Buttermilk Potato Cakes - cooking recipe

Ingredients

16 ounces ore ida steam n mash cut russet potatoes (1 bag)
1/2 cup buttermilk
2 tablespoons butter
1/4 cup chopped parsley
1 teaspoon mccormick mustard powder
1/2 teaspoon mccormick garlic powder
flour, as needed
2 tablespoons olive oil
kosher salt

Preparation

Prepare Steam N' Mash cut russet potatoes according to package directions.
In medium bowl, mash cooked potatoes, buttermilk, and butter. Stir in parsley, mustard, and garlic powder until well combined then shape into 8 patties. Dip patties in flour; pat off excess. In large nonstick skillet, heat oil over medium-high heat until hot. Place 4 patties in pan and fry for 3 minutes without turning, or until nicely browned. Gently turn cakes over and cook 3 minutes more.
Drain on a paper towel, season with salt, and repeat with remaining 4 patties.