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These potato pancakes start with mashed potatoes, so they are crisp on the outside and tender on the inside. Serve with a seasoned sour cream mixture.
2 1/2 pounds all-purpose potatoes, peeled and cut into chunks
1/4 cup (1/2 stick) butter, melted
1 egg, lightly beaten
2 green onions, chopped
1/2 cup flour, divided
3 teaspoons Lawry's® Garlic Salt with Parsley , divided
1/2 teaspoon Lawry's® Seasoned Pepper , divided
1/2 cup vegetable oil, for frying
1 cup sour cream
Place potatoes in medium saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan. Mash with potato masher. Add butter, egg, green onions, 2 tablespoons of the flour, 2 teaspoons of the garlic salt and 1/4 teaspoon of the seasoned pepper; mix well. Cover. Refrigerate 1 hour.
Place remaining flour in shallow dish or pie plate. Using 1/4-cup measuring cup, shape potato mixture into pancakes. Coat on both sides in flour.
Heat oil in large skillet on medium-high heat. Cook pancakes, a few at a time, until golden brown on both sides. Drain on paper towels.
Mix sour cream, remaining 1 teaspoon garlic salt and remaining 1/4 teaspoon seasoned pepper in small bowl. Serve potato pancakes with seasoned sour cream.
(Amount per serving)