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Creamy Chive Potato Cakes

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 2 lbs. Yukon Gold potatoes, peeled
  
• Salt
  
• 4 ounces goat cheese (e.g., Montrachet), crumbled
  
• 3 Tbsp snipped fresh chives
  
• 2 Tbsp butter or margarine, melted
  
• 2 Tbsp sour cream
  
• 1/4 tsp freshly ground black pepper
  
• 6 tsp olive oil, divided
  






Instructions



1. Line a 9-inch square pan with plastic wrap, allowing a 6-inch overhang of wrap over 2 sides of the pan.
   
   
2. Bring potatoes, 1 tablespoon salt and cold water to cover to a boil in a stockpot. Cook potatoes 30 to 35 minutes, until tender; drain. Cool slightly. Coarsely mash half of the potatoes in a bowl. Dice the other half and add to the mashed potatoes. Fold in cheese, chives, butter, sour cream, 3/4 teaspoon salt, and the pepper. Spread the potato mixture into the prepared pan; fold overhang of plastic wrap to cover top. Refrigerate 3 hours, until firm.
   
   
3. Unmold chilled potatoes onto a cutting board; peel off plastic wrap. Spray a 2-1/2-inch oval or round cookie cutter with vegetable cooking spray. Cut out 8 ovals of potato mixture. Press scraps together to form a 3/4-inch-thick disk; cut out 4 more ovals. Repeat, making a total of 16 cakes.
   
   
4. Heat 2 teaspoons of the oil in a 12-inch nonstick skillet over medium-high heat. Cook one-third of the potato cakes, 3 minutes per side, until deep golden. Drain on paper towels. Repeat process 2 more times; cool. Transfer cakes to a jelly-roll pan. (Can be made ahead. Wrap jelly-roll pan and refrigerate up to 24 hours.)
   
   
5. Heat oven to 375 degrees (F). Bake potato cakes (unwrapped if refrigerated overnight) 18 to 20 minutes, until heated through.
   
   Makes 16 potato cakes.