Instructions
Wash the potatoes and cut them into chunks.
Bring them to a boil in a large pan in lightly salted water.
Reduce the heat to a simmer and cook for or until the potatoes are tender.
Drain and, when cool enough to handle, peel the potatoes.
Mash the potatoes in a bowl using a potato masher or ricer.
Add 2 TBLSP.
butter and the milk and stir them in.
While the potatoes are cooking, heat the remaining butter or vegetable oil in a skillet.
When the butter has melted and looks foamy, add the onion and cook, stirring occasionally, until the onions have browned lightly, .
Add the onions to the mashed potatoes.
Stir in the parsley, chives, if used, and the egg.
Make flat cakes, about 1/4-inch thick out of the potato mixture.
Press each side of the cake into Panko crumbs.
Heat about 1/4" vegetable oil in a cast iron or other heavy heat retaining skillet over moderately high heat.
Fry for per side or until the pancakes are golden brown and crispy.
Drain on paper towels.
Makes about 12