Boxty
Recipe information
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Cooking:
5 min.
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Servings per container:
1
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Source:

Ingredients for - Boxty

1. 2 large floury potatoes (about 1 lb. total), such as russet or Idaho -
2. 2 tsp. kosher salt, divided -
3. 1 c. (120 g.) all-purpose flour -
4. 1 tsp. baking soda -
5. 1/2 tsp. freshly ground black pepper -
6. 3/4 c. (180 mL) buttermilk -
7. 6 tsp. unsalted butter, divided -
8. 6 tsp. vegetable oil, divided -
9. Sliced scallions and sour cream, for serving -

How to cook deliciously - Boxty

1. Stage

Peel 1 potato and cut into 1" cubes. Transfer to a small pot and cover with cold water; season with 1 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are tender, 10 to 12 minutes. Drain. While still warm, pass through a sieve, ricer, or food mill. Let cool completely, 30 to 60 minutes.

2. Stage

Meanwhile, peel remaining 1 potato and grate on the large holes of a box grater. Wrap in a kitchen towel and, over the sink or a large bowl, wring out as much moisture as possible. Discard liquid.

3. Stage

In a large bowl, combine flour, baking soda, black pepper, and remaining 1 teaspoon salt. Add mashed and grated potatoes and stir until combined, then stir in buttermilk, 1/4 cup at a time, until a thick batter forms.

4. Stage

In a large, heavy skillet over medium-high heat, heat 2 teaspoons butter and 2 teaspoons oil until butter melts and begins to foam. Using a 1/4-cup measuring cup, drop 4 rounds of batter into pan. Cook until crisp on the bottom, 3 to 4 minutes, then flip and continue to cook until cooked through, 2 to 3 minutes more. Transfer to a wire rack. Repeat with remaining butter, oil, and batter.

5. Stage

Divide boxties among plates. Top with scallions. Serve with sour cream alongside.