![Irish Potato Boxty](https://cdn.statically.io/img/www.foodandwine.com/thmb/umRgzAixx6JHLFOYD2qjsaNwOUY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2014-r-xl-potato-boxty-2000-2394f5f9d83844f9ad962180d133eae6.jpg)
Ingredients
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2 pounds potatoes
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Kosher salt
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Freshly ground black pepper
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1/3 cup all-purpose flour
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1/4 cup whole milk
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1 large egg
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3 tablespoons unsalted butter
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Sour cream for serving
Directions
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Peel half the potatoes. Cut the peeled potatoes into 1-inch pieces. In a medium saucepan, cover half the potatoes with salted water and bring to a simmer. Cook until the potatoes are tender, about 15 minutes. Drain the cooked potatoes and force through a ricer into a bowl.
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Peel the remaining potatoes and grate with a box grater. Wrap the grated potatoes in a kitchen towel and squeeze as much liquid from them as you can. Transfer the grated potatoes to the bowl. Stir in the flour, milk, egg, 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Form the batter into 1/3-cup-sized patties.
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In a large heavy skillet, heat half the butter over medium heat until hot, then cook the patties in batches, turning occasionally, until golden, about 8 minutes per batch. Cook the remaining patties in the remaining butter. Serve with sour cream.