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.
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