Buttermilk Potato Cakes
- 16 ounces ore ida steam n mash cut russet potatoes (1 bag)
- 1/2 cup buttermilk
- 2 tablespoons butter
- 1/4 cup chopped parsley
- 1 teaspoon mccormick mustard powder
- 1/2 teaspoon mccormick garlic powder
- flour, as needed
- 2 tablespoons olive oil
- kosher salt
- Prepare Steam N' Mash cut russet potatoes according to package directions.
- In medium bowl, mash cooked potatoes, buttermilk, and butter. Stir in parsley, mustard, and garlic powder until well combined then shape into 8 patties. Dip patties in flour; pat off excess. In large nonstick skillet, heat oil over medium-high heat until hot. Place 4 patties in pan and fry for 3 minutes without turning, or until nicely browned. Gently turn cakes over and cook 3 minutes more.
- Drain on a paper towel, season with salt, and repeat with remaining 4 patties.
n, buttermilk, butter, parsley, mccormick mustard, garlic powder, flour, olive oil, kosher salt
Taken from www.food.com/recipe/buttermilk-potato-cakes-361915 (may not work)