Potato Cakes

 

Potato cakes are crusty outside, moist and creamy inside.  Cheddar cheese is optional.

Serve as a side dish.

Please note instant potatoes will not work because they are too thin.  Adding flour will make them too thick and too dry.

A teaspoon of salt is required to add flavor to Potato Cakes.  Tastes very bland without it.

Potato cakes are also called potato fritters.  I was born and raised in the south (Georgia, USA) where the name potato fritters is very popular. 

A stack topped with a dollop of sour cream is a wonderful light meal (especially breakfast).

If you like a sweet-salty taste, top a stack with a heaping tablespoon of applesauce.

Frying potato cakes in a griddle will create a pretty presentation.  

 

What is a Russet potato?

A Russet potato is large with dark brown skin and few eyes. The flesh is white, dry, and meaty which makes it suitable for baking, boiling and mashing. 

In the United States, Russet potatoes are also known as Idaho potatoes.

Why use homemade mashed Russet potatoes instead of instant potatoes in this recipe? 

As previously mentioned, instant potatoes are too thin.  Adding flour will make them too thick and too dry (in my opinion).

Homemade mashed Russet potatoes have an excellent thick texture.  They blend well with the additional ingredients.  Plus, they taste good. 

Remember to add salt to bring out the flavor.  Use a salt substitute if necessary.  You’ll be soooo glad you did.  🙂

Twice a month, I’ll whip up a batch for breakfast.  Usually boil and mash potatoes the night before.  Store in fridge until next morning.

Enjoy!