Fluffy Mashed Potato Pancakes - cooking recipe

Ingredients

6 medium potatoes
5 eggs
1 1/2 onions
1/4 - 1/2 cup matzo meal
salt, to taste
pepper, to taste
vegetable oil

Preparation

Boil the unpeeled potatoes for 30-40 minutes, until they are cooked soft all the way in (check with fork if necessary).
Drain and peel the cooked potatoes.
Mash the potatoes in a big mixing bowl. They don't need to be perfectly smooth, but should be pretty well mashed.
Add salt and pepper to the mashed potatoes, checking by taste.
Add the eggs and matzoh meal to the potatoes and mix. At this point it should be close to the consistency of a batter, ready for making pancakes. If you feel it is still too thick (or if you just want to experiment with richness or taste a bit) you can add a bit of milk or butter here too).
Preheat oil in a large frying pan.
When the oil is hot add big spoonfuls of the potato batter. You can flatten them a little with the spoon. Fry until air holes start appearing on the top of the batter (maybe a minute and a half, but you have to check this yourself). Flip and cook the second side until both sides are about evenly cooked.