Creamy Chive Potato Cakes

Total Time
1hr 52mins
Prep 1 hr 15 mins
Cook 37 mins

Here's the ultimate side dish- mashed and diced Yukon Gold potatoes, goat cheese and sour cream, shaped into cakes and baked until golden and crisp. Easy! Elegant served with beef tenderloin and haricots verts, with a fresh rosemary sprig garnish. From January 2000/ Ladie's Home Journal.

Ingredients Nutrition


  1. Line a 9-inch square pan with plastic wrap, allowing a 6-inch overhang of wrap over two sides of the pan.
  2. Bring potatoes, 1 tablespoon salt and cold water to a boil in stockpot. Cook potatoes 30 to 35 minutes, until tender; drain.
  3. Coarsely mash half the potatoes in a bowl. Dice the other half and add to the mashed potatoes.
  4. Fold in cheese, chives, butter, sour cream, salt and pepper. Spread potato mixture into pan; fold overhang of plastic wrap to cover top.
  5. Refrigerate 3 hours, until firm.
  6. 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.
  7. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat. Cook one third of the potato cakes, 3 minutes per side, until deep golden. 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).
  8. Heat oven to 375 degrees F. Bake potatoes (unwrapped if refrigerated overnight) 18 to 20 minutes, until heated through.
  9. NOTE: Prep time does not include chilling.
  10. Makes 16 potato cakes.
Most Helpful

The taste of these potatoes is out of this world, but they didn't hold together all that well. At first I tried putting the circles in a vat of oil I had fried chicken in minutes before. They totally vaporized! So then I followed the directions, and they held together better, but still fell apart a bit. I'll mess with this recipe to see if I can get them to hold a little better- but who cares, as the taste is sooooo good.

Tornado Ali November 16, 2005