Creamy Chive Potato Cakes

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: 1 hr 52 mins
• Serves: 16
• Yields: 16 potato cakes

Ingredients

• 2  lbs yukon gold potatoes, peeled
•  salt
• 4  ounces  goat cheese, crumbled (such as Montrachet)
• 3  tablespoons  snipped fresh chives
• 2  tablespoons butter, melted (or margarine)
• 2  tablespoons sour cream
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 6  teaspoons 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.