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.
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 213 (72%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||32 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 59.3mg||18 %|
|Sodium 117.9mg||4 %|
|Potassium 210.9mg||6 %|
|Total Carbohydrate 15.9g||5 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 15.4g|
|Protein 5.5g||8 %|
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Calories per serving: 294
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