Mashed Potato Cakes

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   ["Divide the mashed potatoes into 8 equal portions.", "Use your hands to form 1/2-inch thick patties.", "Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking.", "Mix the flour with the salt and pepper in a pie plate.", "Coat the potato patties in the flour mixture.", "Add the potato cakes to the pan and reduce the heat to medium-low.", "Cook until they have formed a golden crust, 15 to 20 minutes.", "(Peek underneath using a spatula before turning.)", "Turn and cook the other side until golden brown, about 15 minutes.", "Season with additional salt and pepper and serve hot.", "Note: Make mashed potatoes from the ""innards"" of the Garlic Roasted Potato Skins by mashing them with 1/2 cup hot milk and 4 tablespoons of softened, unsalted butter.", "Don't forget to season them with salt and pepper!", "Chill the mashed potatoes overnight for the best results."]

* Per serving · 4 servings · Values may vary.

No additional tips available.