Potato-Chive Pancakes

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  • 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


  1. 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.
  2. Drain potatoes, then return to saucepan. Turn heat under saucepan to medium-low. Cook potatoes until dry, about 2 minutes, stirring occasionally.
  3. Add milk. Using a potato masher, mash potato mixture until fairly smooth.
  4. Remove from heat; stir in chives, salt and pepper.
  5. Transfer to a medium bowl, cover and refrigerate until cold. Potatoes will thicken as they cool.
  6. Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick.
  7. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
  8. Add three or four patties to skillet. Cook until golden brown, about 2 minutes per side.
  9. Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
  10. Serve warm with sour cream.

Makes 4 servings.

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