Idaho® Peruvian Potato Cakes

Recipe courtesy of Chef Scott Gottlich of the The Westin Galleria's 2nd Floor Restaurant in Dallas, Texas.

Recipe Ingredients:

4 pounds Idaho® Purple Potatoes
5 large egg yolks
4 ounces (1/2 cup) butter
1 cup freshly grated Parmesan cheese
1/4 cup herbs chopped (flat-leaf parsley, thyme, etc.)
1/4 cup heavy cream
1/2 tablespoons black pepper
1 1/2 tablespoons salt

Breading:
All purpose flour
Whisked eggs
Coarse bread crumbs

Cooking Directions:

1. Boil large purple potatoes in boiling water until fork tender. Carefully peel the potatoes while warm, discarding the skins and placing the meat of the potato in a food mill or kitchen aid with the paddle attachment.
2. Warm the cream and butter and add to the potatoes along with other ingredients, except eggs.
3. Completely blend all the ingredients until the potatoes are smooth and then add the egg yolks one at a time until incorporated. Spread the potatoes out on a cookie sheet or a 1-inch sheet pan and spread smooth.
4. Cover with plastic wrap to prevent from hardening and cool overnight in the refrigerator.
5. Cut out desired size of potato with a cookie cutter or ring. Set up a breading station of all purpose flour, whisked eggs and coarse bread crumbs.
6. Bread them by placing in flour first, brush off excess flour and completely coat with egg and then transfer to bread crumbs. Repeat this process for a double breading.
7. Fry the potato cake in oil until golden brown and finish in the oven until hot and serve.

Makes 10 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.