Cook 15 mins

I make this when ever I have unexpected company for supper. Serve with pork or veal cutlets, and a nice Greek salad. They think your did it special just for them.

Ingredients Nutrition

Directions

  1. Mash boiled potatoes including skins.
  2. Do not peel.
  3. Do this with a potato masher not beaters.
  4. With a wooden spoon add the following:.
  5. Cut in the butter. Stir in the sour cream. Stir in the milk. Stir in the thawed or fresh corn. Add salt and pepper to your liking.
  6. Mix all well.
  7. Form into patties. Roll into fresh crumbs. In a fry pan add the olive oil, sprigs of fresh rosemary, and the margarine.
  8. Pan fry the potato cakes in the oil-rosemary mixture.
  9. The fresh rosemary in the fry pan flavours the oil, which in turn flavours the cakes.
  10. Serve with a tossed salad, and a nice veal cutlet.