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1
Place potatoes in a large pot, add enough water to cover.
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2
Boil potatoes till tender, about 20 minutes.
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3
Drain potatoes well and transfer to a large bowl.
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4
Cool a few minutes.
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5
Mash potatoes till smooth.
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6
Mix in all remaining ingredients.
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7
Salt and pepper to taste.
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8
Refrigerate till well chilled (can be prepared 1 day ahead - I usually am impatient and put it in the freezer for about a half hour).
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9
These are easier to handle if they're cold.
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10
Shape potato mixture into patties, using about 1/3 cup for each.
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11
(The original directions say to form these and put them in the refrigerator for an hour, but I'm always too impatient to do it that way.
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12
It probably does make them easier to handle.
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13
).
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14
Spray a large non-stick skillet with non-stick spray (using oil just makes them too greasy).
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15
Heat skillet over medium high heat.
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16
Add potato pancakes in batches.
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17
Don't crowd the pan - you need room to flip.
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18
Cook till golden brown - about 3 minutes each side (timing can vary, depending on how quickly your skillet heats up, the consistency of your mashed potatoes - lots of things).
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19
Basically watch them till they start to look a bit browned and dryish around the edges, then carefully turn to brown the other side.
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20
Be patient - these can be tricky to flip.
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21
I generally manage to mangle at least one of them.
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22
Serve immediately.
