Best Goat Cheese Potato Cakes With Chives Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY CHIVE POTATO CAKES



Creamy Chive Potato Cakes image

Here's the ultimate side dish- mashed and diced Yukon Gold potatoes, goat cheese and sour cream, shaped into cakes and baked until golden and crisp. Easy! Elegant served with beef tenderloin and haricots verts, with a fresh rosemary sprig garnish. From January 2000/ Ladie's Home Journal.

Provided by BecR2400

Categories     Potato

Time 1h52m

Yield 16 potato cakes, 16 serving(s)

Number Of Ingredients 9

2 lbs yukon gold potatoes, peeled
salt
4 ounces goat cheese, crumbled (such as Montrachet)
3 tablespoons snipped fresh chives
2 tablespoons butter, melted (or margarine)
2 tablespoons sour cream
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
6 teaspoons olive oil, divided

Steps:

  • Line a 9-inch square pan with plastic wrap, allowing a 6-inch overhang of wrap over two sides of the pan.
  • Bring potatoes, 1 tablespoon salt and cold water to a boil in stockpot. Cook potatoes 30 to 35 minutes, until tender; drain.
  • Coarsely mash half the potatoes in a bowl. Dice the other half and add to the mashed potatoes.
  • Fold in cheese, chives, butter, sour cream, salt and pepper. Spread potato mixture into pan; fold overhang of plastic wrap to cover top.
  • Refrigerate 3 hours, until firm.
  • Unmold chilled potatoes onto a cutting board; peel off plastic wrap. Spray a 2 1/2-inch oval or round cookie cutter with vegetable cooking spray. Cut out 8 ovals of potato mixture. Press scraps together to form a 3/4-inch thick disk; cut out 4 more ovals. Repeat, making a total of 16 cakes.
  • Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat. Cook one third of the potato cakes, 3 minutes per side, until deep golden. Repeat process 2 more times; cool. Transfer cakes to a jelly-roll pan. (Can be made ahead. Wrap jelly-roll pan and refrigerate up to 24 hours).
  • Heat oven to 375 degrees F. Bake potatoes (unwrapped if refrigerated overnight) 18 to 20 minutes, until heated through.
  • NOTE: Prep time does not include chilling.
  • Makes 16 potato cakes.

GOAT CHEESE MASHED POTATOES WITH LEEKS AND CHIVES



Goat Cheese Mashed Potatoes with Leeks and Chives image

Categories     Garlic     Potato     Side     Bake     Kid-Friendly     Goat Cheese     Leek     Gourmet     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 8

2 1/2 pounds russet (baking) potatoes
1 1/2 cups thinly sliced well-washed white and pale green part of leek
3/4 cup finely chopped onion
2 garlic cloves, minced
3 tablespoons unsalted butter
2/3 cup milk
1 1/2 cups crumbled mild goat cheese such as Montrachet (about 6 ounces)
1/4 cup minced fresh chives

Steps:

  • In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, with enough cold water to cover them by 1 inch and simmer them for 10 to 15 minutes, or until they are tender. While the potatoes are cooking, in a heavy skillet cook the leek, the onion, and the garlic in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are soft. Drain the potatoes, return them to the pan, and steam them over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potatoes through a ricer or the medium disk of a food mill into a bowl and stir in the milk, the remaining 1 tablespoon butter, the leek mixture, half the goat cheese, the chives, and salt and pepper to taste. Spoon the mixture into a buttered 2-quart baking dish, sprinkle the remaining goat cheese over the top, and bake the mixture in the middle of a preheated 350°F. oven for 20 minutes.

GOAT-CHEESE SCALLOPED POTATOES WITH CHIVE BLOSSOMS



Goat-Cheese Scalloped Potatoes with Chive Blossoms image

Categories     Milk/Cream     Potato     Side     Bake     Vegetarian     Goat Cheese     Spring     Chive     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

3 lb yellow-fleshed boiling potatoes
2 shallots, chopped
2 tablespoons unsalted butter
1 cup whole milk
1 cup heavy cream
8 oz soft mild goat cheese
1 1/2 to 2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
Garnish: fresh chives (preferably flowering) snipped with scissors

Steps:

  • Preheat oven to 350°F.
  • Peel potatoes and cut into 1/8-inch-thick slices with a manual slicer or sharp thin knife. Keep slices in a large bowl of cold water while making sauce.
  • Cook shallots in butter in a small skillet over moderately low heat, stirring, until softened. Transfer to a blender and purée with milk, cream, cheese, kosher salt to taste, and pepper.
  • Drain potatoes in a large colander and pat dry. Arrange in a buttered 3-quart shallow baking dish in 3 layers, pouring some of sauce over each layer (use all of sauce) and putting best potato slices on top layer. Bake, covered with foil, in lower third of oven. Remove foil after 45 minutes and continue to bake until potatoes are tender, 30 to 45 minutes more. If desired, briefly broil potatoes under preheated broiler until top is golden.

GOAT CHEESE POTATO CAKES



Goat Cheese Potato Cakes image

Courtesy of Anthony Sedlak, The Main. I plan to try this soon! Anthony suggests serving this with Tenderloin Steak with Reduced Port Sauce, Roasted Beet Salad and Watercress Salad with Apple. I don't think I'll be needing dessert after this meal ... You can view the entire menu under my Shared Menus "An April TGIF".

Provided by keeney

Categories     Potato

Time 50m

Yield 8 cakes, 4 serving(s)

Number Of Ingredients 8

6 medium yukon gold potatoes
3 tablespoons chopped parsley
3 tablespoons sliced green onions
2 (113 g) logs fresh soft fresh goat cheese, crumbled
2 tablespoons olive oil
salt and pepper
1/4 cup flour
2 tablespoons olive oil

Steps:

  • To prepare potato cakes, preheat oven to 375.
  • Add whole, unpeeled potatoes to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring up to a boil.
  • Boil on medium high heat until potatoes are tneder but not over done, about 10-15 minutes. Drain, peel, and mash roughly with a fork.
  • When potatoes haved cooled enough to handle, fold in fresh herbs, goat cheese and salt and pepper to taste.
  • Mix until just combined; pieces of goat cheese should still be visible. Form mix into eight 2 1/2 X 1 inch cakes. Flour lightly and set aside.
  • Add olive oil to a large non-stick pan and bring up to medium high heat. Add potato cakes and fry until first side is golden brown.
  • Flip onto other side, fry for another minute and place in oven to finish warming through, about 10 minutes.

SMASHED POTATOES WITH GOAT CHEESE & CHIVES



Smashed Potatoes With Goat Cheese & Chives image

An easy side dish with great flavor. I love the goat cheese in this! If you want to make these ahead, chill them and reheat before serving, adding some extra liquid. Stir in the chives right before serving.

Provided by rbrynsaas

Categories     Potato

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

3 lbs peeled baking potatoes, cut into 1 inch pieces
1 1/4 teaspoons salt, divided
2 tablespoons butter
3/4 cup goat cheese, about 6 oz
1/4 teaspoon fresh ground black pepper
1 cup 2% low-fat milk
3 tablespoons finely chopped fresh chives

Steps:

  • Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until potatoes are tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.
  • Add cheese and peper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.

POTATO PANCAKES WITH GOAT CHEESE



Potato Pancakes With Goat Cheese image

This recipe originally comes from Epicurious, but is so simple, different, and delicious, that I wanted to share. Goes nicely on a bed of fresh greens.

Provided by me2006

Categories     Breakfast

Time 22m

Yield 2 cakes, 4 serving(s)

Number Of Ingredients 7

5 russet potatoes, peeled and grated
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons olive oil
4 ounces soft fresh goat cheese, crumbled
4 teaspoons chives, finely chopped
1/4 cup parmesan cheese (optional)

Steps:

  • Place the grated potatoes in a dry kitchen towel to remove as much moisture as possible.
  • Transfer potatoes to large bowl and toss in salt and pepper. If desired, add parmesan cheese.
  • Heat 1 tablespoon of oil in a large skillet over medium heat.
  • Mound 1/3 cup of potatoes in skillet and flatten to form about a 3 inch round. Repeat 3 times, forming 4 pancakes.
  • Top each cake with 1/4 of goat cheese and sprinkle with 1 teaspoon of chives.
  • Cover each with another 1/3 cup potatoes; press to adhere, enclosing cheese completely and flattening slightly.
  • Cook until bottoms are golden, about 6 minutes. Add 1/2 tablespoon oil to skillet. Turn pancakes over; cook until golden, about 6 minutes.

Nutrition Facts : Calories 326.4, Fat 11.3, SaturatedFat 4.9, Cholesterol 13, Sodium 411.2, Carbohydrate 46.9, Fiber 5.9, Sugar 2.4, Protein 10.7

GOAT CHEESE POTATO CAKES WITH CHIVES



Goat Cheese Potato Cakes with Chives image

Categories     Potato     Side     Quick & Easy     Goat Cheese     Fall     Chive     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 potato cakes

Number Of Ingredients 7

two 1/2-pound russet (baking) potatoes
6 large shallots, sliced (about 1 cup)
2 garlic cloves, sliced
1 cup fine dry bread crumbs
a 3 1/2-ounce log of soft mild goat cheese such as Montrachet, at room temperature
1/4 cup minced fresh chives or scallion greens
1/2 stick (1/4 cup) unsalted butter

Steps:

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

Related Topics