This recipe is from a wonderful CSA in Wisconsin – Vermont Valley Farm –
10 medium potatoes
1 t salt
½ t pepper
6 T butter
8 oz raspberries (fresh or frozen)
1 t cinnamon (or more to taste)
1.) Dice potatoes and boil until tender. Transfer to bowl; add 4 T butter, salt and pepper and mash.
2.) While potatoes are boiling core apples and heat in sauce pan until consistency of sauce. Put 1 to 2 T of water in pan to prevent apples from burning. Half way through add raspberries. Stir intermittently. Take off heat and add cinnamon.
3.) Heat a large skillet and grease with butter. Form potatoes into patties (the size of a small pancake) Fry both sides. (may put finished potato pancakes in a oven heated to 200 while cooking others to stay warm) Re-grease pan with butter as you go.
4.) Serve hot with apple-raspberry sauce.