Boxty calls for floury, starchy potatoes.
The first step to making boxty is to prepare a pound of starchy, mealy potatoes. Avoid waxy new potatoes, fingerlings, or red bliss, as they work best in salads.
Peel and cut only half of your potatoes into chunks. Fill a pot with cold salted water, add the pieces and bring the pot to a boil. Lower the heat to medium-high and let the potatoes cook until tender, which should only take about 10-15 minutes.
Drain and transfer the potatoes to a medium sized bowl, mash them and let them cool. I often make the mash the night before and let it cool overnight.
Combine the dry ingredients and add to the mashed potatoes.
Once the mash has cooled, combine 1 cup of flour and 1 teaspoon of salt and baking soda, and add to the potatoes.
I use all purpose flour but have also made boxties with a gluten free version as no xanthan gum is needed.
Grate the remaining potatoes on a clean kitchen towel.
Peel, halve and grate the remaining potatoes on a kitchen towel. These shreds will add a nice texture to the boxty.
Add your buttermilk to the potato and dry ingredient mixture.
Once you’ve combined your potatoes and dry ingredients, mix in 1/2 cup buttermilk, adding small amounts until it reaches an almost paste-like consistency.
You might not need a lot of buttermilk, but if you’ve squeezed these shreds particularly enthusiastically, you might need up to 1 1/4 cups.
Serve the boxty with a poached egg, grilled asparagus and Hollandaise sauce.
You can serve boxty as a sweet or savory meal.
Some people opt for sweet toppings, like applesauce or honey, but I like them with a piece of sharp cheddar or goat cheese, smoked salmon, bacon, sausage or salami, or as a boxty benedicts.
For a boxty Benedict, I add a poached egg, grilled asparagus, Hollandaise sauce, and green onions over the hash browns.