“It’s not an experiment if you know it’s going to work.” Jeff Bezos
I came across this recipe and wondered if it would work with instant potatoes that were made from “real” potatoes. I happened to have a package. I felt rather confident using the product because the ingredients listed on the package were potatoes, butter, and salt. As a footnote it said, contains milk. What could go wrong?
As far as potato cakes with a meal, I liked this recipe as a option to the usual way to serve a side of potatoes. I could see it tweaked by adding different herbs. I really enjoy rosemary roasted potatoes so that’s going to be my go -to herb for this experiment.
instant potatoes, prepare according to package directions
flour, enough to knead into the potatoes to make a firm dough
herbs, of your choice, optional
butter for sautéing
Preheat oven to 350 degrees.
Prepare instant potatoes according to package directions. The package I used made 8 servings.
Add herbs, if using. Knead in enough flour to make a stiff dough. Estimating, I think I used about 3/4 of a cup. Using a mixer with a dough hook really helps with this step.
Form into patties. Saute on each side until golden brown. Place on a large being sheet and place into the pre-heated oven for about a half hour.
I actually kneaded dried rosemary into half the batch and freeze dried onions and shredded cheddar into the other half. Liked them both.
Going to serve these today to my husband with some chicken and gravy I found in the freezer. Going to see if I can get a three thumbs up from him!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.