Chop half of the potatoes into large dices and boil for about 8 minutes.
Grate the remaining potatoes on the large holes of a box grater.
Toss with 1/4 tsps of the salt and place in a fine mesh strainer set over a medium bowl; set aside.
When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.
With a spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid.
Add the grated potatoes to the mashed potatoes (no need to stir though).
Place the egg, remaining 1/2 cup milk, flour, pepper, Cheesy garlic spread and salt in a large bowl and whisk until smooth.
Add the potatoes and stir until evenly incorporated.
Heat a large non-stick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
Once the pan is ready, add enough butter to lightly coat the bottom when melted.
Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inches thick.
Cook until the pancake bottoms are golden brown, about 4 to 5 minutes.
Flip and cook the other side until golden brown, about 4 to 5 minutes more.
Place on a baking sheet and set in the oven to keep warm.
Repeat with the remaining butter and batter.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.