Rosemary Mashed Potato Cakes 1968 |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I make this when ever I have unexpected company for supper. Serve with pork or veal cutlets, and a nice Greek salad. They think your did it special just for them. Ingredients:
2 lbs red potatoes, boiled with skins on |
6 tablespoons butter |
2 cups sour cream |
1/4 cup whole milk |
1/2 cup corn kernel (fresh or frozen, thawed) |
1/2 cup fresh grated breadcrumbs |
3 tablespoons solid margarine |
1 tablespoon olive oil |
2 sprigs fresh rosemary |
Directions:
1. Mash boiled potatoes including skins.
2. Do not peel.
3. Do this with a potato masher not beaters.
4. With a wooden spoon add the following:.
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. Mix all well.
7. Form into patties. Roll into fresh crumbs. In a fry pan add the olive oil, sprigs of fresh rosemary, and the margarine.
8. Pan fry the potato cakes in the oil-rosemary mixture.
9. The fresh rosemary in the fry pan flavours the oil, which in turn flavours the cakes.
10. Serve with a tossed salad, and a nice veal cutlet.
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