Sage Derby Potato Cakes With Sour Cream Dip

This was from a Publix recipe book originally, but I made some changes. I made these for St. Patrick's day and they were a hit!

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• Potato Cakes

• 1  lb Red Bliss potatoes or 1  lb  butter potato, peeled and halved
• 7  ounces sage derby cheese, shredded (1 3/4 cups)
• 1⁄2 onion, shredded
• 1  teaspoon salt
• 1⁄8 teaspoon white pepper
• 1  egg, beaten
• 1⁄2 cup canola oil (not extra-virgin) or 1⁄2 cup olive oil (not extra-virgin)
• 1⁄2 cup all-purpose flour (optional -- season with salt & pepper)

• Dipping Sauce

• 1  cup sour cream
• 2  teaspoons heavy cream
• 1  tablespoon  chopped chives
• 1⁄2 teaspoon salt
• 1  pinch white pepper

Directions

1. In a medium saucepan, cover potatoes with salted water and bring to a simmer. Cook for 10-12 minutes, just until tender. Cool, then shred potatoes into a large mixing bowl using the large holes of a box grater. Add cheese and toss to blend. Season mixture with salt and pepper and mix in egg.
2. Using a measuring tablespoon, scoop even spoonfuls of potato cheese mixture. Form each scoop into a 1/2" thick round patty and dredge lightly on both sides in flour.
3. Heat olive oil over medium-high heat in a a large frying pan. In batches of 6-8 pieces, place cakes in hot oil and cook 1-2 minutes per side, or until lightly browned. Drain on paper towels.
4. Whisk sauce ingredients together in a small bowl and serve with warm potato cakes.