Buttermilk Potato Cakes

Buttermilk Potato Cakes

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Buttermilk Potato Cakes

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.

35 min

prep time

35 mins

total time






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.

*AC Nielsen 52-week all outlet sales 6/13/2018