Irish Potato Cakes by Clodagh McKenna
2 1/4 lbpotatoes, peeled
1/2 ccreme fraiche (heavy cream or half and half will work)
1 tspirish mustard or dijon (i probably added closer to 3/4 tablespoon)
·salt and pepper, to taste (i used white pepper in the potato mixture and fresh cracked black pepper on the cooked potato cakes)
2 Tbspscallions, thinly sliced
1 1/2 cdubliner cheese, shredded (reduced by almost half in my version)
1 Tbspfresh herb/thyme leaves, finely chopped ( don't like thyme and substituted with fresh parsley from the herb garden)
2 Tbsp(irish) butter
How to Make Irish Potato Cakes by Clodagh McKenna
- Cook the potatoes in a large saucepan of boiling salted water until tender. Drain, transfer to a bowl, and mash with a potato masher.
- While the potatoes are still hot mix in the crème fraîche, egg yolk, mustard, and salt and pepper. Stir in the scallions, cheese and fresh herb/thyme.
- Add 1 tablespoon of the flour to the mixture to help make the consistency suitable for rolling out. C G: At this point I would suggest transferring the mixture covered to the refrigerator and refrigerate at least 30 minutes. Chilling the potato mixture makes it easier to shape.
- Sprinkle the remaining flour on your work surface. Roll the potato mixture out 2-inch thick using a rolling pin and cut it into circles using a 4-inch cookie or biscuit cutter.
- Melt the butter in a frying pan and fry the potato cakes on both sides until golden brown.