Oxmoor House
4 dozen


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6 cups cooked, mashed potatoes, chilled
3 cups all-purpose flour
3/4 cup butter or margarine, softened
1 tablespoon sugar
1 tablespoon salt
3/4 cup whipping cream
Butter or margarine


Combine potatoes, flour, 3/4 cup butter, sugar, and salt; stir well. Gradually add whipping cream, stirring until well blended.

Roll dough to 1/8-inch thickness on a lightly floured surface; cut with a 4-inch biscuit cutter. Fry on a hot greased griddle. Turn cakes when tops are covered with bubbles and edges are lightly browned. Fold cakes in half. Serve hot with butter.

Created date

February 2010