Potato Pancakes with Creamy Onion Sauce

Peel the potatoes, wash them thoroughly, cut them into quarters, and cook them in plain water until tender, about 15 minutes.

Remove the potatoes from the water, drain them, and dry them in a moderate oven for 10 minutes. Take them out of the oven and mash them into a puree, keeping it warm.

In a saucepan, bring the milk to a boil and add the potato puree. Mix well and let it cool.

Once the mixture has cooled, sift in the flour, add the egg yolks one at a time, and mix in 3 tablespoons of fresh heavy cream. Season with salt and pepper to taste.

Beat the egg whites until stiff peaks form and gently fold them into the potato and flour mixture.

In a skillet, melt a small amount of butter and pour in a ladleful of the batter.

Cook until the pancake is firm, then flip it and cook for a few more minutes until golden brown.

Remove each potato pancake and place it on absorbent paper to drain. Repeat the process with the remaining batter.

Using the boiled onions, prepare a puree by processing them in a food processor.

Place the onion puree in a bowl, add the cream cheese and the heavy cream (whipped to soft peaks), and season with salt and pepper.