Goat Cheese Potato Cakes with Chives

1. 1

   In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, the shallots, and the garlic with enough cold water to cover the mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or until the potatoes are tender.

2. 2

   Drain the potato mixture, return it to the pan, and steam it over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated.

3. 3

   Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to taste.

4. 4

   Form 1/2-cup measures of the mixture into four 3/4-inch-thick cakes, transferring the potato cakes as they are formed to a plate covered with the remaining 1/2 cup bread crumbs, and coat the potato cakes with the crumbs.

5. 5

   In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it saute the potato cakes, turning them once, for 5 minutes on each side, or until they are crusty and golden brown.

* Per serving · 4 servings · Values may vary.