Recipe

Yukon Gold Potato Cakes Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 1 year, 1 month ago People always say this is a great way to use up leftover mashed potatoes. Well, these are so good that I make mashed potatoes in order to make these to begin with! Enjoy :-) Prep:20m Cook:8m Servings:4	Luisascater
	parmesan cheese mashed potatoes cakes panko

Does this look good? Yeah! / Nope

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Ingredients

4 large yukon gold potatoes, peeled and cut in large chunks

1 egg, lightly beaten

4 tablespoons unsalted butter

splash of heavy cream

1/4 cup fresh chives, chopped (or basil, parsley, sage---whatever herb you like!)

1/2 cup freshly grated parmigiano-reggiano cheese

kosher salt and white pepper to taste

all purpose flour, egg wash and panko breadcrumbs to coat

1/2 cup any neutral oil and 2 tablespoons unsalted butter for frying

Directions

Boil potatoes in lightly salted water until tender. Drain and put through potato ricer into medium bowl. Add beaten egg, butter, cream, cheese, chives and salt and pepper. Let cool and place in refrigerator for at least 2 hours (this firms up the potatoes so you can shape them)

Set up three different plates- one with flour, one with egg wash (one egg with a little water) and one with panko. Shape mashed potatoes into 4 patties, just like you would make a hamburger patty. Dredge each cake in flour first, patting off excess. Next dip in egg wash and last coat with panko, pressing down slightly so it adheres. Cover and refrigerate for at least an hour before frying.

When ready to serve, heat oil and butter in large non-stick over medium high heat. Fry cakes on each side, about 4 minutes or until golden brown. Drain and set on paper towels. If not serving immediately, they can be kept in a warm oven until you are ready.

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Comments

m2googee 1 year, 1 month ago said:
These sound wonderful; Yukon Gold are my favorite potato!

trigger 1 year, 1 month ago said:
I would most defiantly serve these as a decadent side. Love the mushrooms in the photo too.
Five forks tonight

elgab89 1 year, 1 month ago said:
I am drooling over the picture of your dish as I write this :)
P.S.Michael just read my thoughts - I need that mushroom recipe, too.

goblue434 1 year, 1 month ago said:
Yum!

luisascatering 1 year, 1 month ago said:
The mushrooms in the photo for my Yukon Gold Potato Cakes are very simple:

In a non-stick skillet, saute some wild mushrooms (I used a mix of Trumpet Royales, Alba Clamshell and Brown Clamshell) with sliced shallots in a little butter until caramelized. Add fresh thyme, kosher salt and white pepper to taste... that's it! What makes it really special is the kind of mushrooms you use. You don't have to do much when the main ingrediant is so awesome! :-)

angelinaw 1 year ago said:
Love the potato recipe, the picture, and I really love the mushroom recipe! Where do you get such a blend of mushrooms? High five!

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