Potato Cakes

• servings: Serves 4

Ingredients

5 starchy potatoes, such as russets or

2 tablespoons lightly salted butter,

Yukon gold, cut into chunks

1 cup all-purpose flour plus extra to serve

1 egg (optional)

salt and pepper

oil, for greasing

Directions

potato cakes onto the griddle in batches and cook for 4-5 minutes on a thickness of ¼4 inch. Using a 2½-inch pastry cutter, cut into circles. * Place the dough on a lightly floured surface and roll out carefully to Brush a flat griddle pan or heavy skillet with oil and heat. Slip the * Turn the mixture out into a large mixing bowl and add enough of the flour to make a light dough. Work quickly to avoid letting the

smooth. Season to taste with salt and pepper and add the butter.

* Cook the potatoes in a large saucepan of boiling salted water for 15-20 minutes. Drain well and mash with a potato masher until

each side, until they are golden brown.

* Serve immediately with butter.

potatoes cool too much.

Mix in the egg, if using.