Ingredients:

  • 2 lbs (900g) Russet potatoes, peeled and quartered
  • ½ cup (120ml) whole milk, warmed
  • 4 tbsp (57g) unsalted butter, softened
  • Salt and freshly ground black pepper to taste
  • ¼ cup (approximately 15g) chopped fresh chives (optional)
  • ½ cup (60g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup (100g) panko breadcrumbs
  • ½ cup (120ml) vegetable oil, for frying

Instructions:

  1. Boil potatoes in salted water until tender. Drain well.
  2. Return potatoes to the pot. Mash with a potato ricer or masher until smooth. Gradually add warm milk and butter until creamy. Season with salt, pepper, and chives (if using).
  3. Spread the mashed potatoes on a parchment-lined baking sheet and flatten to about ¾ inch (2cm) thickness. Refrigerate for at least 1 hour, or up to 2 hours, until firm.
  4. Place flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes.
  5. Using a cookie cutter or knife, cut chilled mashed potatoes into rounds or squares. Dredge each potato cake in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs.
  6. Heat vegetable oil in a large skillet over medium heat. Carefully place potato cakes in the hot oil, ensuring not to overcrowd the pan.
  7. Fry for 3-4 minutes per side, or until golden brown and crispy.
  8. Remove potato cakes from the skillet and drain on paper towels. Serve immediately. Enjoy these fried mashed potatoes!