Submitted By: Chef Michael Feker

2 cups chilled mashed potatoes (no milk or butter when you make)
1/2 cup of roasted garlic
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup all-purpose flour, for dredging
1 teasponn of herb de Provence
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

Mix the garlic the herbs and the potatoes & Divide the mashed potatoes into 10 equal portions. Use ice cream scope & your hands to form 1/2-inch thick patties.

Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a pie plate. Coat the potato patties in the flour mixture. Add the potato cakes to the pan and reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes. (Peek underneath using a spatula before turning.) Turn and cook the other side until golden brown, about 15 minutes. Season with additional salt and pepper and serve hot.