America's Test Kitchen Potatoes 20 Ways by America's Test Kitchen

Author:America's Test Kitchen
Language: eng
Format: epub
Publisher: America's Test Kitchen
Published: 2017-08-01T04:00:00+00:00

1 cup sour cream

¼ cup minced fresh chives

½ teaspoon minced fresh rosemary

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

¼ teaspoon onion powder

Combine all ingredients in bowl. Cover and refrigerate for at least 30 minutes to allow flavors to blend.

Mashed Potato Cakes

Mashed Potato Cakes

WHY THIS RECIPE WORKS

The butter and cream in leftover mashed potatoes left us with mushy cakes, so we started fresh. Using russet potatoes resulted in the fluffiest cakes. Too much liquid made for cakes that were too loose to shape, so we didn’t add any. Just one egg yolk and some Parmesan were all we needed. Some beaten egg helped the bread crumbs adhere to the cakes before frying. One final trick: We made sure to chill the potato mixture for an hour before shaping the cakes.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.