Boxty Potato Pancakes

Cuisine

Irish

Servings

4

Total time

50 min

Prep

20 min

Cook

30 min

Difficulty

hard

Ingredients

• 2 Pound Russet potatoes - 2 pounds (32 ounces) total whole russet potatoes, weighed before peeling, divided into two 1-pound (16-ounce) whole-potato portions: 1 pound to cook and mash, and 1 pound to grate raw, 2 pounds total whole russet potatoes, weighed before peeling; divided into two 1-pound portions, with 1 pound cooked and mashed and 1 pound grated raw.
• 1 Cup All-purpose flour - 1 cup (125 grams), 125 grams equivalent.
• 0.5 Teaspoon Baking soda - 1/2 teaspoon (2 grams), 2 grams equivalent.
• 1 Teaspoon Kosher salt - 1 teaspoon (3 grams), 3 grams equivalent.
• 0.25 Teaspoon Ground black pepper - 1/4 teaspoon (0.5 grams), 0.5 grams equivalent.
• 1 Each Large egg - 1 (50 grams), 50 grams per egg.
• 0.75 Cup Whole milk - 3/4 cup (180 milliliters), 180 milliliters equivalent.
• 3 Tablespoon Unsalted butter - 3 tablespoons (42 grams), divided, 42 grams total; divided, with 1 tablespoon melted for the batter and the remaining butter used for cooking.

Instructions

1. Divide and prep the potatoes

   1. Scrub the whole russet potatoes, *weigh 2 pounds (32 ounces) total before peeling*, and divide them into two 1-pound whole-potato portions. Peel both portions. Cut the 1-pound portion for cooked mash into *1-inch pieces*, and keep the 1-pound portion for raw grating whole until grating.

2. Cook and mash one portion

   2. Put the cut potatoes in a saucepan, cover with cold water, and *bring to a boil*. Cook until *fork-tender, 12 to 15 minutes*, then drain well, mash smooth, and let cool for 5 minutes.

3. Grate and squeeze the raw potato

   3. Grate the remaining 1-pound peeled potato portion on the large holes of a box grater. Wrap in a clean kitchen towel and *squeeze out excess liquid* until the shreds feel *damp but not dripping*.

4. Mix dry and wet ingredients

   4. In a large bowl, whisk together the *all-purpose flour, baking soda, kosher salt, and black pepper*. In a second bowl, whisk the *egg, whole milk, and 1 tablespoon melted butter*.

5. Make the batter

   5. Stir the mashed potato and grated potato into the milk mixture, then fold in the dry ingredients until a *thick, scoopable batter* forms. Do not overmix; stop when *no dry flour streaks remain*.

6. Cook the first side

   6. Heat a large nonstick skillet over medium heat and melt *1 teaspoon of the remaining butter*. Add batter in *1/4-cup portions*, flatten each into a 3-inch pancake, and cook until golden brown on the bottom, 3 to 4 minutes.

7. Cook the second side and repeat

   7. Flip and cook until the second side is *golden* and the centers are *set, 2 to 3 minutes more*. Repeat with the remaining batter and butter, adjusting heat to keep the pancakes browning steadily without scorching.

8. Serve

   8. Serve the boxty pancakes *warm from the skillet*.