1 Package Ore-Ida® Steam n’ Mash Cut Russet Potatoes
1/2 Cup low fat Buttermilk
1 Tablespoon low fat unsalted Butter
1 Tablespoon Chopped Fresh Parsley
1 Teaspoon Mustard Powder
1 Teaspoon Garlic Powder
1/2 Teaspoon KosherSalt
1/2 Cup Flour
1/4 Cup Olive Oil, divided
Microwave Potatoes according to package instructions.
In a large bowl, mix together hot Potatoes, milk and butter, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in parsley, mustard powder, garlic powder and salt until well mixed. Shape into 8 patties, about 1/2 cup each. Dip patties into flour, shaking off any excess.
Heat 2 Tablespoons of oil in a 12-in. heavy skillet over medium high heat. Cook 4 cakes at a time for about 3 minutes on each side, or until golden brown. Drain on paper towels if needed. Repeat with remaining batter, adding more oil as needed. Garnish with sour cream if desired.
1/2 Cup low fat Buttermilk
1 Tablespoon low fat unsalted Butter
1 Tablespoon Chopped Fresh Parsley
1 Teaspoon Mustard Powder
1 Teaspoon Garlic Powder
1/2 Teaspoon KosherSalt
1/2 Cup Flour
1/4 Cup Olive Oil, divided
Microwave Potatoes according to package instructions.
In a large bowl, mix together hot Potatoes, milk and butter, and mash with a potato masher until smooth. For a smoother consistency, mix with an electric mixer to desired consistency. Stir in parsley, mustard powder, garlic powder and salt until well mixed. Shape into 8 patties, about 1/2 cup each. Dip patties into flour, shaking off any excess.
Heat 2 Tablespoons of oil in a 12-in. heavy skillet over medium high heat. Cook 4 cakes at a time for about 3 minutes on each side, or until golden brown. Drain on paper towels if needed. Repeat with remaining batter, adding more oil as needed. Garnish with sour cream if desired.
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