Ingredients

500g/1lb 2oz potato, peeled, grated
500g/1lb 2oz cold mashed potato
420g/15oz plain flour
1 heaped tsp baking powder
1-2 tbsp melted butter
salt and freshly ground black pepper
200ml/7fl oz milk
1-2 tbsp olive oil

Preparation method
Wrap the grated potato in a clean tea towel and wring well to get rid of any excess liquid.
Transfer the grated potato to a mixing bowl, add the cold mashed potato and mix until well combined.
Add the flour and baking powder to the potato mixture and mix until well combined. Stir in the melted butter and season, to taste, with salt and freshly ground black pepper.
Add the milk, a little at a time, to the potato mixture, beating after each addition until the milk has been fully incorporated into the mixture. When all of the milk has been incorporated into the potato mixture, it should resemble a thick, heavy batter. If the mixture is too sticky, add more milk as necessary. Set aside.

Add spoonfuls of the boxty batter into hot nonstick frying pan preheated with a little oil, leaving enough space around each spoonful for the mixture to spread. Fry the boxties on a medium to high heat for 3-4 minutes on each side, or until the boxties are golden-brown and the grated potato is cooked through. Remove the boxties from the pan using a slotted spoon, set aside to drain on kitchen paper and keep warm. Repeat the process with the remaining boxty mixture.