1 1/4 cups peeled & grated Yukon Gold potato {squeezed dry with a paper towel}
1 Yukon Gold potato {9 ounces}, peeled & chopped into large chunks
Instructions
To serve, transfer to a platter & sprinkle with fresh parsley {if desired}.
Heat a light coating of canola oil in a large, heavy skillet over medium high heat. Drop the batter into the hot pan by the heaping tablespoonful. Using the back of a spoon, gently press down on the mounds to flatten slightly {they should be about 2" round}. Cook for about 3 minutes, or until they are golden brown. Flip them over & cook for an additional 3 minutes. Transfer to a baking sheet & keep them warm in the preheated oven, while you make the rest.
In a mixing bowl, combine the mashed potato, grated potato, flour, baking soda & salt. Add in the buttermilk, a little at a time, until the mixture has the consistency of mashed potatoes {you may not need all of the buttermilk}.
Bring a small pot of salted water to a boil & cook the chopped potato for 15 minutes, or until tender. Drain, return to the pot & mash.
