In large bowl, whisk together eggs, 1 teaspoon salt and 1/4 teaspoon pepper.
In food processor fitted with large grating disk (or on large holes of box grater), grate potatoes and onions. Add to bowl with eggs and toss to combine. Stir in matzo meal.
Heat 2 tablespoons oil in large skillet on medium. Gently drop 5 large spoonfuls potato mixture (about 1/4 cup each) into skillet. Flatten to create even pancakes and cook until browned and crisp, 4 to 6 minutes per side; transfer to wire rack or paper towel–lined plate.
Repeat with remaining potato mixture, adding more oil to skillet as necessary (when getting near the end of potato mixture, strain and discard any liquid at bottom of bowl).
mashed potatoes
Prep
20 m
Cook
20 m
Ready In
40 m
Place the potatoes into a large pot, and cover with salted water. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Drain, and return the potatoes to the pot. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. Continue to mash until smooth and fluffy. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.
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