Boxty
Crispy on the outside, tender and pillowy on the inside — these traditional Irish potato pancakes are the best of both worlds, combining grated raw potato with smooth, creamy mashed potato. A humble, comforting staple that turns simple pantry ingredients into something magical, perfect with a pat of butter and a sprinkle of salt.
For 4 servings
- boil · ~15 min
Boil and mash the potatoes.
1.Place the 500g peeled potatoes in a pot, cover with cold water, and bring to a boil over high heat.2.Cook until fork-tender, about 15 minutes.3.Drain well and mash until completely smooth. Set aside to cool slightly.TIPA ricer gives the lightest mash, but a classic hand masher works perfectly — just avoid a food processor which can make the mash gluey. - prep · ~3 min
Grate and squeeze the raw potato.
1.Grate the 250g raw potato using the large holes of a box grater.2.Place the grated potato in the center of a clean kitchen towel and twist tightly over the sink to squeeze out as much liquid as possible.3.Work quickly to prevent the raw potato from discoloring.TIPSqueeze hard — you want the potato as dry as possible for a crispier pancake. Save the drained starchy liquid that settles at the bottom of the bowl and pour off the water; you can add that starch back to the mixture. - mix · ~2 min
Combine the ingredients into a batter.
1.In a large bowl, combine the cooled mashed potato, squeezed raw potato, and any reclaimed potato starch.2.Stir in the flour, salt, and black pepper until evenly distributed.3.Pour in the buttermilk and mix to form a thick, scoopable batter.TIPThe batter should be thick enough to hold its shape on the griddle but not dry. If it feels too stiff, add another tablespoon of buttermilk. - fry · ~8 min
Fry the boxty until golden and crisp.
1.Melt a tablespoon of butter in a large non-stick skillet over medium heat.2.Spoon about 1/4 cup of batter into the pan for each boxty, flattening gently into a round about 1/2 inch thick.3.Cook until the bottom is deep golden and crisp, about 4 minutes.4.Flip carefully and cook for another 4 minutes on the second side.TIPDon't crowd the pan — cook in batches, adding a fresh knob of butter between each batch for the best crust. Keep finished boxty warm on a plate in a low oven while you finish. - serve
Serve immediately with a pat of butter.
Stack the boxty on warm plates, top each with a small pat of butter, and let it melt into the crispy pancakes. Serve at once while hot and crunchy around the edges.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a ricer for the boiled potatoes to ensure a lump-free, fluffy mash.
- 2Squeeze the grated raw potato thoroughly in a towel to remove excess moisture for maximum crispiness.
- 3Save the starchy liquid from the squeezed potato; pour off the water and add the settled starch back to the batter.
- 4Cook boxty in batches, adding fresh butter between each batch to maintain a golden, crispy crust.
- 5Keep finished boxty warm on a baking sheet in a low oven (about 200°F) while you cook the rest.
- 6If the batter feels too stiff after mixing, add another tablespoon of buttermilk to loosen it slightly.
- 7Flatten the batter gently in the pan to about 1/2-inch thick for even cooking and a crispy exterior.
Adapt it for your goals.
Herb & Spring Onion
Fold 2 tablespoons of finely chopped fresh chives or scallions into the batter for a bright, savory twist that complements the rich potato flavor.
Cheesy BoxtyCheesy Boxty
Stir in 1/4 cup of grated sharp cheddar or Irish cheddar into the batter for a melty, golden crust and extra savory depth.
VeganVegan
Replace butter with a plant-based margarine or oil for frying, and use a dairy-free buttermilk made by mixing 1/4 cup plant milk with 1 teaspoon lemon juice.
Sweet Potato BoxtySweet Potato Boxty
Swap half of the boiled potatoes with mashed sweet potato for a subtly sweet, colorful variation that pairs well with a pinch of cinnamon or nutmeg.
Why this is on our healthy list.
Good Source of Potassium
Potatoes are naturally rich in potassium, which supports healthy blood pressure and muscle function.
Provides Vitamin C
Potatoes contribute a modest amount of vitamin C, an antioxidant that supports immune health.
Contains Fiber from Potato Skins
While this recipe uses peeled potatoes, the raw grated portion retains some fiber, aiding digestion.
Low in Added Sugar
Boxty relies on the natural sugars in potatoes and buttermilk, with no added sweeteners.
Frequently asked questions
Yes, but they are best fresh. To reheat, place them on a baking sheet in a 350°F oven for 5-7 minutes to restore crispness, avoiding the microwave.
