Yukon Gold Pancakes With Yogurt-Cream Sauce

• PANCAKES
• 1 pound (about 3 large) Yukon Gold potatoes - peeled, grated
• 2 tablespoons potato starch (residue left after soaking and draining the potato water)
• 2 cups combined - finely chopped leeks and shredded carrots
• 3 tablespoons heavy whip cream
• 1/2 teaspoon fresh ground nutmeg
• 1/4 teaspoon kosher salt
• 1/8 teaspoon white pepper (or cayenne or an extra kick)
• 1/4 cup panko (or less, judged by feeling for a mixture that holds loosely together)
• Safflower oil (or cannola)
• Pats of unsalted butter
• Parmigiano-Reggiano, fresh micro plane grated - for sprinkling on top
• YOGURT CREAM SAUCE
• 1/2 cup plain whole-milk Greek yogurt
• 3 tablespoon heavy whip cream
• Fresh ground Nutmeg - to taste
• White pepper - to taste (or cayenne for an extra kick)

1. Wash & peel the potatoes, shred them with the big holes of a box grater, let sit in a bowl of ice cold water to keep from browning while preparing other ingredients.
2. Slice the white and tender green of leeks and chop finely. Shred a carrot; combine with the chopped leeks to make 2 cups - set aside until needed.
3. Do not discard the potato water, yet, but do squeeze as much water as possible from the shredded potatoes by twisting in a clean thin dish towel or by using a potato ricer - my favorite way to do this.rnPlace the squeezed potatoes in a large bowl.
4. Pour out the potato water collecting 2 tablespoons of the starchy residue found at the bottom; whisk the cream and starch together - toss into the shredded potatoes.
5. Add in the leeks, carrots, nutmeg, salt, pepper and 2 tablespoons (half) the panko; toss and feel for a mixture that holds together - loosely...add more panko if needed, but you shouldn't need to.
6. Cook the pancakes in batches; heat oil & a pat of butter, 1/4-inch depth, in a large skillet. Then, leaving the edges jagged, drop 3 inch circles of the potato mixture into the hot oil. Lightly flatten with a fork for even thickness, but, be careful - flattening too hard will result in a dense pancake.
7. Brown on one side and then turn and brown on the other side. Add more oil and a pat of butter as necessary to maintain depth, be sure to let the extra oil get hot before continuing.
8. After each batch of pancakes have cooked, place them in single layer on a baking sheet lined with paper towels to drain. Place the baking sheet into an oven heated on a low temperature to keep warm.
9. Immediately sprinkle each batch with Parmigiano-Reggiano.
10. Serve warm, garnished with the yogurt-cream sauce below.
11. Mix all the ingredients together. Refrigerate until needed.

potatoes, potato starch, leeks, heavy whip cream, fresh ground nutmeg, kosher salt, white pepper, safflower, butter, fresh micro plane, cream sauce, milk, heavy whip cream, ground nutmeg, white pepper

Taken from food52.com/recipes/7914-yukon-gold-pancakes-with-yogurt-cream-sauce (may not work)