Traditional Irish Potato Cakes (Print Version)

Crispy outside, fluffy inside potato cakes ready in 35 minutes

# What You'll Need:

→ Potatoes

01 - 1 lb floury potatoes (Russet or Maris Piper), peeled and cut into chunks

→ Dairy

02 - 3 tbsp unsalted butter, plus extra for frying
03 - 4 tbsp whole milk

→ Dry Ingredients

04 - 3/4 cup plain flour, plus extra for dusting
05 - 1/2 tsp salt
06 - 1/4 tsp ground black pepper

# How to Make It:

01 - Boil the potatoes in salted water until tender, about 12-15 minutes. Drain well and allow to steam dry for 2 minutes.
02 - Mash the potatoes until smooth. Add the butter and milk; mix until creamy and lump-free. Let cool for 5 minutes.
03 - Stir in the flour, salt, and pepper. Mix to form a soft, slightly sticky dough.
04 - Turn the dough onto a lightly floured surface. Gently knead for 1-2 minutes, then pat into a disc about 1/2 inch thick.
05 - Cut into rounds using a 2 3/4 inch cutter or slice into triangles.
06 - Heat a non-stick skillet or griddle over medium heat and melt a little butter.
07 - Fry the potato cakes in batches for 3-4 minutes per side, until golden brown and crisp. Add more butter as needed.
08 - Serve warm, ideally with butter, scallions, or alongside a full Irish breakfast.

# Expert Advice:

01 -
  • These potato cakes turn plain ingredients into something that feels like a warm hug, perfect for lazy weekends or when you need comfort food that actually came from your own kitchen.
  • The crisp exterior giving way to pillowy soft inside creates the most satisfying bite, especially when you catch them fresh from the pan and slathered with melting butter.
02 -
  • I once rushed the cooling step and ended up with potato cakes that completely fell apart in the pan, so please let the mash cool slightly or you will face the same sad fate.
  • Leftover mashed potatoes actually work better than freshly made ones because they have had time to dry out and firm up, making them less likely to stick to everything.
03 -
  • Do not press down on the cakes while they cook or you will lose the fluffy interior that makes them so special.
  • Let them rest on paper towels for a minute after frying so excess butter does not make them soggy.

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