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Export 9 ingredients for grocery delivery
Step 1
Peel and quarter your potatoes. Boil the potatoes in salted water until they are fork tender (about 12-15 minutes).
Step 2
Drain the potatoes and mash or mix them until they are free of any lumps, then mix in the sour cream, cream cheese, butter, and salt and pepper. Beat with a mixer until fluffy.
Step 3
Cover and refrigerate overnight or up to 3 days.
Step 4
To make the compound butter cut or mix in all of the ingredients with the softened butter until uniformly mixed. Place the butter on a sheet of plastic wrap and use the plastic wrap to form the butter into a log, about 1 inch thick. Wrap in the plastic wrap and place in the refrigerator.
Step 5
When you are ready to cook preheat your grill or smoker with Cooking Steel, or your griddle to medium-high heat, (about 400 degrees).
Step 6
Mix the Italian bread crumbs with the crumbled Parmesan cheese in a bowl or pan.
Step 7
Remove the chilled potatoes from the refrigerator. Scoop about ½ cup of mashed potatoes and form a round ball. Roll the potato ball in the breading and place on a cookie sheet or pan. Repeat with the remaining potatoes.
Step 8
Oil the griddle and working in batches place the potato ball on the flat top and press the ball down gently with a spatula to flatten slightly. Cook for about 1.5-2 minutes then flip the potato cake over.
Step 9
Cook the other side for about 1.5 minutes then top each Fried Mashed Potato Cake with about a tablespoon of the compound butter during the final 30 seconds of cooking.
Step 10
Remove and serve warm.
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