Ingredients:
2 c cold mashed potatoes (starchy/mealy variety like russets)
2 c grated raw potatoes (starchy/mealy variety like russets)
2 c all-purpose flour (or 1:1 gluten free flour)
1 ½ t salt 1 t ground black pepper
1 t baking soda
1 ½ to 2 c buttermilk (plus more if needed)
oil, butter or bacon grease for frying
Procedure:
1. Mashed Potatoes: Boil, drain & mash potatoes with little salt & pepper to taste. Let cool.
2. Combine flour, baking soda & salt; set aside.
3. Place grated potatoes in clean cotton kitchen towel. Wring the potatoes to remove water over a bowl, reserving the liquid; set aside.
4. Mix cold mashed potatoes, grated potatoes, flour mixture, & potato starch in large bowl.
5. Add 1 ½ c of buttermilk, combine (add more if too dry).
6. Heat some butter, bacon grease, or oil in a heavy pan over medium-high heat. Scoop potato mixture into pan forming individual patties, press down to flatten. Pan fry until the bottom is nicely browned; flip over & fry other side until nicely browned. Be careful not to cook cakes too fast, they will brown before raw potato is cooked. Adjust the heat as needed.
7. Transfer the boxty to a warm oven while you fry the remaining boxty.
8. Serve immediately while hot with your choice of sour cream, pickled red onions, smoked fish or herbed cream sauce.
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