Potato Pancakes

Place the gold potatoes in a large pot of boiling salted water and simmer for 15 to 20 minutes, until very tender when tested with a knife. Drain and pass through a ricer or the coarsest blade of a food mill into a large bowl and set aside.

Grate the russet potatoes lengthwise into long shreds, either by hand or in a food processor fitted with the coarsest grating disk. Place the potatoes on a kitchen towel, squeeze out all of the liquid and transfer to the bowl with the cooked potatoes. Grate the onion either by hand or in the food processor and stir into the potatoes along with the eggs, panko, chives, 2 tsp salt and 1 tsp pepper.

Heat 2 tbl unsalted butter with 1 tbl olive oil in a large saute pan over medium-high heat, until sizzling. Drop heaping tablespoons of the potato mixture into the pan. Flatten the pancakes lightly with a metal spatula and cook for 2 to 3 minutes on each side, until browned. Continue adding butter and oil as needed to fry the remaining batter. Serve hot with sour cream and extra chives.