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Irish Boxty Potatoes

Traditional Irish potato pancakes, also known as boxty, are made with a mixture of mashed and grated potatoes for a texture that's part pancake, part hash brown. Serve with Irish Bangers and Sauteed Swiss Chard for a complete St. Patrick's Day meal.

  • servings: 6

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Ingredients

For the Mashed Potatoes

  • 2 pounds russet, Yukon gold, or long white potatoes, peeled
  • Coarse salt and freshly ground black pepper
  • 1 cup milk or cream
  • 4 tablespoons unsalted butter

For the Boxty Potatoes

  • 1 cup grated russet potato, squeezed dry to remove excess moisture
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup milk
  • 1/4 cup thinly sliced scallions
  • 1/2 cup all-purpose flour
  • 2 teaspoons coarse salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup unsalted butter, preferably Irish, plus more for serving

Directions

  1. Step 1

    Make the mashed potatoes: Bring a saucepan of water fitted with a steamer insert to a boil over medium-high heat. Peel and cut potatoes into 1-inch pieces; add to steamer insert. Cover and cook until fork-tender.

  2. Step 2

    Heat milk and butter in a small saucepan over medium-high heat. Transfer potatoes to a large bowl; mash potatoes using a potato masher. Slowly add milk mixture and stir to incorporate with a wooden spoon until smooth; season with salt and pepper.

  3. Step 3

    Make the boxty potatoes: Transfer 1 1/2 cups mashed potatoes to a large bowl; reserve extra mashed potatoes for another use. Add grated potato to bowl with mashed potatoes. Whisk together egg and egg yolk; add to bowl with potatoes along with milk and scallions and stir to combine. In a medium bowl, whisk together flour, salt, baking powder, and pepper; add to bowl with potatoes and stir to combine.

  4. Step 4

    Melt 2 tablespoons butter in a large heavy-bottomed skillet over medium heat. Working in batches, adding butter as necessary, add 2 tablespoons batter to skillet and gently spread to form a 2-to-3-inch round; cook, turning, once, until browned on both sides, about 4 minutes per side. Serve immediately with butter.

Source
The Martha Stewart Show, March 2011

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