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Pierre franey's potato pancakes

Yield: 4 Servings

Ingredients:

• 3 Potatoes (about 1.25 lbs) Salt to taste
• 1 tb Butter
• 1/3 c Half-and-half
• 2 Eggs lightly beaten
• 1/3 c Flour
• 1/4 c Finely chopped onion
• 1/2 ts Minced garlic
• 2 tb Finely chopped parsley Freshly ground pepper to Taste
• 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

Instructions:

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.

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