Cook1 hr 10 mins
Irish cuisine originated in the kitchens of the farmers of the past from good, wholesome food made with locally grown produce. A famous Irish staple is the potato. Whip those into an old, easy standby and you have a great lunch, especially with a bit of sausage on the side. Posted for Zaar World Tour 05.
- Place potatoes in large saucepan; cover with cold water.
- Bring to a boil over high heat.
- Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
- Drain potatoes, then return to saucepan.
- Turn heat under saucepan to medium-low.
- Cook potatoes until dry, about 2 minutes, stirring occasionally.
- Add milk.
- Using a potato masher, mash potato mixture until fairly smooth.
- Remove from heat; stir in chives, salt and pepper.
- Transfer to a medium bowl, cover and refrigerate until cold.
- Potatoes will thicken as they cool.
- Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
- Add three or four patties to skillet.
- Cook until golden brown, about 2 minutes per side.
- Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
- Serve warm with sour cream.