Sour Cream-Chive Potato Cakes

Sour Cream-Chive Potato Cakes Recipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps
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.

Yield:

Serves: 8

Recipe Time

Prep: 25 Minutes
Cook: 45 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

March 2013
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