Irish Boxty with Sour Cream

The smell of potatoes hitting hot oil instantly takes me back to a tiny kitchen in Dublin where I first watched someone make boxty with the kind of casual confidence that only comes from making something a thousand times. I'd been expecting something complicated, but there they were, grating and mixing like it was the most natural thing in the world. When I bit into that first crispy, tender pancake, I understood why this humble dish has fed Irish families for generations. Now it's one of those recipes I turn to when I want something that feels like comfort but still special enough to share.

Last winter, during a particularly bleak week when everyone seemed to be fighting off one bug or another, I made a triple batch of these for friends who needed feeding. Something about warm, potatoey food just feels medicinal in the best way possible. We sat around the kitchen table, dipping them into sour cream and talking about nothing important for hours. It became one of those evenings that remind you why feeding people is basically love in edible form.

Ingredients

• 2 cups raw potatoes, peeled and grated: Using a mix of starchy and waxy potatoes gives you the best texture, but honestly whatever you have will work beautifully
• 1 cup mashed potatoes: Leftovers are actually perfect here, so plan to make extra mashed potatoes the night before
• 1 cup all-purpose flour: This binds everything together without making the boxty too heavy or bready
• 1 tsp baking powder: The secret to that slight puff and tenderness inside
• 1 tsp salt and 12 tsp black pepper: Potatoes need salt to truly shine, so dont be shy with the seasoning
• 12 cup whole milk: Creates a batter thats thick but still spreadable in the pan
• 2 tbsp unsalted butter, melted: Butter adds a richness that makes these feel special
• 2 tbsp vegetable oil for frying: You need a neutral oil with a higher smoke point for even crisping
• 12 cup sour cream and 2 tbsp fresh chives: The tangy cream and bright herb flavor cut through all that potato goodness perfectly

Instructions

Squeeze those potatoes dry:

Wrap your grated raw potatoes in a clean kitchen towel and twist until youve removed as much liquid as possible—this step is crucial for getting that crispy exterior

Mix your batter:

Combine both types of potatoes with flour, baking powder, salt, and pepper in a large bowl, then pour in the milk and melted butter, mixing just until everything comes together

Get your pan ready:

Heat vegetable oil in a large nonstick skillet over medium heat until it shimmers slightly—you want enough oil to coat the bottom of the pan

Form your cakes:

Drop heaping tablespoons of batter into the hot pan, using the back of your spoon to flatten each into rounds about 12 inch thick

Cook until golden:

Fry for 3 to 4 minutes on each side until deeply golden and crisp, working in batches and adding more oil as needed between batches

Drain and serve:

Transfer cooked boxty to paper towels to drain any excess oil, then serve immediately topped with sour cream and a generous sprinkle of fresh chives

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Theres something deeply satisfying about a dish that uses every part of the potato—grated raw and cooked mashed—nothing goes to waste. My grandmother would have appreciated that kind of kitchen economy, though she probably would have added more butter. Sometimes the simplest recipes are the ones that stick with you longest, becoming part of your own story.

Make Them Your Own

Once youve mastered the basic recipe, start experimenting with additions. Finely diced scallions or a pinch of garlic powder in the batter adds wonderful depth. Some days I add a handful of shredded Dubliner cheese for extra richness.

Perfect Pairings

While boxty is fantastic on its own as a snack, it really shines alongside other dishes. Try them with smoked salmon and a squeeze of lemon, or serve alongside a full Irish breakfast. Theyre also brilliant with a simple green salad for a light lunch.

Timing Your Batch

The key to serving everyone at the same time is keeping your first batches warm while you finish cooking. A low oven set to 90°C (200°F) works perfectly—just spread the cooked boxty on a baking sheet and theyll stay crisp and warm.

• Place cooked pancakes in a single layer on the baking sheet
• Dont stack them or theyll lose their precious crispness
• Serve as soon as the last batch comes out of the pan

Save

Whether youre feeding a crowd or just treating yourself to something special, these boxty have a way of making any meal feel like a gathering worth remembering.