Directions:
- In a 4-quart kettle cover potatoes with cold water by 2 inches and simmer until tender, 35 to 40 minutes. Drain potatoes in a colander. Cool potatoes just until they can be handled and peel. While potatoes are still warm, in a bowl mash with a potato masher or fork and stir in 3 tablespoons butter. Chop parsley and add to potatoes with garlic and egg, stirring to combine well. Chill mashed potatoes until cold. (Mashed potatoes may be made 1 day ahead and chilled, covered.)
- Form 1/2 cupfuls mashed potatoes into four 4-inch cakes. 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. (Potato cakes may be made 1 hour ahead and reheated in a 400°F oven.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.79 Kcal (1255 kJ) | ||
| Calories from fat | 238.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.51g | 41% | |
|---|---|---|---|
| Cholesterol | 107.51mg | 36% | |
| Sodium | 41.43mg | 2% | |
| Potassium | 201.92mg | 4% | |
| Total Carbs | 14.06g | 5% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 2.73g | 5% | |
| Vitamin C | 10.1mg | 17% | |
| Vitamin A | 1mg | 35% | |
| Iron | 1mg | 6% | |
| Calcium | 36.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 250.47 Kcal (1049 kJ) | ||
| Calories from fat | 199.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.15g | 41% | |
|---|---|---|---|
| Cholesterol | 89.82mg | 36% | |
| Sodium | 34.62mg | 2% | |
| Potassium | 168.7mg | 4% | |
| Total Carbs | 11.75g | 5% | |
| Sugars | 3.79g | 18% | |
| Dietary Fiber | 1.91g | 9% | |
| Protein | 2.28g | 5% | |
| Vitamin C | 8.5mg | 17% | |
| Vitamin A | 0.9mg | 35% | |
| Iron | 0.9mg | 6% | |
| Calcium | 30.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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