- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp Kosher or sea salt
- 1 cup mashed potatoes, boiled in salted water (preferably Idaho potatoes)
- 1 1/2 cups grated, peeled raw potato
- 1 cup buttermilk (or more if needed)
- butter for the pan
In a small bowl, mix the flour, baking powder and salt with a whisk to prevent a lumpy mixture. Set mix aside.
In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.
Slowly add the buttermilk and stir gently (do not over mix).
The mixture should be like a very firm, thick batter; almost like a dough, so add more buttermilk if needed.
Heat a nonstick frying pan over medium-high heat, and add 1 tablespoon of butter, just before scooping out some of the boxty batter onto the pan.
Flatten and shape into a nice, round pancake shape and fry until golden brown on the bottom.
Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (remember there are raw potatoes which need to cook).
Continue to add a little butter and fry the boxty until all the batter is finished. Serve hot.