Makes about 12 potato pancakes.
- 2 lbs. Idaho or Yukon Gold potatoes (908 grams)
- ½ cup Heavy cream (113 grams)
- 2 tbsp. unsalted butter (28 grams)
- Egg, 1 each (50 grams)
- ½ cup all-purpose flour (57 grams)
- 1 tsp. baking powder (4 grams)
- Salt and black pepper to taste
- Vegetable oil, as needed for frying
- Peel and dice half of the potatoes into ¾-inch pieces. Cover with cold water and bring to a boil. Cook until fork tender and drain thoroughly. Place in a bowl with the heavy cream and butter and mash until few or no lumps remain.
- Peel and grate the remaining potatoes, place in a bowl and toss with a few generous pinches of salt and let it sit for five minutes. Squeeze out the excess water and add to the bowl of mashed potatoes.
- Sift the flour and baking powder into the bowl of potatoes. Add the egg. Season to taste with salt and black pepper. Mix until combined.
- Form equal-sized patties using an ice cream scoop and flattening to about 1/3-inch thick.
- Heat ¼ inch of oil in a sauté pan over medium heat or use an electric fry pan, heated to 350 degrees F. Place a few of the cakes in at a time so as not to crowd and cool the oil down too much. Cook for about three minutes on each side or until golden brown. Drain on a rack, repeat with remaining potato cakes.
- Serve with crème fraiche and chives or applesauce, or top with softened butter.
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