Penn's Own® Pennsylvania Dutch Potato Cakes
Ingredients:
- 6-8 Penn's Own® Dutch Ivory Cream Potatoes
- Milk
- Butter
- 2 Eggs
- 3 tsp. baking powder
- Diced onion to taste (optional)
- Vegetable oil
Directions
Prepare Mashed Potatoes
- Cut potatoes into 1" pieces
- Place in large saucepan and cover with water; bring to a boil over high heat, uncovered
- Cook until tender, approximpately 12-15 minutes; drain; return to pan
- Heat potatoes over medium-low heat one minute to evaporate moisture, stirring occasionally
- Mash potatoes with a potato masher or electric hand mixer
- Stir in warm milk and butter until desired consistency is reached
Prepare Potato Cakes
- Mix mashed potatoes, eggs, baking powder and onion together
- Heat oil in frying pan
- Drop potato mix by spoonful into hot oil and brown both sides
- Drain on paper towels
- Serve warm
