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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.