1 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 lb. potatoes
2 lg. eggs, slightly beaten
1/4 c. butter, melted
4 tbsp. milk
Extra butter

Stir together flour, baking powder and salt.

Peel 1/2 pound of potatoes and steam or boil until tender; mash fine- there should be 1 firmly packed cup.

Peel the remaining potatoes and finely shred; press out liquid-there should be 1 lightly packed cup.

Add mashed potatoes, shredded potatoes and eggs to flour mixture; mix well; stir in butter. Gradually stir in enough milk to make a soft batter.

Melt a generous amount of extra butter in a large heavy skillet; add heaping tablespoons of the batter, well apart; fry over moderate heat, turning as necessary, until cooked through and browned on both sides. Keep warm in a low oven. Fry remaining batter the same way. Serve hot with butter. Makes 14.