Title: Pierre Franey's Potato Pancakes
Categories: Vegetable Breakfast
Yield: 4 Servings

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 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

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