Put the potatoes in a saucepan and add cold water to cover and
salt. Bring to the boil and cook until tender, 20 to 30 minutes.
Drain and peel the potatoes and put them through a food mill or
potato ricer. In a mixing bowl, combine the mashed potatoes,
butter, half-and-half, eggs, flour, onion, garlic, parsley, salt,
and pepper. Blend well. Heat the oil in a skillet, preferably
nonstick. Spoon potato mixture into mounds and flatten to make
patty shape. Cook 3 to 4 minutes, or until golden brown on one
side. Turn and cook 3-4 minutes on the second side, or until golden
brown. Do not overcook or pancakes will be dry to the taste. Serve
hot.
