Irish Boxty Potatoes

By á-25010

Traditional Irish potato pancakes, also known as boxty, are made with a mixture of mashed and grated potatoes for a texture that's part pancake, part hash brown. Serve with Irish Bangers and Sauteed Swiss Chard for a complete St. Patrick's Day meal.

Ingredients

• MASHED POTATOES:
• 2 pounds russet, Yukon gold, or long white potatoes, peeled
• coarse salt and freshly ground black pepper
• 1 cup milk or cream
• 4 tablespoons unsalted butter
• BOXTY POTATOES:
• 1 cup grated russet potato, squeezed dry to remove excess moisture
• 1 large egg
• 1 large egg yolk
• 1/4 cup milk
• 1/4 cup thinly sliced scallions
• 1/2 cup all-purpose flour
• 2 teaspoons coarse salt
• 1 teaspoon baking powder
• 1/2 teaspoon freshly ground pepper
• 1/4 cup unsalted butter, preferably Irish, plus more for serving

Details

Servings 6

Preparation

Step 1

MASHED POTATOES:
Bring a saucepan of water fitted with a steamer insert to a boil over medium-high heat. Peel and cut potatoes into 1-inch pieces; add to steamer insert. Cover and cook until fork-tender.

Heat milk and butter in a small saucepan over medium-high heat. Transfer potatoes to a large bowl; mash potatoes using a potato masher. Slowly add milk mixture and stir to incorporate with a wooden spoon until smooth; season with salt and pepper.

BOXTY POTATOES:
Transfer 1 1/2 cups mashed potatoes to a large bowl; reserve extra mashed potatoes for another use. Add grated potato to bowl with mashed potatoes. Whisk together egg and egg yolk; add to bowl with potatoes along with milk and scallions and stir to combine. In a medium bowl, whisk together flour, salt, baking powder, and pepper; add to bowl with potatoes and stir to combine.

Melt 2 tablespoons butter in a large heavy-bottomed skillet over medium heat. Working in batches, adding butter as necessary, add 2 tablespoons batter to skillet and gently spread to form a 2-to-3-inch round; cook, turning, once, until browned on both sides, about 4 minutes per side. Serve immediately with butter.