- 16 oz. Potato Inspirations® potatoes
- Salt and pepper, to taste
- 3 tbsp. unsalted butter, divided
- ⅓ c. all-purpose flour
- 2 tbsp. fresh chives, finely chopped and divided
- ½ c. sour cream
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Place baby potatoes in a large saucepan of salted boiling water. Reduce heat and simmer for 10-15 minutes, or until tender. Drain and allow to cool for 5 minutes. Return baby potatoes to the pot and mash until smooth. Season with salt and pepper and mix in 2 tablespoons butter. Add flour and 1 tablespoon chives, and mix to combine. Knead on a lightly floured surface until smooth. Flatten dough to a 1/2-inch thickness. Use a circular cutter to cut 2-to 3-inch round potato cakes. In a large skillet, melt remaining 1 tablespoon butter over medium heat. Cook the potato cakes, in batches, 2-4 minutes on each side, until lightly golden-brown. Mix together remaining 1 tablespoon chives with sour cream and serve with potato cakes.
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