Annika Eats

Mashed Potato | Potato Salad | Boxty

This series is my way of showcasing one ingredient in three different ways. They are everyday recipes that you can whip up easily. We learn how to cook mashed potatoes, potato salad and boxty aka potato pancakes.

The start of my 3 ways series is to introduce to you simple cooking/baking with one ingredient. We can get so bummed out trying to figure out what to cook as we get bored of eating the same meal over and over again. This series is here to introduce different cooking techniques and methods using one ingredient. It is meant to spark inspiration as all these dishes can be served with anything you like and however you choose. Hence my first ingredient has to be Potatoes as it is such a versatile ingredient and you can do so many amazing things with it!

Before we get into the recipes itself let us talk little about potatoes. There are over 4000 kinds of potatoes and over 300 categories that cover them but there are 3 main types of potatoes, we have floury potatoes, waxy potatoes and all purpose potatoes. They serve different purposes as the texture varies once cooked. 

Floury –

These potatoes are creamier once cooked hence they are great for mash, mousse and puree. They are also good to use in cutlets and baking bread. 

Waxy –

They hold their shape hence they are good for baking, frying and roasting. You can make fries, baked potato, potato gratin, potato salads etc. 

All purpose –

They are a combination of both the above and work equally well in most recipes. You can use they across all cooking/baking unless specified otherwise. 

All potatoes must be placed in cold water and brought to a boil this helps with even cooking of the potato. Today we are making my favorite, go-to potato recipes. Mashed potato, Potato salad and Boxty. These recipes are simple, easy and delicious. They don’t need much effort and come together really easily. Let us look at each recipe.

Mashed Potatoes

There are many ways to make mashed potatoes but this is my way of making it. I like my mash really creamy and almost similar to that of a potato puree. You can make it more stiff by adding less liquid. We start the recipe by boiling our potatoes in salted room temperature water. We bring this to a boil and let them cook until completely soft. While that is going get the milk, cream and butter in a sauce pan until warm. Once the potatoes are cooked, drain the water out and peel the skin off. Add the potatoes into a food processor and pour over the milk mixture, add seasoning and blend until smooth. This makes a very creamy and light mashed potatoes. You could reduce the milk to keep it more stiff but I love this texture. 

You can serve this with grilled chicken, pan seared salmon, steak, sautéed mushrooms or anything you like. Once the mash is made it should be served hot. You make it ahead, can cover it with cling film and heat it in the over for 10 mins just before serving. Also, you could store in the fridge in an air tight container for up to 4 days. 

Potato Salad

I love using baby potatoes here cause we don’t need to prep them much as the skin is softer, it can be eaten as it is. They don’t take to much time to cook. Also they look really cute since they are so tiny but mainly, traditional potato salad used up the small potatoes that weren’t useful as compared to the large ones. This recipe uses a bunch of pantry and fresh ingredients, we use capers, pickles, fresh celery, spring onions, garlic and boiled eggs. As for the dressing, I love using full fat yogurt instead of mayo as I am not a fan of mayonnaise but the dressing is absolutely delicious! We need greek yogurt, mustard, olive oil, tahini, vinegar with a little salt and pepper. Everything gets mixd together until just combined. We garnish with freshly chopped chives. 

This is a meal in itself and doesn’t need anything more to serve along side it but some lettuce would be good as well. Once the salad is tossed it needs to be served immediately as the yogurt will release some of its liquid (hence why it is best to use full fat yogurt here). I would recommend tossing half the sauce into the salad and keeping the other half to pour over the top upon serving. You can store this in an air tight container for 2-3 days but the without all the dressing as it will get runny. 

Boxty

This recipe is basically a potato pancake that is amped up. It is an Irish recipe so get mixing because St. Patricks Day is around the corner. We use a combination cooked and raw potato here as we are cooking the pancakes over a sauté pan. The raw potato is grated into a large bowl and we add the boiled potato into it. The rest of the ingredients go into the bowl as well, such as flour, cheddar cheese, spring onions, baking soda, salt, pepper, buttermilk. Once the batter is combined we cook a little at a time over medium heat on a sauté pan for 3 mins on each side until golden brown. Remove from the pan and serve.  

I love having them with a fried egg, crispy bacon and some spring onions on top. They are yummy on their own as well. My mum loves having them with hot sauce while dad loves it with an additional slice of cheese on the top. They are travel friendly and I have been guilty of carrying them in a ziplock bag just incase I got hungry on my way to meetings. They last well in the freezer in zip lock bags fro upto 1 month and in the fridge for upto 3 days. 

They are all simple recipes to whip up but more importantly they are all so different. Hence the next time you don’t know what to make and you’ve got a bunch of potatoes, make sure to give one of these recipes a go. 

Now that we have covered how to make them, let us get into the kitchen. Happy Cooking Ninjas!

Mashed Potato | Potato Salad | Boxty

This series is my way of showcasing one ingredient in three different ways. They are everyday recipes that you can whip up easily. We learn how to cook mashed potatoes, potato salad and boxty aka potato pancakes.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Appetizer, Side Dish, Finger food, Brunch, Starter, Dinner, Lunch
Cuisine American, Irish
Servings 4 people

Equipment

  • Mashed potatoes -
  • Large pot
  • Food processor
  • Spatula
  • Small sauce pot
  • Potato salad -
  • Medium pot
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Spatula
  • Knife
  • Chopping board
  • Boxty -
  • Grater
  • Large mixing bowl
  • Spoon
  • Sauté pan

Ingredients
  

Mashed potato -

  • 500 gm Potatoes boiled and peeled
  • 1/2 cup Milk
  • 3 tbsp cup Heavy cream
  • 1/4 cup Butter
  • Salt & Pepper

Potato Salad -

  • 500 gm Baby potatoes boiled
  • 3 Eggs boiled & chopped
  • 2 Spring onions chopped
  • 1 stick Celery chopped
  • 1/4 cup Capers chopped
  • 3 tbsp Pickles chopped
  • 2 Garlic cloves minced

Potato Salad Sauce -

  • 1/2 cup Greek yogurt
  • 3 tbsp Olive oil
  • 1/2 tsp Vinegar
  • 1 tbsp Mustard
  • 1/4 cup Tahini
  • Salt & Pepper

Boxty -

  • 150 gm Mashed cooked potato
  • 150 gm Raw grated potato
  • 150 gm Flour
  • 1/2 tsp Baking soda
  • 150 gm Buttermilk
  • 1 Spring onion chopped
  • 75 gm Cheddar cheese grated
  • Salt & Pepper

Instructions
 

Mashed Potatoes

  • In a pot add your washed potatoes, fill it with water all the way and add salt. Bring to a boil and let them cook until completely soft. You might need to add more water.
  • While that is going heat the milk, cream and butter together until boiling.
  • Peel the boiled potatoes and add into the food processor. Pour over the milk mixture and season. Blend until smooth, be patient and let this take its time. Taste and season again if needed. Garnish with a knob of butter.

Potato Salad

  • In a medium pot add the baby potatoes and pour water over, add salt and bring to a boil. Cook until soft but not mushy.
  • Mix all the ingredients for the potato salad sauce together until combined and set aside.
  • Add the boiled eggs (that are chopped), chopped celery, capers, pickles, garlic spring onions and potatoes in a large bowl. Pour over the sauce and stir together until combined. Garnish with chopped chives.

Boxty

  • In a medium bowl add the cooked potato, raw grated potato, flour, cheddar cheese, spring onions, baking soda, salt, pepper. Stir together and pour over the buttermilk.
  • Once the batter is combined we cook a spoonful of it at a time over medium heat on a sauté pan for 3 mins on each side until golden brown. You can cook in butter or olive oil.
  • Remove from the pan and serve with a fried egg, crispy bacon and some spring onions on top.

Notes

Mashed Potatoes - Over boil the potatoes to help make it creamier. If you don’t have a food processor you could use any blender you have. Or just use a masher.
To make the mash more thick, reduce the milk mixture in the blending process.
Potato Salad - Do not over boil the potatoes as they will get smashed in the salad. I like to cut up the larger potatoes into halves. Do not over mix the salad. Mix it just before serving.
Boxty - Mix the batter well before cooking as all the ingredients need to be coated with the flour and buttermilk to hold its shape.

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