Mashed potato anything is always a winner in my book. I have made mashed potato cakes from leftovers just by adding an egg and some flour, but if you don't have leftovers, this recipe is easy and fast.
These tattie scones are great on their own straight out of the pan or add your favorite toppings. Pesto, cream sauce, cauliflower cream, anything you need to use up that goes with potato would suit these lovelies.
I highly recommend making them just to have some in the freezer; popping them into a toaster oven is a quick and highly satisfying snack option!
Mashed Potato Cake AKA Tattie Scones (from this recipe)
(serves 8)
1 lb russet potatoes - 450g mashed, about 2 cups
42g butter, melted (3 tablespoons)
1/2 teaspoon salt
50 g flour (I used sorghum) plus more for rolling out
1/2 teaspoon baking powder
oil for cooking
I chose not to peel my potato, but you can. Chop potato into 1 inch chunks and cook in boiling water until soft. Drain well and return to hot pan with heat off and mash well. Add melted butter and salt and combine well. Add flour and baking powder and taste for salt. Form into a ball and roll out on a lightly floured surface to a circle eight inches in diameter. Heat a large skillet on medium heat for a few minutes, add oil and carefully place potato cake in pan and cook 5-6 minutes until bottom begins to brown. To make it easier to flip, I cut the cake in six pieces. Brush the top of each piece with a little oil and carefully flip it to brown on the other side. Serve immediately or cool and store in the refrigerator up to 3 days or freeze for 3 months. Reheat them in a toaster over or in a covered skillet on low heat.
Hugs!
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