Irish Boxty with Sour Cream (Printable)

Crisp outside and tender inside potato pancakes garnished with tangy cream and fresh chives.

# What You Need:

→ Potatoes

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

→ Pantry

03 - 1 cup all-purpose flour
04 - 1 tsp baking powder
05 - 1 tsp salt
06 - 1/2 tsp black pepper
07 - 1/2 cup whole milk
08 - 2 tbsp unsalted butter, melted
09 - 2 tbsp vegetable oil

→ Garnish

10 - 1/2 cup sour cream
11 - 2 tbsp fresh chives, finely chopped

# How To Make It:

01 - Wrap grated raw potatoes in a clean kitchen towel and squeeze firmly to remove excess liquid.
02 - Mix grated potatoes, mashed potatoes, flour, baking powder, salt, and pepper in a large bowl.
03 - Add milk and melted butter; stir until just combined. Batter should be thick and spoonable.
04 - Heat vegetable oil in a large non-stick skillet over medium heat.
05 - Drop heaping tablespoons of batter into pan; flatten to 1/2 inch thick rounds.
06 - Fry 3-4 minutes per side until golden brown and crisp. Add oil as needed between batches.
07 - Transfer cooked boxty to paper towels to drain.
08 - Serve warm topped with sour cream and fresh chives.

# Expert Suggestions:

01 -
  • That incredible contrast between the golden crispy exterior and the soft potato inside is something youll crave constantly
  • They come together quickly with ingredients you probably already have in your kitchen
02 -
  • If your batter feels too wet and spreads too much in the pan, add another tablespoon of flour
  • These reheat surprisingly well in a toaster oven, though theyre best eaten fresh and hot
03 -
  • Use the largest holes on your box grater for the raw potatoes—it makes squeezing out the liquid much easier
  • Let your batter rest for 10 minutes before cooking, it helps the flour hydrate and creates a more tender texture

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