POTATO BOXTY

I N S T RU C T I O N S

  1. Place cubed potatoes in a saucepan, cover with salted water, and bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 10 minutes. Drain, transfer to a bowl, and mash with 1/2 cup milk and butter until smooth.

  2. Mix in remaining milk, flour, egg, salt, pepper, chives, and McCall’s 6-Month Aged Irish Cheddar. Stir until well combined.

  3. Heat a nonstick skillet over medium heat with olive oil. Pour 1/4 cup batter into the skillet, forming 3-inch circles. Cook in batches for 5 minutes per side, nudging gently with a spatula to keep round shapes.

  4. Serve hot, topped with sour cream and your favorite garnishes. Enjoy these cheesy, golden potato pancakes!

I N G R E D I E N T S

  • 7 oz McCall’s 6 Month Aged Irish Cheddar, shredded or cubed

  • 2 lbs russet or Yukon gold potatoes, peeled and cubed

  • ¾ cup milk, divided

  • 2 tbsp butter

  • 1 cup flour

  • 1 large egg, lightly beaten

  • Salt and freshly ground pepper to taste

  • ¼ cup chopped chives

  • Olive oil for pan frying

  • Optional: sour cream, tomato, lettuce, onion, banana peppers, cucumber, and balsamic capers for garnish

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