4 dozen

Recipe from

Oxmoor House


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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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