Irish Boxty Potato Pancakes (Printable View)

Crisp, golden Irish potato pancakes with a creamy interior, complemented by cool sour cream.

# Ingredient List:

→ Potatoes

01 - 2 cups raw potatoes, peeled and grated
02 - 1 cup cooked potatoes, mashed and cooled

→ Batter

03 - 1 cup all-purpose flour
04 - 1 teaspoon baking powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Dairy

07 - 1/2 cup whole milk

→ To Fry

08 - 2 tablespoons unsalted butter
09 - 2 tablespoons vegetable oil

→ To Serve

10 - 1/2 cup sour cream
11 - 2 tablespoons chopped fresh chives

# How to Prepare:

01 - Wrap grated raw potatoes in a clean kitchen towel and squeeze firmly to extract excess moisture until potatoes feel dry to the touch.
02 - Mix squeezed raw potatoes with cooled mashed potatoes in a large mixing bowl until evenly distributed.
03 - Sprinkle flour, baking powder, salt, and black pepper over potato mixture. Stir thoroughly to incorporate all dry ingredients.
04 - Gradually pour in milk while stirring continuously to create a thick, slightly lumpy batter that holds its shape when dropped from a spoon.
05 - Melt 1 tablespoon butter with 1 tablespoon vegetable oil in a large nonstick skillet over medium heat until butter foams slightly.
06 - Drop heaping spoonfuls of batter into hot pan, using back of spoon to gently flatten each portion into 1/2-inch thick rounds. Do not overcrowd the pan.
07 - Fry pancakes for 3 to 4 minutes per side until deep golden brown and crispy edges form. Add remaining butter and oil between batches as needed.
08 - Transfer cooked pancakes to paper towel-lined plate to drain briefly, about 30 seconds per side.
09 - Plate pancakes hot, topping each with a generous dollop of sour cream and sprinkle fresh chives over the top.

# Expert Suggestions:

01 -
  • That magical contrast between creamy interior and shatteringly crisp exterior
  • Uses both raw and cooked potatoes for texture you cannot achieve any other way
  • Cheap, humble ingredients that taste like absolute comfort
02 -
  • The moisture level in your potatoes will vary by season and storage, so trust your hands more than exact measurements when adding milk
  • If your batter seems too loose, add another tablespoon of flour, but go sparingly
  • These reheat surprisingly well in a 350°F oven for about 10 minutes if you need to make them ahead
03 -
  • Grate your potatoes directly into a bowl of cold water to prevent oxidation, then squeeze dry
  • Let the batter rest for 15 minutes before cooking for better texture
  • Season each pancake with a tiny pinch of flaky salt right after flipping

Go back