Traditional Irish Potato Cakes (Printer-Friendly)
Crispy pan-fried potato cakes with soft, buttery centers. A traditional Irish favorite ready in 35 minutes.
# What You'll Need:
→ Potatoes
01 - 1 lb floury potatoes (Russet or Maris Piper), peeled and cut into chunks
→ Dairy
02 - 3 tbsp unsalted butter, plus extra for frying
03 - 4 tbsp whole milk
→ Dry Ingredients
04 - 3/4 cup plain flour, plus extra for dusting
05 - 1/2 tsp salt
06 - 1/4 tsp ground black pepper
# How to Make It:
01 - Boil the potatoes in salted water until tender, about 12–15 minutes. Drain well and allow to steam dry for 2 minutes.
02 - Mash the potatoes until smooth. Add the butter and milk; mix until creamy and lump-free. Let cool for 5 minutes.
03 - Stir in the flour, salt, and pepper. Mix to form a soft, slightly sticky dough.
04 - Turn the dough onto a lightly floured surface. Gently knead for 1–2 minutes, then pat into a disc about 1/2 inch thick. Cut into rounds using a 2 3/4 inch cutter or slice into triangles.
05 - Heat a non-stick skillet or griddle over medium heat and melt a little butter. Fry the potato cakes in batches for 3–4 minutes per side, until golden brown and crisp. Add more butter as needed.
06 - Serve warm, ideally with butter, scallions, or alongside a full Irish breakfast.
# Expert Advice:
01 -
- They transform leftover mash into crispy edged magic that somehow tastes better than the original meal
- The recipe is forgiving enough that you can memorize it after one attempt
02 -
- Letting the mashed potatoes cool slightly prevents the flour from activating too much and creating a chewy texture
- Do not crowd the pan or the temperature will drop and you will end up with soggy cakes instead of crisp ones
03 -
- If the dough sticks to your hands, wet them slightly rather than adding more flour
- Letting the shaped cakes rest for 10 minutes before frying helps them hold together better