Boxty
Half the potatoes are boiled and mashed; the other half are grated raw and squeezed dry. Both fold together with flour, milk and an egg into a thick batter. Spoonfuls fry in butter until deep golden on both sides.
Irish
Discover · butter + vegetarian + st-patricks + potato
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Buttery Mashed Potatoes
Maris Piper potatoes peel and chunk, boil in well-salted water until very tender, drain, return to the hot pan to steam off any moisture. Pass through a ricer or food mill into a clean pan. Cold butter cubes whisk in first; warm milk loosens to the right consistency; salt to taste.
Sides
Champ
Spring onions infuse hot milk for 10 minutes off the heat. Floury potatoes boil and dry; everything mashes together with a generous amount of butter. The classic finish: a hollow scooped out of the centre of the mound on each plate, filled with melting butter.
Irish
Colcannon
Floury potatoes boil; cabbage or kale wilts in butter with spring onions; the lot is mashed with hot milk and lots of butter. The cabbage softens but keeps a little texture; the mash should be smooth, with green flecks throughout.
Irish