Mashed Potato Pancakes

Serving Size : 18
Ingredients

for prepare Mashed Potato Pancakes

:

Amount	Measure	Ingredient - Preparation Method
4	cups	mashed potatoes - * see note
2	large	eggs - lightly beaten
1/4	cup	whipping cream
2		green onions - finely minced
1	teaspoon	dried parsley
or mashed potato pancakes
2 1/2	teaspoons	fresh chopped parsley
1	cup	all-purpose flour
1/4	teaspoon	salt
freshly ground pepper mashed potato pancakes
1/4	cup	vegetable oil - for frying

In large bowl, fold potatoes together with eggs, cream, green onions, parsley, flour, baking powder, salt and pepper until well-combined. Cover and chill 1 hour. In large skillet, heat 1/4 inch oil over medium heat. Using a tablespoon, drop mixture into oil. Cook the cakes 5 minutes each side (or until crispy). Drain pancakes on paper towels; keep warm in a 200-degree oven until all are cooked. Serve immediately with sour cream and caviar, applesauce, or just salt and pepper. NOTES : Mashed sweet potatoes may be substituted for all or part of regular mashed potatoes.

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