Ingredients
Method
Preparation
- In a pot of salted water, toss in the potato chunks and boil for 10-20 minutes until fork-tender.
- Drain them with a colander, then let them steam in the pot for a few minutes.
- Put the cooked potatoes in the now-empty pan. Add the butter and mash until smooth.
- Transfer the mashed potatoes to a large bowl. Toss in the flour, baking powder, and salt. Stir until you have a thick, soft dough.
- Roll the dough into an 8-inch round disc. For thinner cakes, divide into two pieces and repeat.
Cooking
- Heat a large non-stick pan over medium-high heat. Brush with oil or butter.
- Cook each cake for 4-5 minutes on one side until golden, then flip and cook the other side.
- Transfer to a wire rack, and repeat with the remaining dough. Enjoy fresh or save for later.
Notes
For a crispy finish, don’t crowd the pan. Leftovers can be stored in an airtight container in the fridge for about 3-4 days or frozen for up to 3 months.