another way to love mashed potato. this is one for you and for me!
- 2 large Idaho potatoes, 2 pounds total weight
- 2 tablespoon margarine from tub
- 5 cloves garlic, minced
- 1 egg, lightly beaten
- 1 teaspoon oregano
- 1 teaspoon celery seed
- sea salt and freshly ground black pepper
- 1 tablespoon margarine from tub, for skillet
Peel and dice potatoes and add to a large pot. Cover with water, bring to boil over medium heat and cook until tender. Drain the potatoes and transfer potatoes to a bowl. Add margarine, diced garlic and egg. Salt and pepper to taste. Mash potatoes to combine mixture.
Heat the remaining 1 tablespoon margarine in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.
original recipe from 30 Minute Meals: Crispy Mashed Potato Cakes