Mashed Potato Cakes
"When I was a kid, my mom devised this way of using leftover mashed potatoes the next day. I actually prefer these to plain old mashed potatoes. She coats them in seasoned flour, then cooks them very slowly in lots of butter. You have to be patient with this recipe because if you try to turn the cakes too soon, you won't get the delicious buttery crust. Also, if you know you are going to recycle the leftovers into cakes, don't add any additional milk or butter to the mashed potatoes or your cakes will be too loose to form...."
INGREDIENTS
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2 cups chilled mashed potatoes (see Note)
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2 tablespoons vegetable oil
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2 tablespoons unsalted butter
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1/2 cup all-purpose flour, for dredging
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1 1/2 teaspoons kosher salt
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1/4 teaspoon freshly ground black pepper
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