- 1 cup peeled, grated raw russet potato
- 1/2 cup milk
- 1 (3/4-pound) russet potato, peeled and quartered
- 2 cups fresh cauliflower florets
- 3 cups chicken stock, or more as needed
- 2 tablespoons cream cheese, at room temperature
- 1 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon granulated garlic
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 egg
- 1/2 cup canola oil, divided
- 1/2 cup sour cream
- 2 tablespoons snipped fresh chives
Cover the raw potato with the milk. Add in 1/4 cup chicken stock. Set aside.
In a small saucepan, add the quartered potatoes, cauliflower and enough chicken stock to cover. Place over high heat and bring to a boil. Once at a boil, cook until fork tender, 7 to 10 minutes. Strain the potatoes and cauliflower. In a medium bowl, mash the potatoes and cauliflower with the cream cheese.
In a large bowl, combine the flour, spices and baking powder and mix well. Add the mashed cauliflower and potatoes and fold to combine. Add the egg into the raw potato mix, and then fold into the cauliflower and mashed potatoes. If the mixture is too thick, add a little more chicken stock.
Heat a nonstick saute pan over medium-high heat and add 2 tablespoons canola oil. When hot, add 1 cup of the mixture and gently spread out in the pan uniformly until you have a large circle (8 to 9-inches in diameter). Cook until the edges begin to brown lightly, 2 to 3 minutes. Gently flip over with a thin, flexible spatula and cook 2 minutes on the other side. Remove to a plate and repeat with the remaining batter.