Instructions:

Begin by grating the raw potatoes using a box grater or food processor. After grating, place the grated potatoes in a muslin cloth or kitchen towel and squeeze out as much excess liquid as possible.

In a mixing bowl, combine the grated potatoes with the mashed cooked potatoes until well blended.

Add the all-purpose flour, baking powder, and salt to the potato mixture, then pour in the buttermilk (or milk). Mix until the ingredients are fully incorporated, forming a batter. If desired, let the batter rest for about 15-30 minutes.

Heat a large skillet or frying pan over medium-high heat and add the butter or oil. Once the fat is hot, scoop a portion of the potato mixture and form it into a patty, then place it in the pan. Repeat with the remaining mixture, ensuring not to overcrowd the pan.

Cook the patties for about 4-5 minutes on one side until golden brown, then carefully flip them over and cook for another 4-5 minutes until both sides are crispy and cooked through.

Remove the cooked boxty from the pan and drain on paper towels if desired. Serve hot with your choice of toppings and enjoy!

For the best results when cooking boxty, be mindful of the heat. Moderate heat is key to ensuring that the exterior becomes crispy without burning, while the interior cooks properly. Boxty is traditionally served on St. Brigid's Day, which adds to its cultural significance.

If you're experimenting with different frying fats, know that butter provides a rich flavor, while oil can yield a slightly crisper texture. Additionally, consider letting the batter rest before frying to enhance the final texture of the pancakes. Enjoy your delicious homemade boxty!