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Irish Potato Pancakes

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4-6

Ingredients

2 pounds, peeled Yukon Gold Potatoes, peeled

3/4 cup whole milk

1 1/4 teaspoon, plus more for seasoning fine sea or Kosher

1 large egg

1/3 cup All-purpose flour

1/4 teaspoon Freshly grated pepper

1-2 tablespoons unsalted butter, but into small pieces

Adapted From: Taste of Home

Description
A tasty side for meat.

Preparation

Heat the oven to 200 degrees. Chop half of the potatoes into large dice,
place in a medium saucepan, salt generously, and cover with cold water by 1
inch.  Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender, about 8 minutes. 

Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with ¼ teaspoon of the salt and place in a fine mesh strainer set over a medium bowl; set aside.  When the boiled potatoes are ready, drain them, and return them to the pot, add ¼ cup of the milk, and mash until the potatoes are smooth.  With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid.  Add the grated potatoes to the mashed potatoes.   Place the egg, remaining ½ cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds.  Add the potatoes and stir until evenly incorporated.  Heat a large nonstick frying pan or griddle over medium heat. 

Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: if the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. 

Once the pan is ready, add enough butter to lightly coat the bottom when
melted.  Drop 3 dollops (about ¼ cup each) of the batter into the pan and spread each to about ¼ inch thick.  Cook until the pancake bottoms are golden brown, about 4 to 5 minutes.  Flip and cook the other side until golden brown, about 4 to 5 minutes more.  Place on a baking sheet and set in the oven to keep warm.  Repeat with the remaining butter and batter. Serve warm.