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Mashed then Fried Spuds

Mashed then Fried Spuds

mashed friedIngredients

  • 6 lb baby red potato (RFS# 76048)
  • ¼ cup 2% milk
  • 4 Tbsp Silverbrook® butter (RFS# 13618, 13614)
  • ½ c Fair Meadow® cream cheese (RFS# 71210)
  • 2 tsp Dijon grained mustard (RFS# JA242)
  • 2 Tbsp Culinary Secrets® mayonnaise (RFS# 17098)


  1. CCP: Dice potatoes and boil until a minimum internal temperature of 135°F has been reached, then mash with milk, butter, and cream cheese.
  2. In a separate bowl, whip together the mustard with mayonnaise.
  3. Using a #8 scoop, place ½ cup of mashed potato on a greased, heated pan or flat top grill. Flatten with a spatula to ½ inch thick pancakes. Fry mashed potatoes, flipping once, until browned on both sides.
  4. Serve two cakes with mustard-mayo sauce.

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