Rosemary Mashed Potato Cakes 1968

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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mash boiled potatoes including skins.
  • Do not peel.
  • Do this with a potato masher not beaters.
  • With a wooden spoon add the following:
  • 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.
  • Mix all well.
  • Form into patties. Roll into fresh crumbs. In a fry pan add the olive oil, sprigs of fresh rosemary, and the margarine.
  • Pan fry the potato cakes in the oil-rosemary mixture.
  • The fresh rosemary in the fry pan flavours the oil, which in turn flavours the cakes.
  • Serve with a tossed salad, and a nice veal cutlet.
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