4 c Mashed potatoes; * see note
2 lg Eggs; lightly beaten
1/4 c Whipping cream
2 Green onions; finely minced
1 ts Dried parsley -or-
2 1/2 ts Fresh chopped parsley
1 c All-purpose flour
1/4 ts Salt
Freshly ground pepper
1/4 c Vegetable oil; for frying
In large bowl, fold potatoes together with eggs, cream, green onions,
parsley, flour, baking powder, salt and pepper until well-combined. Cover
and chill 1 hour.
In large skillet, heat 1/4 inch oil over medium heat. Using a tablespoon,
drop mixture into oil. Cook the cakes 5 minutes each side (or until
crispy). Drain pancakes on paper towels; keep warm in a 200-degree oven
until all are cooked. Serve immediately with sour cream and caviar,
applesauce, or just salt and pepper.
NOTES : Mashed sweet potatoes may be substituted for all or part of regular
mashed potatoes.
Yields
18 Servings