Irish Potato Pancake

Peel and cut 2 potatoes into quarters. Place in a medium saucepan, salt generously, cover with water and over high heat bring to a boil.
Reduce the heat and simmer for 15 to 20 minutes until fork tender.

While waiting, grate the remaining raw potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer. Set over the bowl and let the excess fluid and starch from the grated potatoes drip. Discard the fluid.

Once the boiled potatoes are ready, drain them. Transfer to a pot, add the buttermilk and mash until smooth.

In a small bowl, place the all purpose flour, baking powder and salt. Set aside.

In a large bowl, combine the mashed potatoes with the grated raw potatoes. Add in the flour mixture and mix it well.
Gradually add in the buttermilk and stir gently, make sure do not over mix.
The mixture should be a very firm and thick batter, almost like a dough. If needed, add more buttermilk.

Heat the frying pan over medium high heat, and melt the butter.
Scoop out the batter on the pan, flatten and shape into a round pancake shape. Cook until the pancake bottom are golden brown, it takes about 4 to 5 minutes. Flip and cook the other side until golden brown too, about 4 to 5 minutes.

Repeat with the remaining butter and boxty batter. Serve them on a plate, add a spoonful of sour cream and sprinkle some chopped chives.