- 4 large all-purpose potatoes (about 2 1/2 pounds), peeled
- 1/2 cup fresh cilantro, finely chopped (about 1 small bunch)
- 1/4 cup fresh ginger, finely chopped (1 ounce, about a 2-inch piece)
- 2 cups dry Italian breadcrumbs, plus additional, if needed
- 1 cup heavy cream
- 1 teaspoon unsalted butter
- Coarsely grate potatoes with a hand grater or in a food processor fitted with coarse grating disk. Squeeze between several thicknesses of paper towel to remove as much moisture as possible.
- Transfer potatoes to bowl of an electric mixer, add cilantro and ginger, and toss with a spoon. Stir in breadcrumbs, cream, and butter, and season with salt and pepper.
- Using paddle attachment, beat mixture at low speed for 2 minutes to blend. If mixture seems too wet to form into balls, beat in more breadcrumbs, a few teaspoons at a time, until desired consistency is reached. Let the mixture rest, uncovered, for 30 minutes.
- Heat a large nonstick skillet over medium-high heat without any oil. Using a tablespoon, form mixture into 1-inch balls. Place 6 to 8 balls in skillet and cook, pressing gently with spatula to flatten, until undersides are golden brown, 2 to 3 minutes. Turn pancakes over and continue to cook, pressing occasionally, until golden brown and cooked through, 2 to 3 minutes more.
- Use remaining batter to make more pancakes in same manner. Serve warm.