1 pound raw potatoes, peeled 1 medium onion, peeled and finely chopped 3/4 cup flour 1 teaspoon salt 1/4 teaspoon black pepper 1 egg 1/2 cup milk 1/2 cup vegetable oil

1. Set half of the potatoes aside. Cut remaining potatoes into large chunks and place in a large saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to low and cook 15 to 20 minutes, or until potatoes are tender. Drain and place in a large bowl. Mash with a potato masher or electric mixer; set aside.
2. Grate the reserved potatoes and stir into the mashed potatoes. Add onion, flour, salt, and pepper; mix until well combined. Stir in egg and milk to form a batter.
3. In a large skillet, heat vegetable oil over medium-high heat. Drop batter by tablespoonfuls into the hot oil, and cook 3 to 4 minutes on each side. Drain on a paper towel-lined platter.