2 pounds Idaho potatoes, cut into 1-inch chunks
1 cup milk
1/3 cup chopped chives
3/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper
3 teaspoons butter or margarine
1/2 cup sour cream
Place potatoes in large saucepan; cover with cold water. Cover and 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.
Makes 4 servings.