Recipe from Oxmoor House

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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


  1. Combine potatoes, flour, 3/4 cup butter, sugar, and salt; stir well. Gradually add whipping cream, stirring until well blended.
  2. 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.
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