Potato pancakes a little differently…
From the Irish Heritage Cookbook

1 pound boiling potatoes, peeled
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 tablespoons vegetable oil for cooking

Cut half of the potatoes into pieces. Cook the cut-up potatoes in boiling salted water until tender,12 to 15 minutes. Drain and mash. Transfer to a bowl.

Grate the remaining potatoes into a small bowl lined with cheesecloth. Squeeze the cloth to extract as much of the starchy liquid as possible, catching it in the bowl. Add the grated potatoes to the mashed potatoes, then sift the flour, baking soda, and salt together over them. Add the potatoe starch liquid and buttermilk. Mix well.

Brush a large nonstick skillet [though I love and use my cast iron!] with vegetable oil and heat it over medium-high heat. Drop the potato mixture, a tablespoon at a time, onto the skillet. Flatten each cake with the back of a spatula, then cook on each side until browned and slightly raised, about 3 to 4 minutes per side. Repeat until all the mixture is used.

Serve immediately or transfer to a baking sheet and keep warm in a preheated 200F oven.

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