Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 \N | Potatoes (about 1.25 lbs) |
| \N \N | Salt to taste |
| 1 tablespoon | Butter |
| ⅓ cup | Half-and-half |
| 2 \N | Eggs, lightly beaten |
| ⅓ cup | Flour |
| ¼ cup | Finely chopped onion |
| ½ teaspoon | Minced garlic |
| 2 tablespoons | Finely chopped parsley |
| \N \N | Freshly ground pepper to |
| \N \N | Taste |
| 2 tablespoons | 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. Source: The New York Times Cook Book (Revised) by Craig Claiborne