A cheesy take on the classic boxty, this Irish cheddar boxty recipe makes a rich, cheesy potato pancake you’ll want all the time.
These Irish cheddar boxty cakes are the cheesy potato pancakes that dreams are made of.
I love cheese, potatoes, and pancakes. This Irish cheddar boxty recipe marries all these delicious things into one irresistible pancake. You’ll want these at your St. Patrick’s Day table this year! Or, if we’re being honest…at any table any time of the year, really.
This Irish cheddar boxty follows my Irish boxty recipe but adds aged Irish cheddar to the batter for a salty, nutty, tangy flavor that just tastes so good.
What Irish cheddar should I use?
I used Claddagh Bó Aged Irish Cheddar, which was delicious. The flavor was buttery and nutty, with a subtle tangy undertone. Like most cheddars, the flavor can vary drastically depending on various factors. Almost any Irish cheddar will work in these boxty cakes; I recommend reaching for one with a description that sounds good to you. Kerrygold makes a delicious aged Irish cheddar that they market as being well-balanced, sharp, and creamy, so this would make for a crowd-pleasing option to add to your boxty! If you like sharp, bold cheeses, try Kerrygold’s Reserve Irish Cheddar, which is aged for 2 years and has a stronger flavor.
How to make Irish cheddar boxty
After you pick out your Irish cheddar of choice, it’s time to start the boxty. You only need a few ingredients.
- Potatoes: Use a starchy potato like Yukon gold or russet potatoes.
- Batter: The batter combines flour, baking powder, salt, eggs, and buttermilk.
- Irish cheddar: You’ll need 4 ounces, which you’ll grate on a box grater.
How to make it
- Step 1: Prepare the potatoes. Peel and boil half the potatoes until fork-tender. Mash with a fork and set aside. Grate the other half of the potatoes on a box grater and squeeze out all the excess water.
- Step 2: Make the whipped sour cream. While you wait for the potatoes to boil, combine the sour cream, heavy cream, and salt in a large bowl. Beat with an electric mixer until stiff peaks form. Refrigerate until needed.
- Step 3: Make the boxty batter. Whisk two eggs in a large bowl. Add the flour and baking powder and combine until a thick paste forms. Add the buttermilk and whisk until smooth. Add the grated potatoes, mashed potatoes, and grated Irish cheddar. Mix until you have a thick batter.
- Step 4: Fry the boxty. Spoon the batter into a hot skillet and cook the boxty for 3 to 4 minutes. If you have a larger skillet, you can fry a few boxty cakes at a time.
From there, you can serve them up! Pile the whipped sour cream on top and finish with freshly minced chives. These are also delicious with Kerrygold butter slathered on top!
Irish Cheddar Boxty Recipe
Ingredients
- 1 pound Yukon gold potatoes (peeled and quartered)
- 1 pound Yukon gold potatoes (peeled and grated on a box grater, excess water squeezed out through a cloth)
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 3½ teaspoons kosher salt (divided)
- 2 eggs
- ½ cup buttermilk
- 4 ounces Irish cheddar cheese (freshly grated)
Whipped sour cream:
- 1 cup heavy cream
- ½ cup sour cream
- ½ teaspoon salt
For serving:
- 2 teaspoons chives (minced)
- Softened butter (if not serving with whipped sour cream)
Instructions
Boil the potatoes:
- Add the 1 pound of quartered potatoes to a large pot and cover with water. Add 1 teaspoon of kosher salt. Bring to a boil, reduce the heat, and simmer for 30 minutes or until fork-tender. Drain and mash with a fork or potato masher. Set aside.
Make the whipped sour cream:
- Combine the heavy cream, sour cream, and salt in a large bowl. Use a mixer to blend until stiff peaks form. Taste and season with more salt if desired. Transfer to the refrigerator until needed.
Make boxty batter:
- Add 2 eggs to a large bowl and whisk until smooth. Add ¾ cups flour, 1 teaspoon baking powder, and 2 teaspoons salt to the bowl of eggs and whisk until combined into a thick paste.
- Add buttermilk and whisk until smooth. Add mashed potatoes, grated potatoes, and grated Irish cheddar. Mix until combined into a thick batter.
- Heat 1 tablespoon of neutral oil in a large skillet over medium heat. Once hot, add a spoonful of batter (about 2 to 3 tablespoons total) and smooth out into a circle. Fry for 3 to 4 minutes per side until golden brown. Transfer to a plate. Continue frying until all cakes are made, adding more oil between batches if needed. Batter yields about 8 boxty cakes total.
To serve:
- Place a boxty cake on a plate and spoon the whipped sour cream on top. Finish with freshly minced chives. Enjoy!
