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.
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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.