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.