Ingredients

• Potatoes - 3 to 4 (large, peeled)
• Whole milk - 3/4 cup
• Fine salt - 1.25 tsp
• Cheesy garlic spread - 1/2 cup
• Egg - 1
• All-purpose flour - 1/2 cup
• Freshly ground black pepper - 1/4 tsp
• Butter - 1 to 2 tbsp

How to Make Potato Pancake

• Heat the oven to 200 degrees F.
• Chop half of the potatoes into large dices and boil for about 8 minutes.
• Grate the remaining potatoes on the large holes of a box grater.
• Toss with 1/4 tsps 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, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.
• With a 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 (no need to stir though).
• Place the egg, remaining 1/2 cup milk, flour, pepper, Cheesy garlic spread and salt in a large bowl and whisk until smooth.
• Add the potatoes and stir until evenly incorporated.
• Heat a large non-stick 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 1/4 cup each) of the batter into the pan and spread each to about 1/4 inches 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.