Rosemary Mashed Potato Cakes 1968 Recipes

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

JOHNNY GARLIC'S FAMOUS GARLIC AND ROSEMARY MASHED POTATOES

Steps:

• Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.
• Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.
• Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.

ROSEMARY MASHED POTATO CAKES 1968

Steps:

• Mash boiled potatoes including skins.
• Do not peel.
• Do this with a potato masher not beaters.
• With a wooden spoon add the following:.
• Cut in the butter. Stir in the sour cream. Stir in the milk. Stir in the thawed or fresh corn. Add salt and pepper to your liking.
• Mix all well.
• Form into patties. Roll into fresh crumbs. In a fry pan add the olive oil, sprigs of fresh rosemary, and the margarine.
• Pan fry the potato cakes in the oil-rosemary mixture.
• The fresh rosemary in the fry pan flavours the oil, which in turn flavours the cakes.
• Serve with a tossed salad, and a nice veal cutlet.