Ingredients: |
Ingredients: 2 pounds (3-4 large) Yukon Gold potatoes, peeled
3/4 cup whole milk
1 1/4 teaspoons fine salt, plus more for seasoning the potatoes before cooking
1 large egg
1/3 cup all-purpose flour
1/4 teaspoon freshly ground black pepper
1-2 tablespoons unsalted butter, cut into small pieces
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Directions: |
Directions:Chop half of the potatoes into large dices and place in a medium saucepan. Salt generously and cover with cold water by 1 inch. Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes, uncovered, until fork tender, about 8 minutes.
Meanwhile, grate the remaining potatoes on the large end of a box grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer, set over a medium bowl. Set aside.
When the boiled potatoes are ready, drain them and return them to the pot, adding 1/4 cup of the milk, and mash until the potatoes are smooth. With a spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir it through). Place the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl, and whisk until smooth, about 10 seconds. Add the potatoes and stir until evenly incorporated.
Heat a large non-stick frying pan over medium heat. When hot, add enough butter to lightly coat the bottom when melted. Drop 3 dollops of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown. Serve warm |
This recipe for Boxty (Irish Potato Pancake) is from