Recipe for mashed potato cake – The Boston Globe

Sheryl Julian/Globe Staff

Serves 4

By the time you get through adding butter and milk to regular mashed potatoes, the mixture tends to be a little too wet to repurpose into potato cakes. Here, starchy russet potatoes are boiled, cooled, then grated. Pack them tightly into a hot nonstick skillet and cook them until they turn golden on both sides. Serve for breakfast or as an accompaniment to fish or meats.

3 large russet (baking) potatoes
Salt and pepper, to taste
3 tablespoons vegetable oil

1. Cut the potatoes without peeling them into 2-inch pieces. In a large saucepan, combine the potatoes, a large pinch of salt, and water to cover by 2 inches. Bring to a boil, lower the heat, and partially cover the pan. Simmer for 15 minutes or until the potatoes are not quite tender.

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2. Drain the potatoes into a colander and leave them until they are cool enough to handle. Pull off the potato skins. Transfer the potatoes to a bowl, cover, and refrigerate until cold.

3. Grate the cold potatoes into the bowl. Add salt and pepper.

4. In a 10-inch nonstick skillet over medium heat, heat the oil. When it is hot, add the potatoes and use the back of a large spoon to press them into the pan to form a firm cake. Let the potatoes cook for 15 minutes or until the bottom is golden brown (lift the edge with a rubber spatula).

5. Remove the pan from the heat. Set a large plate upside-down on the skillet. Using potholders, turn the pan over so the cake slides out. Slide it back into the skillet. Use a rubber spatula to make neat edges if necessary. Continue cooking the cake for 15 minutes more or until the bottom is golden. Slide onto a board and cut into wedges.
Sheryl Julian