I am definitely a potato girl. Any of my friends will tell you that fries are “my thing.” If by some chance they don’t come with my meal at a restaurant, I take no issue in eating them off my neighbors’ plate, even if that person is at another table and doesn’t actually know me.
But then again, I can certainly eat my way through some mashed potatoes as well. It’s hard to decide which is better: crispy fries or creamy mashed potatoes? Now I have this recipe, which gives me both. It is otherwise known as “perhaps the most unhealthy way you can possibly eat potatoes.” Cause see, first you whip up a batch of creamy, dreamy mashed potatoes. Then you flatten them out into little patties and fry them to a crispy brown in some oil. It’s food like this that keeps me from getting depressed. And a perfect bathing suit body.
This recipe is also great to have around if you have leftover mashed potatoes that you need to find a purpose for. I, however, wouldn’t know what leftover mashed potatoes look like since I always do as my mother taught me and clean my plate. And my husband’s plate if necessary. But…this is a good recipe to have if you want to make twice as many mashed potatoes in hopes that you might not be able to eat all of them in one sitting. I guess something like that is always possible, if not likely.
Sour Cream and Chive Potato Patties
3 medium-large potatoes, peeled and chopped
2 tablespoons chopped chives, plus more for garnish
5 tablespoons butter
1 cup sour cream, plus more for serving
Place the potatoes in a large pot and cover with cold water. Bring the water to a boil and cook the potatoes until they are fork tender, about 10 minutes. Drain the potatoes and transfer back to the pot.
Add in the butter, sour cream, chives and salt and pepper to taste. Mash the potatoes with either a potato masher or mixer. Don’t be worried if these aren’t as creamy as you would normally make them. It’s better if the potatoes are a bit thicker so the patties will hold up better. Chill the potatoes for at least one hour. (I normally chill overnight)
Coat the bottom of a pan with oil and heat over medium-high heat. Meanwhile, form the mashed potatoes into small patties, I would estimate about 1/3 cup potatoes per pattie. Make them thinner if you want them to be crisper. Dredge the patties in bread crumbs and place in the oil. Cook for about 5 minutes on each side, or until they are golden brown.
Serve with sour cream and some chopped chives.