Irish Potato Pancakes using baby potatoes

Irish Potato Pancakes - Baby potatoes version

A traditional Irish Potato Pancake recipe using baby potatoes. Great tasting and easy to prepare using creamer or baby potatoes.
Prep20 minutes
Cook25 minutes
Course Breakfast, Leftovers
Variety Fav(s) Ruby Sensation®
Cook Type Stove Top
Dish Type Comfort
Quick, Easy, Convenient 1-Dish Meals, 7 Ingredients or Less
Season Fall, Spring, Summer, Winter
Bite Size 2-Bite


  • 16 oz. Tasteful Selections® potatoes
  • Salt and pepper, to taste
  • 3 tbsp. unsalted butter, divided
  • c. all-purpose flour
  • 2 tbsp. fresh chives, finely chopped and divided
  • ½ c. sour cream


  • Place baby potatoes in a large saucepan of salted boiling water. Reduce heat and simmer for 10-15 minutes, or until tender. Drain and allow to cool for 5 minutes.
  • Return baby potatoes to the pot and mash until smooth. Season with salt and pepper and mix in 2 tablespoons butter. Add flour and 1 tablespoon chives, and mix to combine. Knead on a lightly floured surface until smooth. Flatten dough to a 1/2-inch thickness. Use a circular cutter to cut 2-to 3-inch round potato cakes.
  • In a large skillet, melt remaining 1 tablespoon butter over medium heat. Cook the potato cakes, in batches, 2-4 minutes on each side, until lightly golden-brown.
  • Mix together remaining 1 tablespoon chives with sour cream and serve with potato cakes.