Potato Cakes with Chives & Sour Cream

By charlotteh371

Ingredients

• 1 lb. Yukon Gold potatoes, peeled
• Kosher salt
• 1/4 cup packed finely grated Asiago cheese (1 oz.)
• 5 Tbs. extra-virgin olive oil
• 3 Tbs. sour cream; more for serving
• 1/4 cup thinly sliced chives; more for serving

Preparation

Step 1

Put the potatoes and 1 tsp. salt into a medium saucepan and add water to cover by about 1/2 inch. Cover and bring to a boil over high heat. Uncover, reduce heat to prevent a boilover, and boil until the potatoes are tender when pierced with a fork, 20 to 25 minutes.

Drain the potatoes and pass them through a ricer or food mill back into the saucepan (or mash them as smoothly as possible with a hand masher). Add the cheese, 3 Tbs. of the olive oil, the sour cream, pepper, and 1/2 tsp. salt; mix thoroughly. Add the chives and stir until well mixed. Taste and add more salt and pepper, if necessary. Divide the potato mixture into quarters and shape each into a squat patty about 3/4 inch thick. (If making ahead, put the patties on a plate or tray in a single layer, cover with plastic, and refrigerate.)


Heat the remaining 2 Tbs. oil in a 10-inch nonstick pan over medium-high heat. When the oil is hot, set the cakes in the pan so they aren't touching. Cook until a deep brown crust forms, 2 to 3 minutes, and then turn and brown on the other side, another 2 to 3 minutes (the cooking time will be a bit longer if the patties are chilled). Serve immediately, topped with a dab of sour cream and a sprinkle of chives.