Irish Boxty Potatoes

Makes about 12 potato pancakes.


  • 2    lbs. Idaho or Yukon Gold potatoes (908    grams)
  • ½    cup Heavy cream (113    grams)
  • 2    tbsp. unsalted butter (28    grams)
  • Egg, 1 each (50    grams)
  • ½    cup all-purpose flour (57    grams)
  • 1    tsp.    baking powder (4    grams)
  • Salt and black pepper to taste
  • Vegetable oil, as needed for frying


  1. Peel and dice half of the potatoes into  ¾-inch pieces. Cover with cold water and bring to a boil. Cook until fork tender and drain thoroughly. Place in a bowl with the heavy cream and butter and mash until few or no lumps remain.
  2. Peel and grate the remaining potatoes, place in a bowl and toss with a few generous pinches of salt and let it sit for five minutes. Squeeze out the excess water and add to the bowl of mashed potatoes.
  3. Sift the flour and baking powder into the bowl of potatoes. Add the egg. Season to taste with salt and black pepper. Mix until combined.
  4. Form equal-sized patties using an ice cream scoop and flattening to about 1/3-inch thick.
  5. Heat ¼ inch of oil in a sauté pan over medium heat or use an electric fry pan, heated to 350 degrees F. Place a few of the cakes in at a time so as not to crowd and cool the oil down too much. Cook for about three minutes on each side or until golden brown. Drain on a rack, repeat with remaining potato cakes.
  6. Serve with crème fraiche and chives or applesauce,  or top with softened butter.

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