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DEEP FRIED MASHED POTATOES

Yield: 8 cakes

INGREDIENTS:
• 2 Idaho potatoes, peeled and cut (70 count)
• 1/4 cup Milk
• 1/4 cup Butter
• 1 tsp Salt
• 1/2 tsp White pepper
• 1 Thsp Chicken base
• 1/4 cup Scallions, chopped
• pinch Nutmeg
• 1 cup Flour
• 4 Eggs
• 1/2 cup Buttermilk
• 4 cups Japanese bread crumbs
 

DIRECTIONS:
1. Place potatoes in boiling water and cook until soft. Drain water from potatoes and return potatoes to pan. Add milk, butter, salt, white pepper, chicken base and scallions, mash until smooth.

2. Spread on sheet pan and cool. When cool, form into cakes. When formed dredge in flour, then egg wash and coat well with breadcrumbs. Place in deep fryer and cook until golden brown.
 

Hoalihans, MN
Idaho Potato Commission:  www.idahopotato.com