Rosemary Mashed Potato Cakes 1968

• 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

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.

red potatoes, butter, sour cream, milk, corn kernel, fresh grated breadcrumbs, solid margarine, olive oil, rosemary

Taken from www.food.com/recipe/rosemary-mashed-potato-cakes-1968-73726 (may not work)