Traditional Irish Potato Cakes (Print Version)
Crispy pan-fried cakes with fluffy mashed potato centers, golden buttery crust.
# What You'll Need:
→ Potatoes
01 - 1 lb floury potatoes, 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
# Step-by-Step Guide:
01 - Place the peeled potato chunks in a large saucepan with salted water. Bring to a boil and cook until tender, about 12–15 minutes. Drain thoroughly and let steam dry for 2 minutes.
02 - Mash the potatoes until completely smooth. Add the butter and milk, mixing until creamy and free of lumps. Allow the mixture to cool for 5 minutes.
03 - Stir in the flour, salt, and pepper until a soft, slightly sticky dough forms.
04 - Turn the dough onto a lightly floured surface. Knead gently for 1–2 minutes, then pat into a disc approximately 1/2 inch thick.
05 - Use a 2 3/4 inch round cutter to cut circles, or slice into triangles.
06 - Heat a non-stick skillet or griddle over medium heat. Melt a small amount of butter to coat the surface.
07 - Cook in batches for 3–4 minutes per side until golden brown and crisp. Add more butter as needed between batches.
08 - Serve warm with butter, scallions, or as part of a full Irish breakfast.
# Expert Suggestions:
01 -
- They transform humble ingredients into something extraordinary with almost no effort
- The contrast between the crispy exterior and fluffy interior is absolutely addictive
02 -
- Letting the potatoes steam dry after draining prevents soggy cakes that fall apart in the pan
- Working the dough too much develops gluten and makes the final result tough instead of tender
03 -
- Use a generous amount of butter in the pan rather than being skimpy, it creates superior flavor and texture
- Resist the urge to flip the cakes too early, let them develop a proper crust before turning