PIERRE FRANEY'S POTATO PANCAKES

      Title: PIERRE FRANEY'S POTATO PANCAKES
  Categories: Potatoes
       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.
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