Make mashed potatoes or use 1 cup of leftover mashed potatoes instead
0,5kgpotatoeswashed and peeled
1/2tspsaltor more to taste
1/2tsppepperor more to taste
For the boxty
1cupraw potatoeswithout skin, grated
2tbspvegetable oil or butterfor frying
Make mashed potatoes if you don't have leftovers
Put potatoes in a pot with boiling water, cook on medium heat for 15 min until soft*. Pour out liquid from the pot and put it back to heat for 1 minute to let the excess liquid evaporate.
Remove pot from heat, mash potatoes with 2 forks or potato masher.
Slowly add milk in few batches, mixing with a spoon until you are happy with consistency.
Mash in butter.
Add salt and pepper, give it a taste if it needs more spice. Let mashed potatoes cool.
Place grated potatoes in a cheese cloth and squeeze as much liquid as possible.**
In a small bowl combine flour, baking powder and salt.
In a large bowl mix well together grated potatoes with mashed potatoes, eggs and flour mixture.
Slowly pour in milk, mixing until you get a texture of pancake batter- not too runny and not too thick.***
Heat oil or batter in a pan.
Add 1 tablespoon of potato batter and with a back of the spoon form a round shape.
Cook on medium heat for 3 minutes, then flip and cook 3 minutes more. The pancake should brown from both edges.****
Cook another batch of boxty until you use all batter. Heat the vegetable oil in between, if needed.
Serve hot with sour cream and chopped scallions.
You will need 1 cup of mashed potatoes or leftover mashed potatoes for this recipe.*Check if potatoes ready with a fork - it should easily come in and out.**If you don't have cheese cloth, put grated potatoes in the sieve and press with a spoon on hand.*** If the batter is too runny, add more flour; if it is too thick - add more milk.****Place boxty on a paper towel to remove excess oil.Store in the fridge up to 4-5 days or freeze up to 2 months. Reheat in the pan without or just a dollop of oil. You can also reheat in the oven 395 F / 200 C for 20 minutes.