Buttermilk Potato Cakes

1. 1

   Prepare Steam N' Mash cut russet potatoes according to package directions.

2. 2

   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.

3. 3

   Drain on a paper towel, season with salt, and repeat with remaining 4 patties.

* Per serving · 4 servings · Values may vary.

No additional tips available.