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.
Provided by BecR2400
Categories Potato
Time 1h52m
Yield 16 potato cakes, 16 serving(s)
Number Of Ingredients 9
Steps:
- Line a 9-inch square pan with plastic wrap, allowing a 6-inch overhang of wrap over two sides of the pan.
- Bring potatoes, 1 tablespoon salt and cold water to a boil in stockpot. Cook potatoes 30 to 35 minutes, until tender; drain.
- Coarsely mash half the potatoes in a bowl. Dice the other half and add to the mashed potatoes.
- Fold in cheese, chives, butter, sour cream, salt and pepper. Spread potato mixture into pan; fold overhang of plastic wrap to cover top.
- Refrigerate 3 hours, until firm.
- 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.
- 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).
- Heat oven to 375 degrees F. Bake potatoes (unwrapped if refrigerated overnight) 18 to 20 minutes, until heated through.
- NOTE: Prep time does not include chilling.
- Makes 16 potato cakes.
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Al Araji
[email protected]I love the creamy chive sauce that goes with these potato cakes. It's the perfect complement to the crispy potato cakes.
Chioma Adebayo
[email protected]These potato cakes are a delicious and versatile dish. I've served them for breakfast, lunch, and dinner, and they're always a hit.
Panda Lilypads
[email protected]I tried making these potato cakes, but they turned out too dry.
Sarab Khan
[email protected]These potato cakes are a bit time-consuming to make, but they're worth the effort.
Mrsanjoy Biswas
[email protected]I'm not a big fan of chives, so I omitted them from the recipe. The potato cakes were still delicious.
Ijaaz Khan
[email protected]These potato cakes are a great way to sneak some veggies into your kids' diets. My kids loved them!
paban khadka paban
[email protected]I love the crispy exterior and fluffy interior of these potato cakes.
Atubikiire Stidia
[email protected]These potato cakes are a delicious and easy-to-make side dish. I served them with roasted chicken and green beans, and it was a hit with the whole family.
Raynold Jean
[email protected]I found that the potato cakes were a bit bland. I think I'll add some more seasoning next time.
Valentin Tănase
[email protected]These potato cakes are a great way to use up leftover mashed potatoes.
shahbaz shahbaz
[email protected]I love the combination of chives and sour cream in these potato cakes. It's a classic flavor combination that never gets old.
Etima Joseph
[email protected]These potato cakes are a great appetizer or side dish. They're easy to make and always a crowd-pleaser.
Senul Ranol
[email protected]I tried making these potato cakes, but they fell apart when I tried to flip them.
Ana Kostadinov
[email protected]I added some chopped bacon to the potato mixture and it was amazing!
Carl Porter
[email protected]These potato cakes were a great way to use up leftover mashed potatoes. They were crispy on the outside and fluffy on the inside.
Kyonah Edwards
[email protected]I followed the recipe exactly and my potato cakes turned out perfectly! I served them with roasted vegetables and a side salad, and it was a delicious meal.
Argll Meerg
[email protected]These potato cakes were a bit too greasy for my taste.
Ashu Gamer
[email protected]Easy to make and so delicious! I'll definitely be making these again.
Manoj Thapa
[email protected]I'm not a huge fan of chives, but I loved these potato cakes! The flavors melded together perfectly.
Mujammil Islam
[email protected]These potato cakes were a hit at my dinner party! The chive and sour cream added a delicious tanginess that balanced out the richness of the potatoes.