ATK: Mashed Potato Cakes

● 2 1/2 pounds russet potatoes,

peeled, halved lengthwise, and sliced 1/4 inch thick

● Salt

● Pepper

● 1 ounce Parmesan cheese, grated (1/2 cup)

● 1/4 cup chopped fresh chives

● 1 large egg yolk ​plus 2 large eggs

● 2 cups panko bread crumbs

● 1 cup vegetable oil

● Sour cream

key equipment

□ Paring Knives

□ 12 -Inch Nonstick Skillets

□ Spoons Measuring

Place potatoes in medium saucepan.

Add water to cover by 1 inch.

Stir in 1 tablespoon salt.

Bring to boil over high heat.

Reduce heat to medium-low and simmer until tip of paring knife inserted into potatoes meets no resistance, 8 to 10 minutes.

Drain potatoes and return to saucepan; let cool for 5 minutes.

Add Parmesan, chives, egg yolk, 3/4 teaspoon salt, and 1/4 teaspoon pepper to cooled potatoes.

Using potato masher, mash until smooth and well combined.

Transfer potato mixture to bowl and refrigerate until completely cool, about 1 hour.

Beat remaining 2 eggs together in shallow dish.

Place panko in second shallow dish.

Divide potato mixture into 8 equal portions (about 1/2 cup each) and shape into 3-inch-diameter cakes, about 3/4 inch thick.

Working with 1 cake at a time, carefully dip cakes in egg mixture, turning to coat both sides and allowing excess to drip off; then coat with panko, pressing gently to adhere.

Transfer to plate and let sit for 5 minutes.

Line large plate with paper towels.

Heat 1/2 cup oil in 12-inch nonstick skillet over medium-high heat until shimmering.

Place 4 cakes in skillet and cook until deep golden brown on first side, about 3 minutes.

Using 2 spatulas, carefully flip cakes and continue to cook until deep golden brown on second side, about 2 minutes longer, gently pressing on cakes with spatula for even browning.

Transfer cakes to prepared plate.

Discard oil and wipe out skillet with paper towels.

Repeat with remaining 1/2 cup oil and remaining 4 cakes.

Serve with sour cream.