How to Make Easy Mashed Potato Pattie's

Turn simple potatoes into perfect potato patties.

Mashed potato patties are versatile and go great with many meals. As you cut through a potato patty, the lovely crispy outside gives way to the soft mashed potato, which is instantly comforting. Mashed potato patties are easy to make, so while you're cooking some for your dinner, why not make double the amount, then put them in the freezer for the next time you next want to eat them.

Things You'll Need

• Large pan with a lid
• 2 lbs. of nonwaxy potatoes
• Knife
• Potato masher
• Sea salt
• Black pepper
• Butter
• Whole milk
• Pastry cutter
• Baking parchment
• Skillet
• Oil
• Spatula

Instructions

1. Peel the potatoes and then slice them into 1-inch cubes. This makes cooking them easier and they cook more evenly, so you don't get lumpy bits of mashed potato in your patties.

2. Put the cubed potatoes into a large pan. Pour cold water into the pan, then tip the water away; do this twice, so the water in the pan is clear.

3. Put 1 tsp. of course sea salt into the water. Put a lid on the pan, then put the pan on the stove, and turn on the heat. Let the water come to a boil, then turn down, so the water continues to boil gently. Set a timer for 15 minutes.

4. Remove one of the cubes from the boiling water using a fork. Run it under a cold tap, then squeeze it using your fingers. If it crumbles, then the potatoes are cooked. Turn off the heat and remove the pan from the stove. If the potato seems a little hard, leave the rest to boil for a few minutes longer.

5. Drain the potatoes and empty them into a bowl. Leave them to cool, and allow the external water to evaporate for about five to 10 minutes.

6. Mash the potatoes using a masher until smooth. Grind 2 tsp. of black pepper and 1 tsp. of salt into the potatoes. Use a spoon and combine the ingredients. Taste the mix and add more salt or pepper to suit, if necessary.

7. Put a couple of large knobs of butter into the potatoes, and then add a little whole milk. Stir the potatoes. Check the consistency; you need the potatoes to be firm enough to form into patties. Too much milk will make the mixture too runny, so add it slowly until the mixture is just right. If you end up with a mixture that is too runny, simply put it in the microwave for a few seconds. This evaporates the liquid from the potatoes, making them firmer.

8. Let the potatoes cool completely. As they cool, the mixture gets easier to handle as it stiffens.

9. Put some nonstick cooking parchment on a large chopping board. Get a pastry cutter, and wipe a little cooking oil around the inside. Place it near the corner of the paper. Scoop out some potato mixture from the bowl using a spoon. Put the mixture into the pastry cutter. Fill the pastry cutter to the top, then push the mixture down a little so the cutter is full. Scrape the edge of a knife across the top of the cutter, so you get a clean layer of potato.

10. Hold the outside of the cutter using your fingers and very gently twist the cutter, and at the same time, start raising it up. The oil on the inside of the cutter will allow you to cleanly remove the cutter. Wipe the cutter and put a little more oil on. Place the cutter next to the other patty and repeat the process until you have used up all the mixture. Put the patties in the fridge for 30 minutes, or longer if you have the time.

11. Put a little cooking oil in a skillet -- enough so that when you tip the pan to one side, a small pool of oil forms. Heat the oil until it's hot. Test it by dropping a breadcrumb in; if the crumb bubbles and turns brown, the oil is ready; if not, leave it to heat a little more for a minute or so.

12. Remove your patties from the fridge and use a spatula to lift the patties from the board, then place them into the oil. Don't overcrowd the pan with patties; overcrowding makes it difficult to turn them over.

13. Leave them to brown for a few minutes, then gently lift one using the spatula to check the base is brown and crispy. If it is, then turn over the patty; if not, leave it to cook for another minute and check again. Repeat the procedure until all the patties are evenly cooked on both sides, then remove them from the skillet and place them on a serving plate. Keep some back if you want to freeze some for later.

Tips & Warnings

• You can make the patties in advance. When you want to eat them, simply put them on a slightly greased baking tray, and put them in the over at 350 Fahrenheit for about 10 minutes.