#alarith

Alarith's Potato Cakes

The alienage store is more than a place to purchase necessities. It's a place to gather and exchange gossip when the weather is poor. The proprietor knows that many of his customers struggle to keep themselves fed, so most days, he fries up a pan of these to pass around and keep the conversation flowing. They're also a great way to use up any vegetables that won't be fit to sell the next day. Toss in some sliced carrots or diced turnip with the potatoes (keeping the pieces small so they are soft at the same time as the potatoes), or toss in some shelled peas or chopped onions halfway through. All herbs are good in this. You may need to add a little more flour or butter if you add extras, but it will add flavor.

4 medium russet potatoes

1 Tbsp butter

1/2 tsp salt

1/4 cup all-purpose flour

Peel and quarter the potatoes, place in a pot, and cover with water. Bring to a boil and cook until the potatoes are cooked through, about 20 minutes. Drain thoroughly and return the potatoes to the pan to dry off in the residual heat. Mash with the butter and salt. Stir in the flour and knead to combine.

Roll out on a lightly-floured board into a 9-inch circle and cut into wedge-shaped quarters.

Sprinkle some flour in the bottom of a heavy nonstick or well-seasoned cast iron skillet and cook these over a medium-low heat until the bottoms are golden brown. Flip carefully and cook the other side.