Preparation

• Step 1 Wash and peel the potatoes.
• Step 2 Take half or 8 ounces and cut in cubes.
• Step 3 Bring 2 quarts of water to a boil.
• Step 4 Add the cubed potatoes and cook until soft (pierce with a fork until there is no resistance when piercing).
• Step 5 Remove the potatoes and mash with a fork until soft.
• Step 6 Grate the rest of the raw potatoes.
• Step 7 In a bowl mix grated and mashed potatoes.
• Step 8 In another bowl mix flour, salt, and baking powder.
• Step 9 Slowly mix in the flour to the potatoes.
• Step 10 Fold in the Buttermilk carefully.
• Step 11 Do not over mix.
• Step 12 Refrigerate for 30 minutes to let set up and to make it easier to scoop.
• Step 13 Heat a skillet over medium high heat.
• Step 14 Melt 2 tbsp of butter in the skillet.
• Step 15 Scoop out 4 (4 to 5 ounce) spoons of batter, slightly flatten them (if they are too thick they will be undercooked in the center), and cook them until crisp and browned on the bottom (about 2 to 3 minutes).
• Step 16 Then Flip the potato pancake and cook until browned (about 1-1/2 to 2 minutes).
• Step 17 Repeat until all the batter is cooked.
• Step 18 Great to serve with Crème Fraiche.
• Step 19 For a meaty, savory option: Chop 1 cup of leftover corned beef or bacon and add to the mixture.
• Step 20 Cook following the above steps.