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| Boxty |
Ingredients
2 pounds Yukon Gold potatoes, peeled
¾ cup whole milk
1¼ teaspoons fine salt, plus more for seasoning the potatoes before cooking
1 large egg
⅓ cup all-purpose flour
¼ teaspoon freshly ground black pepper
1 to 2 tablespoons unsalted butter, cut into small pieces
Cooking Instructions
Heat the oven to 200 degrees Fahrenheit. Chop half of the potatoes into large dice, 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 holes of a box grater. Toss with ¼ 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, return them to the pot, add ¼ cup of the milk, and mash until the potatoes are smooth. With a plastic 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 though).
by Chef Hogan |
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