Peel all the potatoes and roughly chop into small chunks.

Add potatoes to a food processor and grind until well shredded. Depending on the size of your food processor, you might have to do this in a few batches.

Place shredded potato in a strainer lined with a kitchen towel or paper towels. Squeeze out water and add all of the shredded Russet potatoes and 2 cups of shredded potatoes to a large bowl.

In a separate bowl, combined eggs, flour, baking soda, salt and pepper.

Pour flour mixture into potato mixture and mix to combine. The mixture will be very wet.

Add a generous amount of oil to large pan over medium high heat. Using a spoon, drop large spoonfuls of batter into the pan. Use the back of the spoon to form them into a circular shape.

Cook potato pancakes for 3-4 minutes on both sides, cooking in batches as needed.

Eat immediately or store in airtight container for 3 days. Reheat in the oven at 300 F until warm.