Growing up, we usually had mashed potatoes with our Sunday meal. This meant that my Mom would most likely be making potato cakes with the leftovers on Monday. As an adult, I've added a few ingredients to give the cakes a more "grown-up" flavor or "zing". These flavors include horseradish, green onion, and smoked gouda. Enjoy!
Mom's Potato Cakes with added Zing
- 4 yukon gold potatoes, peeled and quartered
- 1 clove garlic, minced
- cup milk, this will be a 1/4 cup
- 1 tablespoon butter, room temperature
- salt and pepper, to taste
- 3 cups water, enough to cover potatoes in pot
- 1 tablespoon prepared horseradish
- 2 green onions or scallions, chopped
- cup smoked gouda, this will be a 1/4 cup shredded
- 2 tablespoons olive oil, for skillet
- 2 tablespoons all-purpose flour
You'll prepare your mashed potatoes as normal. It's best to make them the day before or at least refrigerate them for 4 hours. Place peeled & quartered potatoes in pot and cover with water. Cook them on medium-high heat until tender. ****Please note, the system wouldn't allow me to enter measurements less than 1. Some of the ingredients are for 1/4 cup. I placed that in the "notes" section.
Drain potatoes and place in large bowl. Add milk, butter, garlic, salt and pepper. Blend with hand mixer, standing mixer, or hand masher. Then refrigerate.
Remove mashed potatoes from refrigerator. Add green onions, horseradish, cheese and flour. You can use a spoon or your hands to mix.
Place oil in skillet and turn element to medium-high heat.
Place a small amount of flour into your hands. Scoop about 1/4 to 1/2 cup of potato mixture into your hands (depending on the size cake desired).
Form potato mixture into "cakes" just as you would for a hamburger patty. Then, place 2 "cakes" into the pre-heated skillet. Cook cakes for 6-7 minutes on each side. You'll want them to be golden brown and warmed through.
Place the potato cakes onto plate and garnish as desired.