Recipe

Step 1: Place the potatoes in a pan and cook until tender; peel while warm and mash. (You’ll need approximately 9-10 oz. of finished potato.) Place potatoes in a metal bowl. Working quickly, add the flour into the warm potatoes and then whisk in 2 tbsp of sour cream.

Step 2: Add the 2 eggs and egg yolk individually, whisking in between; add the green onion. The batter should fall in a thick stream but hold its shape when it hits the batter in the bowl. If it is too thick, add a little more sour cream. Season to taste with salt and white pepper.

Step 3: Heat a large nonstick skillet over medium-low heat or an electric griddle to 350°F. Spoon between 1 and 1-1/2 tsp of batter onto the griddle or skillet for each scone. Cook until the bottoms are browned, 1-2 minutes. Flip to cook the other side, about 1 minute. The scones should be evenly browned with a small ring of white around the edge.

Step 4: Keep the scones warm while you make the remainder, wiping the skillet with a paper towel between batches.

Step 5: Mix the sour cream with the horseradish and green onion and spoon onto scones; garnish with chive sticks and serve with smoked salmon.