Happy Chanukah!
My latke technique is similar to the recipe above, except that I don't peel the potatoes, and after grating them, and squeeze them firmly, one handful at a time, over a bowl. Once the pinkish brown liquid settles, I pour it off, leaving a pile of potato starch at the bottom, which I add back to the batter. This reduced the amount of flour needed, and keeps the latkes from getting mushy or from turning greenish when cooked.
If I'm making latkes for a lot of people, I'll turn the oven on at about 250, and set a wire rack on a cookie sheet in it, to keep finished latkes hot while frying the rest.
At my house, I figure on 3 potatoes for 2 people if we're also having meat, 5 potatoes if we're just pigging out on latkes.
Tonight I'm planning one 3 potatoes, and a separate, smaller batch made with sweet potato.