Irish Potato Cakes (Printable)

Golden pan-fried potato cakes, crisp outside and fluffy inside. Ideal for breakfast or sides.

# What You'll 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 - Place potatoes in salted water and boil until tender, about 12-15 minutes. Drain thoroughly and let steam dry for 2 minutes.

02 - Mash potatoes until completely smooth. Stir in butter and milk, mixing until creamy and free of lumps. Allow to cool for 5 minutes.

03 - Add flour, salt, and pepper to the potato mixture. Stir until a soft, slightly sticky dough forms.

04 - Turn dough onto a lightly floured surface. Knead gently for 1-2 minutes, then press into a disc about 1/2 inch thick.

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

06 - Heat a non-stick skillet or griddle over medium heat. Melt a small amount of butter to coat the surface.

07 - Cook potato cakes in batches for 3-4 minutes per side until golden brown and crispy. Add more butter as needed between batches.

08 - Serve warm with butter, chopped scallions, or as part of a traditional Irish breakfast.

01 -

They transform humble ingredients into something extraordinary with minimal effort
The contrast between crisp exterior and fluffy interior is absolutely addictive

02 -

Do not rush the cooling step after mashing, or your flour will gelatinize and create a gummy texture
A slightly sticky dough is ideal, so avoid adding too much extra flour when shaping

03 -

Use a fish slice to flip the cakes, as their thin, flexible design slides under delicate crusts without damage
Let the cakes rest on a wire rack instead of paper towels to keep the bottom crust crisp