Adapted from Fine Cooking
2 pounds Yukon Gold potatoes, peeled
1/2 cup grated Asiago cheese
6 tablespoons olive oil, plus more for frying
6 tablespoons sour cream, plus more for serving
1/4 cup chopped chives, plus more for garnish
Cut potatoes into large chunks and gently boil in salted water till tender. Drain and push through ricer (or mash well till smooth). Mix in olive oil, sour cream, and salt and pepper to taste.
Form 1/4 cup sized patties, and fry in olive oil till brown on one side. Carefully flip and fry till brown on second side. Serve topped with dollop of sour cream and sprinkle of chives if desired.
Makes about 10 potato cakes