Mushroom Stuffed Potato Pancakes

Directions

1. Place the potatoes in a saucepan, and cover with cool water. Bring to a boil, reduce the heat to low, and boil gently for 30 minutes or until tender. Remove the potatoes, and let them cool. Then peel them, and push through a food mill. Season with 1/2 teaspoon of salt and 1/4 teaspoon of the pepper.
2. Meanwhile, in a large skillet or saucepan, heat 1 tablespoon of the oil, add the shallots, and sauté for 1 minute. Add the garlic and mushrooms, and cook for about 3 minutes, until the moisture is almost gone. Remove from the heat, and add the olives and the remaining sale and pepper. Cool
3. Divide teh coll potato puree into twenty four balls of equal size. Arrange the balls about 6 inches apart on the a large sheet of plastic wrap. Cover with a second piece of plastic, and press on each ball to create a pancake about 3 inches in diameter and 1/4 inch thick. Spoon 1 tablespoon of the olive mixture onto each of twelve pancakes; cover with the remaining pancakes.
4. Heat 2 tablespoons of oil in each of two large nonstick skillets over medium to high heat. When hot, add the filled pancakes in a single layer, and cook them for about 3 minutes. Turn carefully with a large spatula, and cook for about 3 minutes on the other side. Remove to a serving platter, and serve immediately, or set aside and reheat in the oven or under the broiler just before serving.