Irish Boxty Potato Pancakes (Printer-Friendly)
Crispy golden delights made from mashed and grated potatoes with fresh scallions for a savory start.
# What You'll Need:
→ Potatoes
01 - 1 lb russet potatoes, peeled and cut into chunks
02 - ½ lb russet potatoes, peeled and grated
→ Dairy
03 - ½ cup whole milk
04 - 2 tbsp unsalted butter, melted (plus extra for frying)
→ Vegetables & Aromatics
05 - 4 scallions, finely sliced
→ Dry Ingredients
06 - ½ cup all-purpose flour
07 - 1 tsp baking powder
08 - ½ tsp fine sea salt
09 - ¼ tsp ground black pepper
# How to Make It:
01 - Place chopped potatoes in saucepan, cover with cold water, add pinch of salt. Bring to boil, reduce heat, simmer until fork-tender (12–15 minutes). Drain and mash until smooth. Let cool slightly.
02 - Squeeze excess moisture from grated potatoes using clean kitchen towel or cheesecloth.
03 - Combine mashed and grated potatoes in large bowl. Add milk, melted butter, scallions, flour, baking powder, salt, and black pepper. Stir until just combined; do not overmix.
04 - Heat large nonstick skillet or griddle over medium heat and add little butter.
05 - Drop heaping spoonfuls batter (about ¼ cup each) onto skillet, gently flattening each to about ½ inch thick.
06 - Cook for 3–4 minutes per side until golden brown and crisp. Work in batches, adding more butter as needed.
07 - Transfer cooked boxty to plate lined with paper towels. Serve warm, garnished with extra scallions if desired.
# Expert Advice:
01 -
- The combination of mashed and grated potatoes creates the most incredible texture, crispy outside while staying impossibly tender within.
- These pancakes come together faster than you would think and they are perfect for using up extra potatoes you might have sitting around.
02 -
- Removing excess moisture from the grated potatoes is absolutely crucial or your boxty will turn out gummy instead of crisp.
- Letting your mashed potatoes cool slightly before mixing prevents the melted butter from separating.
03 -
- Add a handful of grated cheddar cheese to the batter for an extra savory version that my family fights over.
- A pinch of nutmeg might sound unusual but it adds a subtle warmth that makes these taste truly authentic.