Steps
- Squeeze 2 cups of raw grated russet potatoes in a clean kitchen towel until dry. Mix with 2 cups of cold plain mashed russet potatoes.
- Mix in 2 cups of all-purpose flour, 1½ teaspoons of salt, and 1 teaspoon of baking soda. Gradually add up to 1½ cups of buttermilk to make a thick batter.
- Heat a buttered skillet over medium-high heat. Fry spoonfuls of batter in batches until golden on both sides and cooked through, lowering the heat if they brown too quickly.