Ingredients:
2 lbs yukon gold potatoes, peeled
salt
4 ounces goat cheese, crumbled ( such as Montrachet)
3 tablespoons snipped fresh chives
2 tablespoons butter, melted ( or margarine)
2 tablespoons sour cream
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
6 teaspoons olive oil, divided
Directions:
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.
Servings: Serve
Time preparation: 75 min.
Time total: 112 min.