Walnut-Crusted Potato and Blue Cheese Cakes

Walnut-Crusted Potato and Blue Cheese Cakes(Adapted from CL)

2 pounds small red potatoes, halved
1 garlic clove, peeled
1/3 cup crumbled blue cheese
1/4 cup 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

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. 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.

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 breadcrumb mixture.

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.

Serves 6.