Smashed Potato Cakes

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Smashed Potato Cakes
(Makes 20 cakes) 2 lbs. Yukon Gold potatoes, peeled and cut into one-inch cubes 4 oz. butter 6 oz. sour cream Salt &white pepper, to taste 2 oz. dried chipotle peppers 2 oz. dried ancho peppers 1½ tsp. cumin seeds 3 Tbs. sugar 3 Tbs. paprika 3 Tbs. salt
Boil potatoes until soft, about 15 to 20 minutes. Drain and process through a food mill into a bowl. Fold in butter, sour cream, salt, and pepper. Spread mixture on a sheet pan and chill. Grind peppers and cumin seeds with a spice grinder, and then mix with sugar, paprika, and salt. Mold potato mixture into cakes and sprinkle with pepper blend on both sides. Cook in a skillet with oil on medium-high heat until cakes develop a rich brown color on both sides. Serve warm.