3 Potatoes (about 1.25 lbs) 1/4 c Finely chopped onion
Salt to taste 1/2 ts Minced garlic
1 tb Butter 2 tb Finely chopped parsley
1/3 c Half-and-half Freshly ground pepper to
2 Eggs, lightly beaten Taste
1/3 c Flour 2 tb Vegetable oil
Put the potatoes in a saucepan and add cold water to cover and salt. Bring
to the boil and cook until tender, 20 to 30 minutes. Drain and peel the
potatoes and put them through a food mill or potato ricer.
In a mixing bowl, combine the mashed potatoes, butter, half-and-half, eggs,
flour, onion, garlic, parsley, salt and pepper. Blend well.
Heat the oil in a skillet, preferably nonstick. Spoon potato mixture into
mounds and flatten to make patty shape. Cook 3 to 4 minutes, or until
golden brown on one side. Turn and cook 3-4 minutes on the second side, or
until golden brown. Do not overcook or pancakes will be dry to the taste.
Serve hot.
Yields
4 servings