Boxties are potato pancakes — our take on this classic Irish dish includes Kerrygold cheddar cheese. Partially cooked potato mixed with milk, flour, and eggs fries up into a tasty little cake, and there are so many different ways to serve them. Happy St. Patrick’s Day!

By Chris Logue, GreenStar Food Educator

Prep Time: 30 minutes

Servings: 12 boxties


2 pounds Yukon gold potatoes

¾ cups whole milk

1 ¼ tsp salt

1 large egg

½ cup all purpose flour

¼ tsp black pepper

1 or 2 Tbsp unsalted butter

4 oz. Kerrygold cheddar cheese, grated


Heat oven to 200 F (if you’ll be using the oven to hold the warm boxties).

Grate one pound potatoes using the large holes of a box grater; toss with ¼ tsp salt and put into a medium bowl with cold water. Set aside.

Cut one pound potatoes into large dice, put into medium saucepan and cover with water. Salt well and bring to a boil. Reduce heat to simmer and cook for 8 minutes, or until tender. Drain and mash with cheese and ¼ cup milk until smooth.

Press grated potatoes into a mesh strainer to remove water, and add to mashed potato mixture. In a large mixing bowl, combine egg, ½ cup milk, flour, pepper, and 1 tsp salt, and whisk until smooth.  Add potato mixture and combine.

Heat a large non-stick pan over medium heat. Butter pan and add 2 oz. of batter. Cook pancake until edges are dry and bubbles start to form (5-7 minutes), flip and cook for an additional five minutes. Serve while hot or hold in warm oven.

Serving Suggestions

Serve topped with any of the following:

  • Smoked salmon and dill crème fraiche
  • Applesauce
  • Pickled beets, cucumbers, or onions
  • Horseradish cream
  • Caramelized onion and apples
  • Fennel braised with leeks
  • Hard-boiled eggs with parsley and capers