Irish Potato Pancakes (Boxty)
Prep: 30 min
Bake: 30 min
Yield: 1 dozen
Boxty is the Irish version of the potato pancake, served on St. Patrick’s Day and anytime comfort food is called for. The combination of mashed and grated potatoes is what gives Boxty their unique combination of textures – both soft and crunchy. Serve hot, slathered with butter or topped with a dollop of sour cream.
- 2 pounds Yukon Gold potatoes, washed, peeled and divided
- 1 tablespoon salt, divided
- 3/4 cup milk, divided
- 1 egg
- 1/3 cup + 1 teaspoon Swans Down® Cake Flour
- 2 teaspoons salt and 1/2 teaspoon black pepper (or to taste)
- Unsalted butter for nonstick pan or griddle
- Dice 1/2 of the potatoes and place in a saucepan with 1/2 tablespoon salt. Add enough water to cover potatoes. Bring to a boil and cook until fork tender. Drain water from pot. Add 1/4 cup milk to pot and mash potatoes until smooth.
- While potatoes are cooking, grate remaining potatoes and toss with 1/2 tablespoon salt. Once boiled potatoes are cooked and mashed, place them in a large bowl. Place the grated potatoes in a strainer and press them with a rubber spatula to remove as much of the starchy liquid as possible. Add the grated potatoes to the mashed potatoe. Add egg, flour, remaining 1/2 cup milk, and salt and pepper to taste.
- Heat a nonstick pan or griddle to medium heat. Butter the pan and scoop 1/4 cup of potato mixture into the pan at a time. With a spatula, press each dollop of potato mixture into cakes. Cook until golden brown, about 4 to 5 minutes on each side.
- Yukon Gold potatoes work great for this recipe because they can stand up to both wet and dry cooking; they can be baked, fried, boiled, grilled and roasted.
- If the skin on the potatoes is very thin, it can be left on, as long as the potatoes are washed and scrubbed well.