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1
Put the potatoes in a large pot and cover with cold water.
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2
Bring to a boil over medium heat and cook until the potatoes are tender, about 15 to 20 minutes.
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3
Drain the potatoes and return to the pot over low heat and let the potatoes dry for 3 minutes.
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4
Mash the potatoes with a potato masher.
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5
In a small pot, over low heat, combine the cream, butter, and salt and pepper, to taste.
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6
Heat until the butter is melted and the cream is hot.
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7
Slowly add the heated cream and butter to the potatoes and mix in with a wooden spoon or a hand mixer until all the cream is incorporated.
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8
Be careful not to overmix or the potatoes will become gummy.
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9
Spread the potatoes out onto a sheet pan to cool.
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10
Once the potatoes have cooled to room temperature scoop out into 1 1/2 tablespoon portions.
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11
Roll each portion into a ball and then flatten into a patty about 1 1/2 inches in diameter.
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12
Arrange the patties in 1 layer on sheet trays and refrigerate for 1 hour until cold.
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13
Line a sheet tray with 1 cup bread crumbs.
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14
Line another sheet tray with paper towels.
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15
Reserve both.
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16
Set up a dredging station with 3 baking dishes.
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17
In 1 baking dish combine the flour, cayenne pepper, and season with salt and pepper.
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18
In the second baking dish beat together the eggs with the milk.
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19
In the third baking dish mix 2 cups bread crumbs with salt and pepper, to taste.
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20
Dredge each cake into the seasoned flour then into the egg mixture and then into the bread crumbs making sure they are completely coated.
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21
Arrange the bread cakes on the sheet tray with the bread crumbs on the bottom.
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22
Heat about 1/2-inch of oil in large saute pan over medium-high heat.
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23
Fry the cakes until golden brown in batches, about 3 to 4 minutes per side.
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24
Transfer the cakes as they are fried to the baking sheet lined with a paper towel to drain.
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25
Blot the tops of the cakes with paper towels to remove the excess oil.
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26
Transfer the cakes to a serving platter.
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27
Gravy:
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28
Melt the butter in a large skillet over low heat, whisk in the flour and cook until flour turns a light brown color, about 3 to 4 minutes.
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29
Slowly whisk in the chicken broth.
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30
Add the hot sauce, Worcestershire sauce, apple butter, thyme leaves, and season with salt and pepper.
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31
Let simmer until thick, about 5 minutes.
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32
Remove the sauce from pan to a serving bowl and serve on the side as a dipping sauce with the mashed potato cakes.
