Irish Mashed Potato Cakes with Butter
These Irish potato cakes use cold leftover mashed potato bound with a little flour, then griddled in butter. Unlike boxty, they contain no raw grated potato.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Mix the cold mashed potato, flour, melted butter, and salt into a soft dough.
- 2
Turn onto a floured surface and pat to about 1/2-inch thick.
- 3
Cut into rounds or farls.
- 4
Cook on a buttered griddle over medium heat until golden on both sides and hot through.
- 5
Serve immediately; do not confuse these mashed-potato cakes with raw-and-cooked-potato boxty.
Cook notes
Tips
Ensure the leftover mashed potatoes are well-seasoned for the best flavor.
Adjust the thickness of the cakes according to your preference, but keep them uniform for even cooking.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- For longer storage, freeze the uncooked potato cakes for up to 2 months.
Substitutions
- You can replace all-purpose flour with gluten-free flour for a gluten-free option.
- Use olive oil instead of butter for frying to make it dairy-free.
What to Serve With
- Fried eggs
- Baked beans
- Sautéed vegetables
Common Mistakes
- Not using enough flour, which can cause the cakes to be too sticky.
- Overcooking the cakes can lead to dryness instead of a crispy exterior.
Recipe FAQ
Can I use fresh potatoes instead of leftover mashed potatoes?
Yes, you can boil and mash fresh potatoes, but the texture may differ slightly.
What can I serve with potato cakes?
These cakes pair well with a fried egg or a side of baked beans.
How do I store leftover potato cakes?
Store them in an airtight container in the fridge for up to 3 days.
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