1/2 cup milk

1/4 cup flour

2 tablespoons sugar

1 tablespoon butter or margarine, melted

2 medium baking potatoes, pared, cubed (2 cups)

Margarine or butter

Fruit Jam

Applesauce

 

Place egg, milk, flour, sugar and butter in blender container.  Cover; blend on high speed 30 seconds or until smooth.  Add half of the potatoes.  Cover; blend on high speed until smooth.  Add remaining potatoes.  Cover; blend until smooth.  Refrigerate 30 minutes.

 

In an 8-inch skillet, melt butter over medium heat; pour about 3 tablespoons batter into center of skillet and rotate skillet quickly to spread batter completely over bottom.  Cook about 1 minute, or until lightly browned.  Turn and brown other side.  Repeat with remaining batter.  Serve with fruit jam or applesauce if desired.

 

Yield:  about 12 potato cakes, 4 to 6 servings.