Potato Pancakes

• 1 pound all-purpose potatoes, peeled and cut into 2-inch chunks
• 1/4 cup self-rising flour
• 3 large eggs
• 1/3 cup heavy cream
• 1/3 cup milk
• 1 teaspoon kosher salt
• Pinch of freshly ground white pepper
• 2 large egg whites
• 2 tablespoons canola oil

1. Cook the potatoes in boiling salted water until tender, about 15 minutes.
2. Drain, then press through a large fine strainer into a bowl.
3. Let cool slightly, then beat in the flour and eggs.
4. In a small saucepan, bring the cream and milk to a simmer.
5. Add to the potatoes and whisk until smooth.
6. Season with the salt and white pepper.
7. Beat the egg whites until firm, then fold them into the potato batter.
8. Heat 1/2 tablespoon of the oil in a large nonstick skillet.
9. Spoon 3 tablespoons of the batter into the skillet for each pancake and cook over moderate heat until golden on the bottom and barely dry on top, about 2 minutes.
10. Flip the pancakes and cook until golden, about 2 minutes longer.
11. Add some more of the oil for each batch.
12. Serve hot.

potatoes, flour, eggs, heavy cream, milk, kosher salt, ground white pepper, egg whites, canola oil

Taken from www.foodandwine.com/recipes/potato-pancakes (may not work)