Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Irish Boxty Potatoes 2.8 (19) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 23, 2020 Rate Print Share Servings: 6 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. 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 ¼ cup milk ¼ cup thinly sliced scallions ½ cup all-purpose flour 2 teaspoons coarse salt 1 teaspoon baking powder ½ teaspoon freshly ground pepper ¼ cup unsalted butter, preferably Irish, plus more for serving Directions 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. 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. 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. 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. Originally appeared: The Martha Stewart Show, March 2011, The Martha Stewart Show, Episode 6111 Rate It Print