Buttermilk Potato Cakes

• 1 pkg. (24 oz.) ORE-IDA STEAM N' MASH Cut Russet Potatoes
• 1 Tbsp. butter
• 1/2 cup buttermilk
• 1 Tbsp. chopped fresh parsley
• 1 tsp. dry mustard
• 1 tsp. garlic powder
• 1/2 cup flour
• 1/4 cup olive oil, divided
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup chopped fresh chives

1. Microwave potatoes as directed on package; place in large bowl.
2. Add butter and buttermilk; mash until ingredients are well blended and potatoes are mashed to desired consistency.
3. Stir in seasonings.
4. Place flour in shallow dish.
5. Shape potato mixture into 8 patties, using about 1/2 cup potato mixture for each patty.
6. Dip, 1 at a time, in flour, turning to evenly coat both sides of each patty.
7. Gently shake off excess flour.
8. Heat 2 Tbsp.
9. oil in large skillet on medium-high heat.
10. Add 4 potato patties; cook 3 min.
11. on each side or until golden brown on both sides.
12. Drain on paper towels.
13. Repeat with remaining potato patties, adding remaining oil as needed.

potatoes, butter, buttermilk, parsley, dry mustard, garlic powder, flour, olive oil, s, fresh chives

Taken from www.kraftrecipes.com/recipes/buttermilk-potato-cakes-188926.aspx (may not work)