Irish Boxty Potatoes – served with roasted mushrooms & vegetables

Mon, 16 March 2026

Ingredients – (Serves 4)

250g leftover potato mash

250g peeled and grated, raw potato

250g plain flour

1 tsp baking soda

300ml buttermilk (or plant based Oat milk)

8 large mushrooms

200g kale (or spinach)

1 finely chopped onion

2 tbl Dijon mustard

250ml cream (plantbased if needed)

Irish sea salt and ground black pepper

Method -

Put the mashed potato, raw grated potato (washed and dried), flour and baking soda in a mixing bowl and combine. Slowly add the milk, until you have a wet batter like consistency. Season with sea salt and ground black pepper.

Place the mushrooms onto a roasting tray & drizzle with Irish rapeseed oil, add sprigs of rosemary and garlic gloves, season and place into a hot oven to cook for 5 minutes.

Add the chopped onion to a warm saucepan and cook until soft, add in the mustard, stir until combined and then add the cream, leave on a low heat to reduce and season.

Cook the kale in boiling salted water for 2 minutes or until soft.

Heat a non-stick frying pan on a medium heat with a splash of rapeseed oil and a little butter. When the butter begins to foam, spoon heaped tablespoons of the boxty mixture

into the frying pan and fry for 3-4 minutes on each side until golden brown. Drain onto kitchen paper, then add the kale to the pan and season

Add the boxty to a plate and stack with the mushrooms and kale, pour the sauce around and enjoy……