Begin by grating the raw potatoes and placing them in a clean kitchen towel. Wring out as much liquid as possible, discarding the starchy water, to achieve the right texture in your pancakes.

In a small bowl, combine the flour, baking powder, and salt. This dry mix will help create a fluffier pancake, setting the perfect foundation for your Boxty.

In a large mixing bowl, gently fold the cold mashed potatoes into the grated raw potatoes. This mixture is the heart of your pancakes, blending flavors and textures beautifully.

Beat the eggs and slowly incorporate them into the potato mixture, followed by the buttermilk. Mix gently, adding more buttermilk if needed to adjust the consistency, while ensuring not to over-mix.

Warm a generous amount of butter or oil in a heavy skillet or griddle over medium-high heat. The pan should be hot enough that a drop of batter sizzles upon contact.

Scoop heaping tablespoons of the batter onto the hot surface, gently flattening them into round shapes. This will create those beautifully golden circles of goodness!

Cook for 3-4 minutes per side, adjusting the heat as necessary to ensure even browning and that the raw potato is thoroughly cooked throughout.

Transfer the cooked Boxty to a warm oven while you fry up the remaining batches; this keeps them cozy and ready to serve.