Mashed Potato Cakes
Why This Recipe Works
Making these cakes with leftover mashed potatoes proved to be a nonstarter—the butter and cream in the leftovers made the cakes mushy. Starting fresh, we needed to figure out which potato to use and how much to add. Too much liquid made for cakes that were too loose to shape, so we didn’t add any. Just one egg yolk, some parmesan cheese, and some fresh chives were all we needed. Using russet potatoes resulted in the fluffiest cakes, and some beaten egg helped adhere the bread crumbs to the cakes before frying. One final trick: Be sure to chill the potato mixture for an hour before shaping the cakes.