Home › The Waldorf Kitchen › Potato Cake

Potato Cake

Mash some cold boiled potatoes, dredge over lightly with flour and season well with salt and pepper, adding a little yeast; then mix the potatoes with a little cold milk into a not too thin paste and roll out to a round shape about an inch in thickness. Take a fryingpan which will hold the cake nicely, place a lump of butter in it to melt, then put in the cake, covering it with a plate, and cook over a good fire. When one side of the cake is done turn it carefully over, adding a little butter, if necessary, and cook on the other side; drain the cake and lay it on a fancy dish-paper or folded napkin, spread over a heated dish, garnishing it with fried parsley and serve.