Irish Boxty with Sour Cream (Printable)
Crisp potato pancakes blended with mashed potatoes, served with tangy sour cream and fresh chives.
# What You Need:
→ 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 tsp baking powder
05 - 1/2 tsp salt
06 - 1/4 tsp black pepper
→ Liquids
07 - 3/4 cup whole milk
→ For Cooking
08 - 2 tbsp unsalted butter
09 - 2 tbsp vegetable oil
→ For Serving
10 - 1 cup sour cream
11 - 2 tbsp chopped fresh chives
# How To Make It:
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 - Combine grated raw potatoes, mashed cooked potatoes, flour, baking powder, salt, and pepper in a large bowl. Gradually stir in milk until a thick, spoonable batter forms.
03 - Heat 1 tbsp butter and 1 tbsp oil in a large non-stick skillet over medium heat until butter melts and mixture shimmers.
04 - Drop heaped spoonfuls of batter into the hot pan, using the back of the spoon to gently flatten each mound into a pancake approximately 1/2 inch thick.
05 - Cook for 3 to 4 minutes per side until pancakes develop a deep golden-brown crust and feel firm when tapped. Add remaining butter and oil as needed between batches.
06 - Transfer cooked boxty to paper towels to drain excess oil. Serve immediately with sour cream and fresh chives sprinkled on top.
# Expert Suggestions:
01 -
- The combination of raw and cooked potatoes gives you the best of both worlds, exterior crunch and interior fluff
- These pancakes come together in under an hour with ingredients you probably already have
02 -
- Do not skip squeezing the excess moisture from the raw potatoes or your boxty will be gummy instead of crisp
- Letting the batter rest for 10 minutes before cooking improves the texture, if you have the patience
03 -
- Use a microplane grater for finer texture or the large holes of a box grater for more chunky, rustic pancakes
- Keep cooked boxty warm in a 200F oven while you finish the remaining batter