Recipe - Pierre Franeys Potato Pancakes

3 Potatoes (about 1.25 lbs)
Salt to taste
1 tablespoon Butter
1/3 cup Halfandhalf
2 Eggs, lightly beaten
1/3 cup Flour
One fourth cup Finely chopped onion
One half teaspoon Minced garlic
2 tablespoon Finely chopped parsley
Freshly ground pepper to
Taste
2 tablespoon 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, halfandhalf, 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 34 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