Freezer Potato Cakes

This tray of potato cakes is ready to go into the freezer.
Back on 5/20/11 I shared with you our family recipe for potato Cakes made from leftover mashed potatoes but today I decided to change it up a bit and make them to freeze before my sack of potatoes goes to waste.  What with Brian having been sick with flu the past week it just seems like a wise move. (He has no temp. for the first time this afternoon and is planning on going back to work in the morning.)

Potato Cakes to Freeze:

3 pounds russet potatoes peeled and quartered
water to cover
2 t. salt
2 t. seasoned salt (I use Lowery's.)
1/2 t. black pepper
3 T. flour
1 T. corn starch
oil for frying

Place potatoes in a large pan and cover with cold water.  Add salt and bring to a boil.  Reduce to medium heat and cook for 30 minutes until tender.  Drain and cover.  Cool enough to handle.

Using a potato ricer or food mill process all of the potatoes and place them into a large bowl.  Add seasoning, flour, and cornstarch yo bind it all together and stir until well mixed and it will hold together.

Form into walnut sized balls and flatten into patties.  Cover and let sit on the counter for a couple of hours to set.  Heat oil in a cast iron skillet and add the patties when the oil is hot.  If you add to cool oil they will stick.  Turn when well browned on the bottoms.  After the second side has browned remove to drain on paper towels.

Place the potato patties in a single layer o a foil lined sheet pan.  Quickly freeze.  When solid remove and store in a freezer bag.  To serve heat in a 400 degree oven for 10-15 minutes and sprinkle lightly with salt.

NOTE:  I did not add eggs to this mixture because the reason to do so was that the left over mashed potatoes in the original posting were already made "looser" by the addition of milk and butter.   I would not try this using red potatoes, new potatoes, or a waxy textured potato but instead an Idaho,  russet, or other potato suitable for baking or mashing.   If the mixture is too dry to hold together well I would have then added an egg white and stirred it into the mixture.

Ready for 3-6 month freezer storage this bag will never last that long as they are deicious!!
Yield: 2 quarts of freezer potato cakes, about 6 servings.

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