Prepare the garlic sour cream by mixing all ingredients together. Place in the refrigerator until ready to serve.

Mix the mashed potatoes, cheese, flour and eggs together in a large bowl. Season with salt and pepper.

Add 1 cup of the panko crumbs, mix well and place the rest of the breadcrumbs in a shallow dish. Note: Flour adds thickness to the potato cakes and binds everything together. Feel free to add a bit more flour if needed but remain careful not to overdo it or you risk creating patties that taste more like flour than potatoes.

Using your hands, shape the potato mixture into 12 patties, each about 1/2-inch to 3/4-inch thick.

Lightly dip and drag the potato cakes in the breadcrumbs, evenly covering both sides, and place each on a baking sheet until ready to cook.

In a large frying pan, melt enough butter to coat the bottom.

Carefully add potato cakes to the pan and cook in batches for 3 to 4 minutes on each side, until they are golden brown and crispy.

After cooking, remove the potato cakes and place on a paper towel to catch any excess grease. Continue until all have been cooked.

Top with garlic sour cream, sliced red onion, chives and serve.