Slice the potatoes into large dice, place in a medium saucepan, add salt, and cover to boil until fork tender.

Grate the remaining potatoes. Add 1/4 teaspoon of the salt and place in a fine mesh strainer and squeeze out excess water and set aside.

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.

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. Add the potatoes and stir until evenly incorporated

Heat a frying pan over medium heat.Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop about 1/4 cup each of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown. Repeat the process until all the batter is finished

Serve with your favorite drink and enjoy!