Ingredients:
- 1.5 lbs (680g) Yukon Gold potatoes, peeled and quartered
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- ¼ cup (60ml) milk (whole or 2%)
- 2 tablespoons (30g) unsalted butter
- ¼ cup (30g) finely chopped yellow onion
- ¼ cup (15g) finely chopped fresh parsley
- 2 tablespoons (10g) finely chopped fresh chives
- 1 large egg, lightly beaten
- ½ cup (60g) all-purpose flour, plus more for dusting
- 2 tablespoons (30ml) vegetable oil, for frying
Instructions:
- Place potatoes in a large saucepan, cover with cold water, and add ½ teaspoon salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain the potatoes thoroughly and return them to the saucepan. Mash well using a potato masher or ricer.
- Stir in the milk and butter until smooth. Add the chopped onion, parsley, chives, salt, and pepper. Taste and adjust seasonings as needed.
- Transfer the potato mixture to a large mixing bowl and let cool slightly. Then, stir in the beaten egg. Cover and refrigerate for at least 30 minutes to allow the mixture to firm up.
- Lightly flour your hands. Take approximately ¼ cup of the potato mixture and form it into a patty about ½-inch thick. Repeat with the remaining mixture.
- Gently dredge each patty in flour, ensuring it's evenly coated. Shake off any excess flour.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully place the patties in the skillet, being careful not to overcrowd the pan.
- Cook for 3-4 minutes per side, or until golden brown and crispy.
- Remove the patties from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve immediately.