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Cooking method:

  1. Boil or steam potatoes in water until soft. Drain well. Peel while hot. Push through a potato ricer or mash until smooth. Transfer to a large bowl, and add the flour, eggs, egg white, cream and milk. Season well with salt and pepper and stir well to combine.
  2. Heat oil in a small non-stick pan. When it's very hot, add a quarter of the mixture. Cook pancakes for about 2 mintutes the first side and a minute the second side. Place on a baking tray in the oven while you cook the remaining pancakes.
  3. Sautee mushrooms in non-stick pan.
  4. Place pancakes on each plate, top with mushrooms.

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