Using food processor, process 2 lbs of the potatoes until smooth. Remove to bowl. Add remaining thawed potatoes and mix.

 

Using a #30 scoop, scoop potato mixture on parchment-lined sheet pans. Press each into 3" patties. Refrigerate until needed.

 

In large skillet melt butter. Add shallots and garlic and cook until tender. Add mushrooms, sauté until tender. Season with salt, pepper, oregano and thyme. Add heavy cream and wine. Reduce by half. Add chicken and heat until all liquid is evaporated. Keep warm.

 

To serve: Fry 2 potato patties in 1/4" oil until golden brown on both sides. Remove and drain on paper towels.

 

Ladle 2 oz Ricotta Cream Sauce [recipe below] in center of warm serving plate. Place 1 cooked potato patty on top. Top patty with 1 3/4 oz chicken mixture, using #20 scoop. Top with another cooked potato patty.

 

Garnish with green onions. Serve immediately.

 

Ricotta Cream Sauce: Melt 2 Tbsp unsalted butter in saucepan. Add 1/4 cup green onions, white part, minced, and sauté until tender. Add 2 Tbsp all-purpose flour to form roux. Add 3-1/2 cups heavy cream and 4 fresh chopped sage leaves. Slowly bring to a simmer, stirring constantly. Add 1 qt whole milk ricotta, whisk briskly to mix. Season to taste with salt, pepper and ground nutmeg. Strain through a wire sieve and keep warm.