Begin by placing the quartered Yukon Gold potatoes in a large pot. Cover them with water, add 1 teaspoon of salt, and bring to a boil over medium heat. Cook until the potatoes are fork-tender, approximately 30 minutes. Once cooked, drain the potatoes, mash them until smooth, and set aside to cool slightly before incorporating them into your Irish Cheddar Boxty batter.

While the potatoes are cooling, prepare the whipped sour cream topping. In a mixing bowl, combine 1 cup of heavy cream, ½ cup of sour cream, and ½ teaspoon of salt. Using an electric mixer or whisk, whip the mixture until stiff peaks form, which typically takes about 3-5 minutes. Cover and chill in the refrigerator until you’re ready to serve your delicious Irish Cheddar Boxty.

In a large mixing bowl, whisk 2 eggs until smooth. Gradually mix in ¾ cup of all-purpose flour, 1 teaspoon of baking powder, and remaining 2½ teaspoons of kosher salt to form a thick paste. Slowly incorporate ½ cup of buttermilk, stirring until the mixture is smooth. Carefully fold in the cooled mashed potatoes, grated Yukon Gold potatoes, and 4 ounces of freshly grated Irish cheddar until everything is well combined.

Heat about 2 tablespoons of neutral oil in a large skillet over medium heat. Once the oil is shimmering, pour approximately 2-3 tablespoons of batter for each pancake into the skillet, lightly flattening them with the back of a spatula. Cook the boxty cakes for 3-4 minutes on each side or until they are golden brown. Repeat this process until all of the batter has been used.

When ready to serve, plate the golden-brown boxty cakes and generously top each with a dollop of the whipped sour cream. Garnish with minced chives for a touch of freshness and color.