Peel and grate the potatoes.

Add about 1 tsp salt to the grated potatoes and let them sit and drain in a colander or sieve over a bowl for about 10 minutes.

Then squeeze as much liquid as possible out of them, either with your hands or with a cheesecloth (as shown in the recipe images).

To a large mixing bowl, add the drained grated raw potato, the mashed potatoes, beaten eggs, 1/2 tsp salt (or more to taste), chopped green onions (optional), and milk. Mix everything until combined.

Add the baking powder to the flour and mix.

Add the flour and baking powder mix to the mixing bowl with the potatoes and lightly fold the flour in until the potatoes and flour are combined.

To a pan over medium-high heat, add 1 tbsp of light olive oil and 1 tbsp of butter. I used a cast-iron pan, but you can use any pan you have at home.

Once the oil and butter are hot, add a little over a scoop of the potato batter and shape it so that it is as round as possible.

Cook for about 2-3 minutes on medium-high (or if it’s browning too fast, adjust the heat to medium) and then flip, lower the heat to medium, and cook (ideally covered) until golden on the second side and cooked through (about 3-4 minutes).

Repeat steps 7-9 until you’ve cooked all the potato pancakes. This recipe yields about 12 pancakes. You may have an extra one or two (for the chef)!