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.
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
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.
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.
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.