Irish Potato Cakes (Printable)

Crispy pan-fried cakes with fluffy mashed potato centers, ready in 35 minutes.

# What You Need:

01 - 1 lb floury potatoes (Russet), peeled and cut into chunks

02 - 3 tbsp unsalted butter, plus extra for frying

03 - 4 tbsp whole milk

04 - 3/4 cup plain flour, plus extra for dusting

05 - 1/2 tsp salt

06 - 1/4 tsp ground black pepper

01 - Boil the potatoes in salted water until tender, about 12–15 minutes. Drain well and allow to steam dry for 2 minutes.

02 - Mash the potatoes until smooth. Add the butter and milk; mix until creamy and lump-free. Let cool for 5 minutes.

03 - Stir in the flour, salt, and pepper. Mix to form a soft, slightly sticky dough.

04 - Turn the dough onto a lightly floured surface. Gently knead for 1–2 minutes, then pat into a disc about 1/2 inch thick.

05 - Cut into rounds using a 2 3/4 inch cutter or slice into triangles.

06 - Heat a non-stick skillet or griddle over medium heat and melt a little butter.

07 - Fry the potato cakes in batches for 3–4 minutes per side, until golden brown and crisp. Add more butter as needed.

08 - Serve warm, ideally with butter, scallions, or alongside a full Irish breakfast.

01 -

They transform humble mashed potatoes into something that feels like a treat, not leftovers
The outside gets this incredible shattering crisp while the inside stays tender and creamy

02 -

Once you add the flour, don't overwork the dough or the cakes will turn tough and chewy instead of tender
Letting the mashed potatoes cool slightly before adding flour prevents the dough from becoming sticky and unmanageable

03 -

Leftover mashed potatoes work brilliantly here, just skip the butter and milk in step two and adjust the flour accordingly
If the dough feels too sticky to handle, dust your hands with flour rather than adding more to the dough itself