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Houlihan's
Deep Fried
Mashed Potatoes
Yield: 8 cakes
INGREDIENTS:
2 large idaho potatoes, peeled and cut up
1/4 cup milk
1/4 cup butter
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon chicken base
1/4 cup scallions, chopped
pinch nutmeg
1 cup flour
4 eggs
1/2 cup buttermilk
4 cups japanese bread crumbs (panko)
DIRECTIONS:
Place potatoes in boiling water and cook until
soft. Drain water from potatoes and return
potatoes to pan. Add milk, butter, salt, white
pepper, chicken base and scallions, mash until
smooth.
Spread on sheet pan and cool. When cool,
form into cakes. When formed dredge in flour,
then egg wash and coat well with
breadcrumbs. Place in deep fryer and cook
until golden brown.
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