Penn's Own® Pennsylvania Dutch Potato Cakes

Penn's Own® Pennsylvania Dutch Potato Cakes


  • 6-8 Penn's Own® Dutch Ivory Cream Potatoes
  • Milk
  • Butter
  • 2 Eggs
  • 3 tsp. baking powder
  • Diced onion to taste (optional)
  • Vegetable oil


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

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