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Potato Cakes with Chives & Sour Cream

Scott Phillips

Yield: Yields 4 potato cakes

These are essentially seasoned mashed potatoes shaped into cakes and pan-fried until they’ve developed a delicious crusty exterior. They can be shaped into patties up to a day before frying. Serve with bacon and eggs or alongside roasted meats.


  • 1 lb. Yukon Gold potatoes, peeled
  • Kosher salt
  • 1/4 cup packed finely grated Asiago cheese (1 oz.)
  • 5 Tbs. extra-virgin olive oil
  • 3 Tbs. sour cream; more for serving
  • 1/4 cup thinly sliced chives; more for serving

Nutritional Information

  • Nutritional Sample Size per cake with 1 tsp sour cream
  • Calories (kcal) : 310
  • Fat Calories (kcal): 210
  • Fat (g): 23
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 15
  • Sodium (mg): 550
  • Carbohydrates (g): 21
  • Fiber (g): 2
  • Protein (g): 5


  • Put the potatoes and 1 tsp. salt into a medium saucepan and add water to cover by about 1/2 inch. Cover and bring to a boil over high heat. Uncover, reduce heat to prevent a boilover, and boil until the potatoes are tender when pierced with a fork, 20 to 25 minutes.
  • 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). Add the cheese, 3 Tbs. of the olive oil, the sour cream, pepper, and 1/2 tsp. salt; mix thoroughly. Add the chives and stir until well mixed. Taste and add more salt and pepper, if necessary. Divide the potato mixture into quarters and shape each into a squat patty about 3/4 inch thick. (If making ahead, put the patties on a plate or tray in a single layer, cover with plastic, and refrigerate.)
  • Heat the remaining 2 Tbs. oil in a 10-inch nonstick pan over medium-high heat. When the oil is hot, set the cakes in the pan so they aren’t touching. Cook until a deep brown crust forms, 2 to 3 minutes, and then turn and brown on the other side, another 2 to 3 minutes (the cooking time will be a bit longer if the patties are chilled). Serve immediately, topped with a dab of sour cream and a sprinkle of chives.
  • This recipe appears in the Fine Cooking Annual, a year’s worth of delicious recipes from Fine Cooking magazine, in a gorgeous hardcover cookbook.


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Reviews (1 review)

  • HBcook | 04/07/2015

    Very good. Pretty simple and quick. I used parmesan because I had it on hand.

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