Creamy Chive Potato Cakes
Golden, crispy, and loaded with flavor, these Creamy Chive Potato Cakes redefine comfort food with every bite. Made from tender, buttery mashed Russet potatoes infused with fresh chives, these fritters are perfectly seasoned and breaded for a satisfying crunch. With a quick prep time of just 20 minutes and an irresistible creamy center, they’re an ideal side dish or appetizer for any occasion. Each bite is a blend of creamy potatoes, delicate herbal notes, and a golden, pan-fried exterior. Serve them warm with a dollop of sour cream or your favorite dipping sauce for a crowd-pleasing addition to your table. Perfect for brunch, dinner, or even a gourmet snack, these potato cakes are a versatile recipe you’ll turn to again and again!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 4 tablespoons Milk
- 3 tablespoons Fresh chives
- 1 cup All-purpose flour
- 2 Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Vegetable oil
Instructions
Peel the potatoes and cut them into chunks. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for 15-20 minutes or until tender.
Drain the potatoes and transfer them back to the pot. Mash them until smooth and let them cool slightly.
Add the butter, milk, chives, salt, and pepper to the mashed potatoes. Mix thoroughly until creamy. Taste and adjust seasoning if necessary.
In a large mixing bowl, combine the mashed potato mixture with 1 egg and 1/4 cup of the flour. Mix until it forms a sticky dough.
Scoop a small portion of the mixture (about 2 tablespoons) and shape it into a patty. Repeat until all the mixture is used, dusting your hands with some flour if needed.
Set up a breading station with two shallow bowls: one with the remaining egg (beaten) and the other with the remaining flour.
Dip each potato cake into the flour, then the egg, and coat again in flour. Set the coated cakes on a plate.
Heat the vegetable oil in a large skillet over medium heat. Fry the potato cakes in batches, cooking for 3-4 minutes per side or until golden brown and crispy.
Transfer the cooked cakes to a paper towel-lined plate to drain excess oil.
Serve warm, garnished with additional fresh chives if desired.
Nutrition Facts
Calories |
1954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 2158 mg | 94% | |
| Total Carbohydrate | 247.8 g | 90% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 10.5 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 236 mg | 18% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3915 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
