Traditional Irish Potato Boxty
Celebrate St. Patrick’s Day and put a smile on your face and a jig in your step with Traditional Irish Potato Boxty or potato cakes! Boxty are delicious potato pancakes, crispy on the outside and soft and fluffy on the inside and made with a combination of mashed potatoes and raw grated potatoes.
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
Sour Cream and Chives Topping Ingredients:
  • 1/2cup sour cream
  • 2Tbsp chivesfinely chopped
Boxty Ingredients:
  • 2pounds Russet potatoespeeled, may substitute Yukon Gold (about 4 large)
  • Kosher salt and freshly ground black pepper
  • 1/2cup whole milk
  • 1/3cup all-purpose flour
  • 1/2tsp baking powder
  • 1 egglarge
  • 1/4cup half and half
  • 4Tbsp unsalted butter
  • Canola oil for cooking the Boxty
Sour Cream and Chives Topping Directions:
  1. Whisk together the sour cream and chives in a small bowl. Set aside.
Boxty Directions:
  1. Preheat the oven to 200° F. Put a wire rack on a baking sheet. Set aside.
  2. Cut half of the potatoes into slices, place in a medium saucepan. Add 1/2 tablespoon salt, and cover with water. Bring to a boil over high heat, reduce the heat to low and simmer, uncovered, until the potatoes are fork-tender, about 10 minutes.
  3. While the potatoes for the mashed potatoes are cooking, grate the remaining potatoes using a food processor or the large holes of a box grater. Transfer the grated potatoes to wire strainer set over a bowl. Toss with 1/4 teaspoon of salt and squeeze by hand to remove the liquid. Wrap grated potatoes in a clean dish towel and squeeze to remove as much liquid as possible.
  4. Whisk together the flour, baking powder, 1 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Add the milk and egg, and whisk until smooth.
  5. Drain the boiled potatoes and return them to the pan. Add the half-and-half and 3 tablespoons of the butter and mash until the boiled potatoes are smooth. Give the grated potatoes one final squeeze and then stir them into the mashed potatoes. Stir the potato mixture into the flour-milk mixture.
  6. Heat a 12-inch nonstick skillet over medium heat. Add one tablespoon of canola oil and one tablespoon of butter; heat until it begins to shimmer. Working in batches, drop approximately 1/4 cup of the batter into the skillet and spread the batter into 1/4-inch-thick rounds. Cook until the Boxty bottoms are golden brown, 4 to 5 minutes. Flip and cook the other side until golden brown, about 3 minutes longer. Transfer to paper towel lined plate to drain, and then to the prepared baking sheet. Keep warm in the oven while you repeat batches with more oil, butter, and batter.
  7. Serve the Boxty warm, topped with a dollop of the sour cream and chive topping.
Recipe Notes
Nutrition Facts
Traditional Irish Potato Boxty
Amount Per Serving
Calories 243 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 70mg 23%
Sodium 34mg 1%
Potassium 495mg 14%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 10%
Vitamin C 30%
Calcium 9%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.