Buttery Potato Cake Food

IRISH POTATO CAKES

Steps:

• Mix all the ingredients together in a bowl, they should come together to form a soft dough. (see note 2 if your dough is too wet)
• Shape the dough into two roughly equal sized balls. Sprinkle your work surface generously with flour and use your hands (or a floured rolling pin) to flatten out a disk about 1cm thick.
• Cut the disk into 4 quarters.
• Use the excess flour from the board to give each potato cake a covering of flour, set to one side and repeat with the second ball of dough.
• Place a large frying pan or griddle pan over a medium heat. (don't add any oil)
• Dry fry the potato cakes for 4 minutes on one side until they are coloured (see note 3 )
• Carefully flip the potato cakes and cook for a further 4 minutes until heated through and dark brown in places.

BUTTERY POTATO CAKE

Steps:

• Preheat the oven to 190C/gas 5/fan 170C. Peel and thinly slice the potatoes and put immediately into a bowl of cold water. Using some of the butter, liberally grease a 20-23cm cake tin (not loosebottomed).
• Drain the potato slices and dry thoroughly in a tea towel. Place the potato slices in circles in a layer in the base of the tin, overlapping them as you go. Season with salt and freshly ground black pepper and dot with a few small pieces of butter. Keep layering the slices evenly, seasoning and dotting with butter as you go. Finish with butter, season, then cover with a circle of buttered greaseproof paper.
• Bake for 1½ hours, or until the potatoes are tender when pierced with the tip of a knife.
• Leave to cool in the tin for 5 minutes, then invert on to a serving plate. Brown briefly under a hot grill if the top needs more browning. Serve cut into wedges.

CRISPY POTATO CAKE

Steps:

• Clarify the butter: Melt the butter in a small saucepan and bring it to a gentle simmer.
• Shut off the heat and allow it to sit a minute on the stove. The milk solids should start to sink to the bottom. Slowly pour the butter into a bowl, keeping as much of the white milky liquid as possible in the saucepan. Discard the milk solids. These are prone to burning and by clarifying the butter, the potato cake will be less likely to overbrown. Keep the butter warm on the stove.
• Prepare the potatoes: Using a mandoline slicer or a sharp knife, cut the potatoes into thin 1/8-inch-thick slices. Transfer them to a bowl, sprinkle with a pinch of salt and black pepper, cover with all but 2 tablespoons of the melted butter and toss to coat.
• Pour the remaining 2 tablespoons butter in the bottom of an 8-inch nonstick skillet and swirl it around to coat the bottom and sides. Add the thyme and a pinch of salt. It will start to crackle a little. Cook until it is no longer crackling, about 5 minutes, then remove the thyme from the butter and let cool slightly, about 1 minute. Strip half of the thyme leaves from the stems into the bowl with the potatoes.
• Preheat the oven to 350 degrees F.
• Assemble: Remember that the bottom layer will be the top when you unmold this cake so it should be done with extra care. Beginning in the center of the skillet, layer the potatoes in an overlapping circle following the edge of the skillet. Continue with the remaining potatoes, switching the direction and adding some salt and add a few spoonfuls of the potato liquid in between each layer. Gently press down on the potatoes as you're layering to make sure they stick together and form a cake. Pour any remaining potato liquid on top.
• Cook: Place the skillet on high heat and cook until the water starts to release itself from the potatoes and you can see the edges browning, 10 to 12 minutes. Place the skillet on a baking sheet, transfer the baking sheet to the oven and cook, undisturbed, for 15 minutes.
• Remove the baking sheet from the oven and carefully pour off any excess butter from the skillet into a bowl; save. Carefully line the hot baking sheet with parchment paper, then flip the skillet onto the sheet in one deft motion. Lift off the skillet and pour the reserved butter over the cake. Return the baking sheet to the oven to cook until the top of the cake is golden brown and crispy and the potatoes feel completely tender in the center when pierced with the tip of a knife, about 15 minutes.
• Serve: Carefully transfer the cake to a cutting board, season with salt and cut into wedges like a pie. Serve with roe or creme fraiche if desired.

IRISH POTATO CAKES

Steps:

• Combine 2 cups leftover mashed potatoes, a heaping 1/3 cup flour, 2 tablespoons milk and 1 tablespoon chopped mixed herbs in a bowl; knead until smooth. Season with salt and pepper. Divide into 4 balls on a floured surface and flatten each into a 3-inch patty. Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat; add the patties and cook until golden brown, 4 to 5 minutes per side, adding more butter to the pan as needed. Season with salt.

BAKED POTATO CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat three 9-inch-roundcake pans with cooking spray. Prepare the cake mixes as directed; divide the batter evenly among the pans and bake 30 to 35 minutes. Let cool.
• Make the "potato skin" frosting: Beat the butter and milk with a mixer until smooth. Beat in the cocoa powder. Beat in the confectioners' sugar, 1 cup at a time, until the mixture is as thick as cookie dough. Form into 2 disks, wrap in plastic and refrigerate.
• Level the domed tops of 2 cakes with a serrated knife. Stack the flat cakes on a cardboard circle with vanilla frosting between each; use the remaining domed layer on top. Freeze 30 minutes.
• Trim the cake into a potato shape with a small serrated knife; reserve the trimmings. Cover the cake with a thin layer of vanilla frosting.
• Dust a sheet of parchment paper with cocoa powder. Remove 1 disk of chocolate frosting from the refrigerator and roll into a 5-by-10-inch oval, dusting with more cocoa. Repeat with the other disk of frosting.
• Use the parchment to press the frosting sheets against the cake as shown, leaving a few inches on top uncovered. Dust with more cocoa. (Don't worry about how the bottom of the cake looks-it will be covered with foil.)
• Gently fold back the frosting on top. Crumble about 1/2 cup of the cake trimmings (use the light inside pieces) and sprinkle them on top of the cake.
• Unwrap the candies and microwave until soft but not melted, about 12 seconds. Stack the candies, then flatten with your fingers. Set on top of the cake.
• When ready to serve, snip the mint leaves on top of the cake. Carefully wrap the bottom half of the cake with a large sheet of foil.

CRISPY POTATO CAKE

Steps:

• Heat the oil and butter over medium heat in a nonstick 10-inch skillet. Once the butter is melted, sprinkle the grated potatoes into the pan in an even layer and, using a spatula, gently press them into the pan. Season with about half of the salt and pepper and let the potatoes cook without shaking or stirring the pan, until they're crisp and browned on the bottom, 8 to 10 minutes.
• Slide the potato cake onto a large plate and invert it onto another plate. Slide the potato cake back into the pan, browned side up, and season the top with the remaining salt and pepper. Continue to cook until the underside is nicely browned and the potato cake is cooked through, 7 to 9 minutes longer.
• Slide the potato cake onto a cutting board. Cut into wedges, sprinkle with parsley, and serve.

BUTTERMILK POTATO CAKES

Steps:

• Microwave potatoes as directed on package; place in large bowl. Add butter and buttermilk; mash until ingredients are well blended and potatoes are mashed to desired consistency. Stir in seasonings.
• Place flour in shallow dish. Shape potato mixture into 8 patties, using about 1/2 cup potato mixture for each patty. Dip, 1 at a time, in flour, turning to evenly coat both sides of each patty. Gently shake off excess flour.
• Heat 2 Tbsp. oil in large skillet on medium-high heat. Add 4 potato patties; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Repeat with remaining potato patties, adding remaining oil as needed.

BUTTER POTATOES

Steps:

• Peel and dice potatoes, arrange in a pan or on a sheet of tin foil. Season with salt and pepper. Place butter on top.
• Put potatoes on grill or in the oven at 375 degrees F (190 degrees C). Mix around so they get all buttery and don't burn. Cook until potatoes are soft.

BILLIE'S SOUTHERN SWEET POTATO CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat eggs, sugar, oil and vanilla until well blended. In another bowl, whisk flour, baking soda, spices and salt; gradually beat into egg mixture. Stir in sweet potatoes and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool completely in pan on a wire rack., In a small bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cooled cake. Refrigerate leftovers.

RICH BUTTER CAKE

Steps:

• Prepare 20cm/8inch cake tin.
• Cream butter with sugar thoroughly for 3 to4 min, until light and fluffy. Beat in whole eggs, one at a time, adding a tbsp of flour with each. Beat in the milk with a tbsp of milk.
• Gently fold in rest of the flour sieved together with baking powder with large metal spoon.
• Transfer to tin and smooth top with knife.
• Bake in oven in oven at 160c, 325f or Gas mark 3. for 1 1/2 to 1 3/4 hours.
• Leave in tin for 5 min. Turn out onto wire wrack.
• Carefully peel off baking paper and cool.