Serves: 4

Ingredients:

Directions:

Put the potatoes in a saucepan and add enough cold water to cover along with salt to taste. Bring to a boil and lower the heat. Cook until the potatoes
are tender, 20 – 30 minutes. Drain and peel the potatoes and put them in a potato ricer. Rice the potatoes into a bowl.

Add the butter, half and half, eggs, flour, onion, garlic, parsley, salt and pepper. Blend well.

Heat a small amount of oil in a non-stick skillet. Spoon about ¼ cup of the potato mixture into 3 – 4 rounds into the heated oil. Flatten the mounds
into patty shapes. Cook about 3 – 4 minutes, or until golden brown on one side. Turn and cook 3 to 4 minutes on the second side, or until golden
brown. Do not overcook as they tend to dry out. Serve immediately.