• 2 pounds Yukon Gold potatoes, washed, peeled and divided
• 1 tablespoon salt, divided
• 3/4 cup milk, divided
• 1 egg
• 1/3 cup + 1 teaspoon Swans Down® Cake Flour
• 2 teaspoons salt and 1/2 teaspoon black pepper (or to taste)
• Unsalted butter for nonstick pan or griddle

1. Dice 1/2 of the potatoes and place in a saucepan with 1/2 tablespoon salt. Add enough water to cover potatoes. Bring to a boil and cook until fork tender. Drain water from pot. Add 1/4 cup milk to pot and mash potatoes until smooth.
2. While potatoes are cooking, grate remaining potatoes and toss with 1/2 tablespoon salt. Once boiled potatoes are cooked and mashed, place them in a large bowl. Place the grated potatoes in a strainer and press them with a rubber spatula to remove as much of the starchy liquid as possible. Add the grated potatoes to the mashed potatoe. Add egg, flour, remaining 1/2 cup milk, and salt and pepper to taste.
3. Heat a nonstick pan or griddle to medium heat. Butter the pan and scoop 1/4 cup of potato mixture into the pan at a time. With a spatula, press each dollop of potato mixture into cakes. Cook until golden brown, about 4 to 5 minutes on each side.

Kitchen Tips

• Yukon Gold potatoes work great for this recipe because they can stand up to both wet and dry cooking; they can be baked, fried, boiled, grilled and roasted.
• If the skin on the potatoes is very thin, it can be left on, as long as the potatoes are washed and scrubbed well.