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Sour Cream-Chive Potato Cakes

Photo: Kate Sears; Styling: Gerri Williams for James Reps
Prep time 25 mins
Cook time 45 mins
Yield Serves: 8
Elevate mashed potatoes with these easy, flavorful Sour Cream-Chive Potato Cakes. Top each Potato Cake with a dollop of sour cream and additional chopped chives.


  • 2 pounds russet potatoes (about 4 large), peeled, cut into 1-inch chunks
  • Salt and pepper
  • 1/2 cup grated Parmesan
  • 3 tablespoons unsalted butter, cut into chunks
  • 1/3 cup finely chopped chives
  • 1/4 cup sour cream
  • 1/4 cup olive oil

Nutrition Information

  • calories 231
  • fat 14 g
  • satfat 6 g
  • protein 0.0 g
  • carbohydrate 21 g
  • fiber 2 g
  • cholesterol 20 mg
  • sodium 251 mg

How to Make It

  1. Place potatoes in a large pan, cover with water and stir in 1 tsp. salt. Leave uncovered and bring to a boil over high heat. Reduce heat to medium-low and simmer until very tender, about 15 minutes. Drain well.

  2. Transfer potatoes to a bowl; mash until smooth. Stir in Parmesan and butter, then chives and sour cream. Season with salt and pepper. When cool enough to handle, divide mixture into 8 portions and form into patties, each about 1 inch thick. Place on a baking sheet. (Can be made up to 24 hours ahead. Cover and refrigerate.)

  3. Preheat oven to 375°F. Warm 2 Tbsp. oil in a large nonstick skillet over high heat until hot but not smoking. Add 4 patties; cook until brown, about 2 minutes per side; transfer carefully to baking sheet. Wipe out skillet. Repeat with remaining 2 Tbsp. oil and remaining patties. Bake patties until heated through, about 5 minutes.