Boxty with Dairy-Free Sour Cream and Chives

Instructions

1. 1Place a fine-mesh sieve over a large bowl. Grate the about 450 g of potatoes directly into the sieve. Gather the edges of a clean kitchen towel or cheesecloth and twist them tightly to squeeze out as much excess moisture as possible from the grated potatoes.
2. 2In a large bowl, combine the squeezed grated potatoes, the 1 cup of cooked mashed potatoes, the 1/2 cup of gluten-free all-purpose flour, the 1/4 tsp of baking soda, the 1/2 tsp of salt, and the 1/4 tsp of black pepper. Stir to combine.
3. 3Gradually add the 1/2 cup of dairy-free milk to the potato mixture, stirring until it is just combined into a thick batter. Do not overmix.
4. 4Heat the 2 tbsp of olive oil in a large 30.48 cm skillet over medium heat, which is about 175°C. The oil should shimmer when it is hot enough.
5. 5Carefully drop rounded tablespoons of the batter onto the hot skillet, leaving some space between each one. Cook for 3 to 4 minutes per side, until the boxty are golden brown and cooked through. You are looking for a crisp exterior and a tender interior.
6. 6Transfer the cooked boxty to a plate. Repeat with the remaining batter, adding a little more olive oil to the skillet if needed.
7. 7Serve the hot boxty immediately with a dollop of the 1/2 cup of dairy-free sour cream and a sprinkle of the 2 tbsp of chopped chives on top.

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