Traditional Irish Boxty
Instructions
1. Prepare the Mashed Potatoes:
Peel and cube 2 of the potatoes. Place them in a pot and cover with cold water. Add 1 teaspoon of salt, bring to a boil, and cook for 10–12 minutes, or until fork-tender. Drain thoroughly, mash until completely smooth, and transfer to the refrigerator to cool completely (1–2 hours).
3. Make the Batter:
In a large bowl, combine the cooled mashed potatoes, grated raw potato, flour, the remaining 1 ½ teaspoons of salt, and baking soda. Add 1 ½ cups of buttermilk and stir until just combined. The batter should be thick but spoonable. If it’s too dry, add the remaining buttermilk a little at a time until the desired consistency is reached.
4. Fry the Pancakes:
Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat. Once the oil shimmers, scoop ¼-cup portions of the batter into the pan. Use the back of your spoon to gently flatten each portion into a pancake about ½-inch thick.
5. Cook to Golden Brown:
Fry for 4–5 minutes per side, until deeply golden brown and crisp on the outside. Reduce the heat if the boxty are browning too quickly to ensure the centers cook through.
6. Serve:
Transfer the cooked boxty to a paper towel-lined plate to drain any excess oil. Serve immediately, garnished with a dollop of sour cream and a sprinkle of chopped green onions.
Chef’s Notes & Variations
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Add Some Cheese: For extra richness, fold ½ cup of shredded Irish cheddar into the batter.
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Herb It Up: Brighten the flavor with 2 tablespoons of fresh chopped herbs like parsley, chives, or dill.
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Make It a Meal: Transform boxty into a main course by topping with smoked salmon, a poached egg, or tender pulled pork.
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For a Crispier Crust: A well-seasoned cast-iron skillet is ideal for achieving an even, golden sear.
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Lighter Cooking Method: For a lower-oil version, cook the pancakes on a lightly greased non-stick griddle or skillet.
