Ingredients:
2 lbs potatoes, cut into 1-inch chunks
1 cup milk
1/3 cup chopped chives
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 teaspoons butter
1/2 cup sour cream
Directions:
Place potatoes in large saucepan; cover with cold water.
Bring to a boil over high heat.
Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
Drain potatoes, then return to saucepan.
Turn heat under saucepan to medium-low.
Cook potatoes until dry, about 2 minutes, stirring occasionally.
Add milk.
Using a potato masher, mash potato mixture until fairly smooth.
Remove from heat; stir in chives, salt and pepper.
Transfer to a medium bowl, cover and refrigerate until cold.
Potatoes will thicken as they cool.
Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
Add three or four patties to skillet.
Cook until golden brown, about 2 minutes per side.
Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
Serve warm with sour cream.
Servings: Serve
Time preparation: 30 min.
Time total: 100 min.