Ingredients

2 pounds Idaho potatoes, cut into 1-inch chunks
1 cup fat-free or 1 percent low-fat milk
1/3 cup chopped chives
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 teaspoons butter or margarine
1/2 cup fat-free or low-fat sour cream

Directions

Place potatoes in large saucepan; cover with cold water. Cover and bring to a boil over high heat. Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes. Drain potatoes, return to saucepan. Turn heat under saucepan to medium-low. Cook potatoes until dry, about 2 minutes, stirring occasionally. Add milk. Using a potato masher, mash potato mixture until fairly smooth. (Hand-held electric mixer may be used.) Remove from heat, stir in chives, salt and pepper. Transfer to a medium bowl, cover and refrigerate until cold. (Potatoes will thicken as they cool.)

Form potato mixture into 12 patties about 31/2 inches in diameter and 1/2-inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling. Add three or four patties to skillet, cook until golden brown, about 2 minutes per side. Keep warm in a 200-degree F oven while cooking remaining patties in remaining butter. Serve warm with sour cream. Makes 4 servings.

Nutrition facts per serving: 179 cal., 3 g fat, 9 percent calcium. — Conan O'Brien.