Smashed Potato Cakes
Smashed Potato Cakes
INGREDIENTS:
(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
DIRECTIONS:
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.