- 2 pounds Idaho potatoes
- 3-4 ounces cream cheese
- 2 tablespoons sour cream
- 2 scallions, very finely chopped
- 2 teaspoons lemon zest
- 1 egg, lightly beaten
- Salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 tablespoon butter
Peel and dice the potatoes and add them to a large pot. Cover with water and salt the water. Bring to boil over medium heat and cook until tender.
Drain the potatoes and return to the hot pot to dry. Transfer the potatoes to a bowl. In a microwave-safe bowl, soften the cream cheese for 20 seconds on high in the microwave. Add the cream cheese to the potatoes along with the sour cream, scallions, lemon zest, egg and salt and pepper, to taste. Mash the potatoes to combine the mixture.
Heat the EVOO and butter in nonstick skillet over medium heat. Drop 2-inch mounds of the potato mixture (approximately eight mounds) into the skillet and gently press down to flatten a bit. Crisp the potatoes until deeply golden on each side, about 7-8 minutes total.