Irish Potato Pancakes
Serving Size: Serves 4-6
2 pounds, peeled Yukon Gold Potatoes, peeled
3/4 cup whole milk
1 1/4 teaspoon, plus more for seasoning fine sea or Kosher
1 large egg
1/3 cup All-purpose flour
1/4 teaspoon Freshly grated pepper
1-2 tablespoons unsalted butter, but into small pieces
Adapted From: Taste of Home
A tasty side for meat.
Heat the oven to 200 degrees. Chop half of the potatoes into large dice,
place in a medium saucepan, salt generously, and cover with cold water by 1
inch. Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender, about 8 minutes.
Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with ¼ teaspoon of the salt and place in a fine mesh strainer set over a medium bowl; set aside. When the boiled potatoes are ready, drain them, and return them to the pot, add ¼ cup of the milk, and mash until the potatoes are smooth. With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes. Place the egg, remaining ½ cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. Add the potatoes and stir until evenly incorporated. Heat a large nonstick frying pan or griddle over medium heat.
Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: if the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
Once the pan is ready, add enough butter to lightly coat the bottom when
melted. Drop 3 dollops (about ¼ cup each) of the batter into the pan and spread each to about ¼ inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter. Serve warm.