Boxty (Irish Potato Cakes)
Boxty is an Irish potato cake that uses the same potatoes twice, once mashed and once raw. The raw half is grated and squeezed dry in a cloth, which gives the cakes their chew, while the mash keeps the inside soft. Buttermilk and baking soda lift the batter as it hits the pan. An old rhyme says a cook who cannot make boxty will never get her man.
Instructions
Wash and peel half of the potatoes, which is one pound, then cut them into chunks and boil them until tender. Mash them with the milk and 1 tablespoon of butter and set the mash aside.
Grate the other pound of potatoes raw into a strong cloth. Squeeze the cloth hard to wring out as much liquid as you can, since wet gratings will make soggy cakes.
In a large bowl, combine the squeezed grated potatoes, the mash, flour, baking soda, buttermilk and black pepper to taste. Stir thoroughly until you have an even batter.
Heat a nonstick griddle or skillet over medium heat and melt some of the frying butter. Pour the batter onto the surface in ¼ cup portions.
Fry each cake until the edges look soft and set and the top is bubbling. Turn it over and cook the second side, adding more butter to the pan as needed. Serve hot.
Make it personal.
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