Irish Potato Cakes
Golden and crispy on the outside, soft and fluffy on the inside — these buttery potato cakes come together with simple ingredients and a few easy steps. Mashed potatoes are mixed with flour and seasoning, shaped into rounds, and pan-fried to perfection. A final touch of butter and fresh chives makes them irresistible.
Ingredients
- 3 mediumYukon Gold Potatoes
- 1 cupAll Purpose Flour
- 2 tspkosher salt, water, for cooking plus more
- 0.25 tspGround Black Pepper
- 2 tbspUnsalted Butter, melted
- 2 tbspUnsalted Butter, softened divided
- 1 tspfresh chives, minced
Instructions
- 1
Peel the potatoes, and cut them into medium chunks. Place them in a saucepan, and add salted cold water to cover. Bring to a boil over high heat. Cook until tender, 15–20 minutes.
- 2
Place the potatoes in a heat-proof strainer, and drain. Set the potatoes in the strainer over the empty saucepan, and let them cool for 5 minutes.
- 3
Place the potatoes in the pot, and mash them using a fork or a potato masher. Or, for the lightest texture, pass them through a ricer into a large bowl.
- 4
Add the flour, salt, pepper, and melted butter to the potatoes. Stir until the mixture forms a ball.
- 5
Turn the dough onto a lightly floured surface, and flatten it into an 8-inch disk. Cut the disk evenly into 6 pieces.
- 6
Heat a large frying pan over medium heat. Add 1 tablespoon of the softened butter, and let it melt.
- 7
Carefully arrange the potato slices in the skillet to form a circle. Cook for about 5 minutes on each side, or until golden brown and crispy on the outside.
- 8
Top with remaining 1 tablespoon softened butter, and sprinkle with fresh chives. Serve immediately.
- 9
Enjoy!