Rosemary Mashed Potato Cakes 1968

1. 1

   Mash boiled potatoes including skins.

2. 2

   Do not peel.

3. 3

   Do this with a potato masher not beaters.

4. 4

   With a wooden spoon add the following:

5. 5

   Cut in the butter. Stir in the sour cream. Stir in the milk. Stir in the thawed or fresh corn. Add salt and pepper to your liking.

6. 6

   Mix all well.

7. 7

   Form into patties. Roll into fresh crumbs. In a fry pan add the olive oil, sprigs of fresh rosemary, and the margarine.

8. 8

   Pan fry the potato cakes in the oil-rosemary mixture.

9. 9

   The fresh rosemary in the fry pan flavours the oil, which in turn flavours the cakes.

10. 10

    Serve with a tossed salad, and a nice veal cutlet.

* Per serving · 4 servings · Values may vary.

No additional tips available.