1-lb Yukon gold potatoes, unpeeled 1-head garlic, separated into cloves, unpeeled 2-tbsp butter 3/4-cup grated Parmesan cheese 1-egg 3/4-cup chopped chives 2-tbsp vegetable oil for frying Salt & pepper to taste

Add potatoes & garlic to cold water
Bring to a boil, reduce heat to medium & simmer for 20-30 minutes or until tender
Drain well
Skin potatoes and coarsely grate
Slip garlic out of its skin
Discard skin and fold garlic into potatoes along with butter, cheese, egg and chives
Form mixture into 4 cakes about 1 inch thick
Heat oil in non-stick skillet
Fry cakes about 3 minutes a side or until crust forms and are heated through

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