Cut the potatoes into small chunks and cook in boiling, lightly salted water for 15 minutes or until completely tender. Drain well, return to the saucepan and mash until smooth. Leave to cool slightly.
Beat in the baking powder, then the eggs, milk and a little seasoning, and continue to beat until everything is evenly combined.
Heat a little oil in a heavy-based frying pan. Drop heaped dessertspoonfuls of the mixture into the pan, spacing them slightly apart, and fry for 3–4 minutes, turning once, until golden.
Transfer to a serving plate and keep warm while frying the remainder of the potato mixture. (If grilling the potato scones, put heaped dessertfuls of the mixture on an oiled, foil-lined baking sheet and cook under a preheated grill for 5 minutes, turning once halfway through the cooking time.) Serve warm.