1. Place potatoes in large saucepan; cover with cold water. 2. Bring to a boil over high heat. 3. Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes. 4. Drain potatoes, then return to saucepan. 5. Turn heat under saucepan to medium-low. 6. Cook potatoes until dry, about 2 minutes, stirring occasionally. 7. Add milk. 8. Using a potato masher, mash potato mixture until fairly smooth. 9. Remove from heat; stir in chives, salt and pepper. 10. Transfer to a medium bowl, cover and refrigerate until cold. 11. Potatoes will thicken as they cool. 12. 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. 13. Add three or four patties to skillet. 14. Cook until golden brown, about 2 minutes per side. 15. Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter. 16. Serve warm with sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
