Fill a medium pot with water and place over high heat on stove until starting to boil.

Divided the potatoes in half.

Chop half of the potatoes into small cubes. Add to the boiling water.

Reduce heat to avoid boiling over and cook until tender, about 10-12 minutes.

In the meanwhile, take remaining potatoes and grate (box grater or food processor with large holes).

Place grated potatoes in a thin mesh strainer, and toss them with a couple dashes of salt (this helps pull out the starchy water). Let sit over bowl to drain liquid while prepping other ingredients.

In a medium mixing bowl, combine, 1/2 cup milk, eggs, flour, black pepper, and chives to create a batter.

Drain the boiled potatoes, and return to pot. Mix in 1/4 cup of milk and mash together until smooth.

Take grated potatoes that have been draining, and press with a spoon, spatula, or your hand to get out any additional liquid. (Alternatively, you can use a cheesecloth and squeeze tightly to get moisture out.)

Add mashed potatoes and grated potatoes to batter. Stir until evenly incorporated.

Heat a griddle to 350 F (about medium-high heat).

Lightly butter the griddle.

Using a ladle, scoop batter onto griddle, and spread until as thin as you can get without creating holes. (You can make these as big or small in circumference as you would like).

Cook until bottoms are golden brown and batter appears dry on top, about 3-5 minutes. Flip and continue to cook until other side is golden brown, an additional 3-5 minutes.

Repeat with remaining batter.

Serve warm.