Creamy Chive Potato Cakes

Submitted by BecR2400

"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."

 

• Ready In: 1hr 52mins
• Ingredients: 9
• Yields: 16 potato cakes
• Serves: 16

ingredients

• 907.18 g yukon gold potatoes, peeled
• salt
• 113.39 g goat cheese, crumbled (such as Montrachet)
• 44.37 ml snipped fresh chives
• 29.58 ml butter, melted (or margarine)
• 29.58 ml sour cream
• 3.69 ml salt
• 1.23 ml fresh ground pepper
• 29.57 ml olive oil, divided

directions

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.

Reviews

[Tornado Ali]

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.