Pierre Franey's Potato Pancakes



	Pierre Franey's Potato Pancakes potatoes 3 potatoes (about 1.25 lbs) 1 salt to taste 1 tablespoon butter 1/3 cup half-and-half 2 eggs, lightly beaten 1/3 cup flour 1/4 cup finely chopped onion 1/2 teaspoon minced garlic 2 tablespoon finely chopped parsley 1 freshly ground pepper to 1 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, 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.