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1
Heat the oven to 200 degrees F.
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2
Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch.
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3
Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender, about 8 minutes.
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4
Meanwhile, grate the remaining potatoes on the large holes of a box grater.
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5
Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer set over a medium bowl; set aside.
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6
When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.
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7
With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid.
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8
Add the grated potatoes to the mashed potatoes (no need to stir though).
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9
Place the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds.
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10
Add the potatoes and stir until evenly incorporated.
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11
Heat a large nonstick frying pan or griddle over medium heat.
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12
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.
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13
Once the pan is ready, add enough butter to lightly coat the bottom when melted.
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14
Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick.
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15
Cook until the pancake bottoms are golden brown, about 4 to 5 minutes.
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16
Flip and cook the other side until golden brown, about 4 to 5 minutes more.
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17
Place on a baking sheet and set in the oven to keep warm.
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18
Repeat with the remaining butter and batter.
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19
Serve warm.
