| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Potatoes |
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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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