1. Shape cold mashed potato into small flat cakes, approximately 3/4 inch (2 cm) thick and 2 1/2 inches (6 cm) in diameter.
2. Dredge each cake lightly in flour on all sides, shaking off the excess.
3. Heat a cast-iron skillet over medium heat. Add a thin layer of butter — approximately 1 tablespoon (14 g) — and allow it to foam and subside (this is the point at which the butter is hot enough to sear without burning).
4. Place the flour-dredged cakes in the skillet in a single layer without crowding. Cook undisturbed for 3–4 minutes, until the underside is deep golden brown and the cakes release cleanly from the pan.
5. Turn each cake once and cook the second side for 3–4 minutes, adding additional butter as needed to prevent sticking or scorching. The finished cakes should be golden brown and crisp on both sides, heated through to the centre — an instant-read thermometer should register at least 165°F (74°C) at the centre.
6. Remove from the skillet and serve immediately.
7. ALTERNATE METHOD — Formed-pan cakes: Pack freshly made or just-served mashed potatoes into a small buttered loaf or baking pan (approximately 8 x 4 inches / 20 x 10 cm), press down firmly, and set aside to cool completely. When ready to cook, invert the pan to unmould, cut the slab into slices or squares, dredge in flour, and cook exactly as directed in steps 3–5 above.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.