Buttermilk Potato Cakes




Makes: 4 servings
Cook: 12 minutes
  • 1     box instant mashed potatoes(4-6 cups)
  • 1⁄4  cup buttermilk
  • 2     tablespoons butter
  • 1     egg, lightly beaten
  • 2     tablespoons chopped fresh parsley
  • 1     teaspoon ground mustard powder
  • 1⁄2  teaspoon garlic powder
  • All-purpose flour
  • 2    tablespoons extra virgin olive oil
  • Kosher salt
  • Crumbled cooked bacon (optional)
  • Chopped fresh chives (optional)


  1. Cook potatoes according to package directions. In a bowl, mash potatoes with buttermilk and butter. Stir in egg, parsley, mustard, and garlic powder. Shape mixture into eight patties. Dredge patties in flour, shaking off excess.
  2. In a large nonstick skillet, heat oil over medium-high heat. Fry half the patties in hot oil for 3 minutes or until nicely browned. Gently turn cakes over and cook 3 minutes more. Drain on paper towels. Repeat with remaining patties. Season with salt. Top with crumbled cooked bacon and chives (optional).

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