2 pounds small red potatoes, halved
1 garlic clove, peeled
1/3 cup (about 1 1/2 ounces) crumbled blue cheese
1/4 cup 1% low-fat milk
1 tablespoon chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped walnuts
2 (1 1/2-ounce) slices sourdough bread
1 tablespoon olive oil, divided
1. Place potato halves and garlic clove in a large saucepan; cover with water.
Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain. Return
potato halves and garlic clove to pan.
(Alternatively, use leftover mashed potatoes, continue with step 2)
2. Add blue cheese and next 4 ingredients (through black pepper); mash with a
potato masher to desired consistency. Cool slightly. Shape the potato mixture
into 12 (1/2-inch-thick) cakes; set aside.
3. Place walnuts and bread in a food processor; pulse 10 times or until coarse
crumbs form. Place in a shallow bowl or pie plate. Dredge potato cakes in
4. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium heat. Add
6 potato cakes, and cook 2 minutes on each side or until browned. Remove
cakes from pan; cover and keep warm. Repeat procedure with the remaining 1
1/2 teaspoons olive oil and 6 potato cakes.