Perked-up Potato Pancakes

I searched a while for a really good potato pancake recipe. Several I tried were too bland for our tastes, or just too dry. This one from Quick Cooking is moist, flavorful, and just a fabulous side dish for any meat entree. Bravo to the chef!

• Ready In: 45 mins
• Serves: 16

Ingredients

• 4  medium russet potatoes
• 1⁄2 cup chive & onion cream cheese
• 1  tablespoon all-purpose flour
• 1  egg
• 1⁄4 cup  whipping cream
• 1  teaspoon  onion salt
• 1⁄8 teaspoon cayenne pepper
• 3⁄4 cup  shredded swiss cheese
• 1⁄4-1⁄3 cup  vegetable oil

Directions

1. Peel and grate the potatoes.
2. Squeeze excess moisture from potatoes with paper towels.
3. In a medium bowl, combine cream cheese and flour until blended.
4. Stir in egg, cream, onion salt, and cayenne pepper until smooth.
5. Add potatoes and cheese and mix well.
6. In a large skillet, heat 1/8 inch of oil to 375°F.
7. Drop batter by 1/3 cupfuls into skillet and press lightly to flatten.
8. Fry for approximately 5 minutes per side or until potatoes are tender and golden brown.
9. Drain on paper towels.
10. Note; To freeze potato pancakes, arrange in a single layer on baking sheet/ Freeze overnight/ Place in a resealable plastic bag/ Can be frozen up to 2 months/ To bake, place frozen pancakes on a lightly greased baking sheet/ Bake at 400F for 10 to 12 minutes or until heated through.