2 medium Yukon gold potatoes (about 1 ½ pounds), unpeeled and cubed
1 cup shredded cheddar cheese
1/4 cup matzo meal
3 tablespoons fresh chopped chives
1 teaspoon Kosher salt
4 tablespoons canola or grape seed oil
1 cup applesauce
1/2 teaspoon ground cinnamon
1/4 Teaspoon ground cloves
In a large saucepan, cover potatoes with water and bring to a boil. Reduce to a simmer and cook 15 minutes or until tender.
While potatoes are cooking, combine applesauce and spices in a small bowl and set aside.
When potatoes are tender, drain well and transfer to a large bowl. Mash with a potato masher leaving some lumps. Stir in cheese, egg, matzo meal, chives and salt.
In a large skillet, heat oil over medium high heat. Scoop 1/4 cup of batter and carefully place in oil. Flatten to about 1/2-inch thick with a spatula. Repeat to form 4 more latkes in your pan, being careful not to crowd the pan and cook for 4 to 6 minutes. Flip and cook 4 to 6 minutes more or until golden brown on both sides.
Transfer to a paper towel lined baking sheet and repeat with remaining batter.