Mashed-Potato Cakes

1. 1

   In a 4-quart kettle cover potatoes with cold water by 2 inches and simmer until tender, 35 to 40 minutes.

2. 2

   Drain potatoes in a colander.

3. 3

   Cool potatoes just until they can be handled and peel.

4. 4

   While potatoes are still warm, in a bowl mash with a potato masher or fork and stir in 3 tablespoons butter.

5. 5

   Chop parsley and add to potatoes with garlic and egg, stirring to combine well.

6. 6

   Chill mashed potatoes until cold.

7. 7

   (Mashed potatoes may be made 1 day ahead and chilled, covered.)

8. 8

   Form 1/2 cupfuls mashed potatoes into four 4-inch cakes.

9. 9

   In a 12-inch non-stick skillet heat remaining tablespoon butter and oil over moderately low heat until foam subsides and cook cakes 5 minutes on each side, or until golden.

10. 10

    (Potato cakes may be made 1 hour ahead and reheated in a 400F oven.)

* Per serving · 4 servings · Values may vary.

No additional tips available.