Buttermilk Potato Cakes – a delicious recipe with Potatoes, butter, buttermilk, parsley, dry mustard, garlic powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Microwave potatoes as directed on package; place in large bowl.
2
Add butter and buttermilk; mash until ingredients are well blended and potatoes are mashed to desired consistency.
3
Stir in seasonings.
4
Place flour in shallow dish.
5
Shape potato mixture into 8 patties, using about 1/2 cup potato mixture for each patty.
6
Dip, 1 at a time, in flour, turning to evenly coat both sides of each patty.
7
Gently shake off excess flour.
8
Heat 2 Tbsp.
9
oil in large skillet on medium-high heat.
10
Add 4 potato patties; cook 3 min.
11
on each side or until golden brown on both sides.
12
Drain on paper towels.
13
Repeat with remaining potato patties, adding remaining oil as needed.
487
kcal
Calories
44
g
Fat
22
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes, 1 Tbsp. butter, 1/2 cup buttermilk, 1 Tbsp. chopped fresh parsley, and more.
Yes, Buttermilk Potato Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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