Yukon potatoes are an all-round potato, which makes them great for mashing, sautéing, roasting or soups. Their creamy yet firm texture is perfect for these pancakes.
|Prep time||20 minutes|
|Cook time||20 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Peel the potatoes then roughly chop half. Place in a saucepan of salted water and bring to a boil. Simmer until fork-tender, approx. 10 minutes.
Coarsely grate the remaining potatoes into a bowl. Toss with half the salt then wrap in a muslin cloth and squeeze out as much liquid as possible.
Place the milk, flour, baking powder, egg and remaining salt in a large bowl and whisk until smooth.
Drain the boiled potatoes, return to the saucepan and mash until smooth. Add the cream, 45g of butter and grated potatoes. Stir the mashed potato into the milk mixture.
Heat a non-stick frying pan with a little oil. Drop 4 tbsp of the batter into the pan and cook until golden. Flip and cook on the other side until golden brown.
Serve the potato pancakes warm, topped with a dollop of crème fraîche, salmon ribbons and chives.