Mashed-Potato Cakes

Directions

1. 1
   In a 4-quart kettle cover potatoes with cold water by 2 inches and simmer until tender, 35 to 40 minutes.
2. 2
   Drain potatoes in a colander.
3. 3
   Cool potatoes just until they can be handled and peel.
4. 4
   While potatoes are still warm, in a bowl mash with a potato masher or fork and stir in 3 tablespoons butter.
5. 5
   Chop parsley and add to potatoes with garlic and egg, stirring to combine well.
6. 6
   Chill mashed potatoes until cold.
7. 7
   (Mashed potatoes may be made 1 day ahead and chilled, covered.)
8. 8
   Form 1/2 cupfuls mashed potatoes into four 4-inch cakes.
9. 9
   In a 12-inch non-stick skillet heat remaining tablespoon butter and oil over moderately low heat until foam subsides and cook cakes 5 minutes on each side, or until golden.
10. 10
    (Potato cakes may be made 1 hour ahead and reheated in a 400F oven.)