Steps
1
Put the potatoes and 1 tsp. salt in a medium saucepan and add water to cover by about 1/2 inch.
2
Cover and bring to a boil over high heat.
3
Uncover, reduce the heat to prevent a boilover, and boil until the potatoes are tender when pierced with a fork, 20 to 25 minutes.
4
Drain the potatoes and pass them through a ricer or food mill back into the saucepan (or mash them as smoothly as possible with a hand masher).
5
Add the cheese, 3 Tbs. of the olive oil, the sour cream, 1/2 tsp. salt, and 1/4 tsp. pepper; mix thoroughly.
6
Add the chives and stir until well mixed.
7
Taste and add more salt and pepper, if necessary.
8
Portion the potato mixture into quarters and shape each into a squat patty about 3/4 inch thick.
9
(If working ahead, put the patties on a plate in a single layer, cover with plastic, and refrigerate.)
10
Heat the remaining 2 Tbs. oil in a 10-inch nonstick pan over medium-high heat.
11
When the oil is hot, set the cakes in the pan so they aren't touching.
12
Cook until a deep brown crust forms, 2 to 3 minutes, then turn and brown the other side, another 2 to 3 minutes.
13
Serve immediately, topped with a dab of sour cream and a sprinkle of chives.
Nutrition Facts
Per serving469 calories
Calories from
- Protein 9%
- Carbs 38%
- Fat 53%
-
Fat High 28 g 43%
-
Saturated Fat High 7 g 35%
-
Carbohydrates 45 g 15%
-
Fiber 4 g 16%
-
Sugar Low 2 g 4%
-
Protein High 10 g 20%
-
Cholesterol 25 mg 8%
-
Sodium High 680 mg 28%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
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