Irish Boxty with Sour Cream (Printable)
Crispy potato pancakes paired with cool sour cream for a warm, satisfying dish.
# What You Need:
→ Potatoes
01 - 1 lb starchy potatoes (e.g., Russet), peeled
02 - 1 lb waxy potatoes, peeled
→ Dairy
03 - ½ cup whole milk
04 - ¼ cup unsalted butter, melted, plus more for frying
05 - ½ cup sour cream, for serving
→ Dry Ingredients
06 - 1 cup all-purpose flour
07 - 1½ teaspoons baking powder
08 - 1 teaspoon fine sea salt
09 - ¼ teaspoon freshly ground black pepper
→ Optional
10 - 2 tablespoons finely chopped chives or scallions, for garnish
# How To Make It:
01 - Grate the starchy potatoes using the large holes of a box grater. Transfer to a clean tea towel and squeeze out as much liquid as possible; discard the liquid.
02 - Boil the waxy potatoes in salted water until just tender, 10 to 12 minutes. Drain thoroughly and mash until completely smooth.
03 - In a large bowl, mix together the grated raw potato, mashed potato, flour, baking powder, salt, and pepper until well incorporated.
04 - Stir in the melted butter and milk until a thick, cohesive batter forms.
05 - Place a large non-stick skillet or griddle over medium heat and add a knob of butter to coat the surface.
06 - Drop large spoonfuls of batter, about ¼ cup each, onto the heated skillet, flattening each slightly with the back of the spoon.
07 - Cook 3 to 4 minutes per side, until golden brown and crisp. Work in batches as needed, adding more butter between batches to prevent sticking.
08 - Transfer the hot boxty to plates and top with a dollop of sour cream. Garnish with chopped chives or scallions if desired.
# Expert Suggestions:
01 -
- The texture is completely unlike any other potato pancake, with shreds that crisp while the mashed interior stays almost creamy
- It accepts whatever you have in the fridge, whether thats a lonely scallion or yesterday's leftover mash
02 -
- Skipping the squeezing step results in boxty that disintegrates in the pan and never develops that essential crust
- The batter will oxidize and turn gray if left sitting, so have your pan ready before you mix wet and dry
03 -
- Save the starchy liquid you squeeze from the raw potatoes, let it settle, and pour off the water to reveal potato starch at the bottom, add this back to the batter for extra binding power
- The best boxty I ever made was with potatoes that had been in my pantry just long enough to slightly soften, they grated more easily and seemed to absorb the butter better