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Ingredients

For the dipping sauce:
For the patties:

Directions

Instructions Checklist
  • In a small bowl, stir together all the ingredients for the dipping sauce. Cover and refrigerate the sauce until serving time.

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  • Peel the potatoes and chop them into large chunks. Place them in a large saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 25 minutes. Drain them in a colander and let any excess water evapo- rate, about 5 minutes.

  • Transfer the potatoes to a medium bowl and mash them until they're smooth. Add the remaining ingredients to the bowl and mix until well blended.

  • Shape the mixture into patties (we used 2 tablespoons for each, yielding 16). Line a baking sheet with paper towels.

  • Coat the bottom of a large skillet with oil and warm it over medium-high heat. Fry the patties in batches until well browned, about 3 minutes per side, adding more oil as needed. Transfer the patties to the prepared sheet.

Tips

Keep the patties in a 200° oven until all are done. Serve the patties warm with the dipping sauce.

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