Potato Cakes

By Frances Penington Wilson

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My great-grandmother, Catherine Penington, using leftover potatoes, originally made this heritage recipe for Potato Cakes. In her day, the potatoes were cooked on the top of a wood stove range. Her daughter, Eliza Penington McGraw Michell, my grandmother, cooked them the same way at Kildala, their 125-acre farm, which was expropriated for an airport in 1942. My daughters-in-law now bake the cakes in the oven at 350 degrees.


2 cups hot mashed potatoes

2 cups pastry flour

4 Tbsp melted butter

1/2 tsp salt

2 tsp baking powder

Pastry flour - make your own by using 2 cups of bread flour, add 1 cup of cornstarch. Sift together several times.


Sift dry ingredients together and add to potato mixture. Add enough milk to make dough consistent with a baking powder biscuit. Knead together and form into 8" round. Cut into eighths. Bake in the oven at 350 degrees. Split open and serve with butter.

We have a griddle on our gas stove and use that in place of the wood stove range or oven.

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