Rosemary Mashed Potato Cakes 1968

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.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  lbs  red potatoes, boiled with skins on
• 6  tablespoons butter
• 2  cups sour cream
• 1⁄4 cup  whole milk
• 1⁄2 cup corn kernel (fresh or frozen, thawed)
• 1⁄2 cup  fresh grated  breadcrumbs
• 3  tablespoons  solid margarine
• 1  tablespoon olive oil
• 2  sprigs fresh rosemary

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.