A tasty side for meat.
Heat the oven to 200 degrees.
Chop half of the potatoes into large dice,
place in a medium saucepan, salt generously, and cover with cold water by 1
inch. Bring to a boil over high heat,
reduce the heat to low, and simmer the potatoes uncovered until fork tender,
about 8 minutes. Meanwhile, grate the
remaining potatoes on the large holes of a box grater. Toss with ¼ teaspoon of
the salt and place in a fine mesh strainer set over a medium bowl; set
aside. When the boiled potatoes are ready,
drain them, and return them to the pot, add ¼ cup of the milk, and mash until
the potatoes are smooth. With a plastic
spatula, press the grated potatoes against the sides and bottom of the strainer
to remove any liquid. Add the grated
potatoes to the mashed potatoes.
the egg, remaining ½ cup milk, flour, pepper, and remaining 1 teaspoon salt in
a large bowl and whisk until smooth, about 10 seconds. Add the potatoes and stir until evenly
Heat a large nonstick
frying pan or griddle over medium heat.
Test to see if the pan is hot enough by sprinkling a couple of drops of
cold water in it: if the water bounces and sputters, the pan is ready to use;
if it evaporates instantly, the pan is too hot.
Once the pan is ready, add enough butter to lightly coat the bottom when
melted. Drop 3 dollops (about ¼ cup
each) of the batter into the pan and spread each to about ¼ inch thick. Cook until the pancake bottoms are golden
brown, about 4 to 5 minutes. Flip and
cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven
to keep warm. Repeat with the remaining butter and batter. Serve warm.