McGuire's Irish Boxty Recipe Copycat

This copycat McGuire's Irish Boxty Recipe is perfect for making this delicious Irish Pub appetizer at home! These Irish boxties feature cheesy garlic mashed potatoes rolled in a crispy panko coating lightly fried until golden brown. Delish!

Course Appetizer

Cuisine American, Irish

Keyword Irish Boxty Copycat, McGuire's Irish Boxty Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings boxties

Calories 71kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 ½ cups leftover mashed potatoes (cold from fridge from previous 1-3 days)
½ cup sharp cheddar cheese or pepper jack cheese (packed)
¼ tsp garlic powder
1 TBSP chopped chives or scallions
⅛ tsp salt and pepper
¼-⅓ cup flour
1 large egg (whisked)
¾ cup panko
oil for frying (avocado oil, peanut oil, or vegetable oil)
chopped parsley and freshly grated parmesan to garnish (optional)

TASTY DIPPING SAUCES

sour cream
restaurant-style salsa
spicy guacamole
jalapeno dip
horseradish sauce
avocado crema

Instructions

STEP 1: PREP THE MASHED POTATOES

I love these with garlic mashed potatoes! In a medium bowl, combine cold leftover mashed potatoes (straight from the fridge is best) with grated cheese, chives, and garlic powder. Season with a pinch of salt and pepper and mix well with a large spoon.

STEP 2: ROLL INTO BALLS

Use a small cookie scoop with a 2 tsp or 1 TBSP capacity to easily scoop and release mixture then roll into balls *OR* simply eyeball it, rolling approx. 2-3 teaspoons of the mashed potato filling into 1-inch balls.
NOTE: If they aren’t cold and keeping their shape, place in the fridge for 10-20 minutes to set so they will hold their shape when fried.

STEP 3: PREPARE THE COATING

Place flour, egg, and panko each in their own shallow bowl. Whisk the egg until the white and yolk are well combined.
Dredge each mashed potato ball in flour to coat, then dip/coat in beaten egg, followed by a dredge in the panko until fully coated.

STEP 4: FRY THE MASHED POTATO BALLS

In a small pot, heat about 2-3 inches of oil to 375℉.
Use a slotted metal spoon to carefully add in the mashed potato balls to the hot oil, frying just 3-4 at a time.
Use the slotted spoon to lightly stir the balls in the beginning to prevent sticking.
Fry each batch for 2-3 minutes or until they are fully browned and crispy. Use the slotted spoon to remove from the oil and place on a paper towel lined baking sheet to drain. Repeat with the remaining mashed potato balls.
Enjoy while hot and crispy with sour cream for dunking or your favorite dips from the list above.
McGuire's tops their boxties with freshly grated parmesan and chopped parsley as a tasty garnish. Feel free to follow suit!

Notes

To make an easy Avocado Crema, simply mash avocado (or blend with a processor or immersion blender) into sour cream and season with a little sea salt and garlic powder. You can even add a bit of lime juice if desired.

Leftover mashed potato balls can be fried, cooled, frozen, then air fried at a later date. I use the air fry setting on my oven for the frozen mashed potato balls, which takes around 16-18 minutes at 375℉. A small countertop airfryer can cook them even faster. Arrange in a single layer (working in batches if needed) and check at around 10 minutes (then a few minutes after) for a crispy exterior and a piping hot center.

Nutrition Facts below are estimated for each fried mashed potato ball (made with 2 tsp of filling per ball) using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition