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Buttermilk Potato Cakes
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Buttermilk Potato Cakes

35 Min(s)
35 Min(s) Prep
Add a little buttermilk to savory potato cakes to make them super tasty! Serve Buttermilk Potato Cakes with a dollop of sour cream for extra flavor.
What You Need
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8 servings
Original recipe yields 8 servings
1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
1 Tbsp. butter
1/2 cup buttermilk
1 Tbsp. chopped fresh parsley
1 tsp. dry mustard
1 tsp. garlic powder
1/2 cup flour
1/4 cup olive oil, divided
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh chives
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Let's Make It
1
Microwave potatoes as directed on package; place in large bowl. Add butter and buttermilk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Stir in seasonings.
2
Place flour in shallow dish. Shape potato mixture into 8 patties, using about 1/2 cup potato mixture for each patty. Dip, 1 at a time, in flour, turning to evenly coat both sides of each patty. Gently shake off excess flour.
3
Heat 2 Tbsp. oil in large skillet on medium-high heat. Add 4 potato patties; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Repeat with remaining potato patties, adding remaining oil as needed.
Kitchen Tips
Tip 1
Serving Suggestion
Substitute green onions for the chives.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 280mg
12%
Total Carbohydrates 22g
8%
Dietary Fibers 2g
7%
Sugars 1g
2%
Protein 4g
8%
Vitamin A
4%
Vitamin C
2%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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