For Boxty

Start by making the mashed potato. Peel, wash, and dice 1 medium potato. Cook in boiling water for 12 – 15 minutes until potato is tender. Drain the water, add 1 tbsp of butter, 2 tbsp of milk, and salt and pepper to taste. Then mash until creamy. 

Peel, wash, then grate the 2nd potato. Place grated potato in a colander to drain; squeeze to remove excess liquid. Pat dry with a paper towel.

In a large bowl, combine the grated potato, milk, flour, mashed potato, salt and pepper.

Let stand for 20 minutes. This step is key to allowing the boxty batter to thicken.

For Mushroom Filling
While the boxy batter is thickening, in a large nonstick skillet, heat oil and melt butter over medium-high heat. (If using frozen mushrooms, be sure to defrost and drain first to avoid overly thinning the sauce.)

Add mushrooms to skillet and leisurely cook, without crowding them, until golden brown. 4-5 min.

Just before they are done, add the garlic, salt, and pepper. Add white wine and stir for 1 minute. Add broth, cream, and parmesan and stir, bringing the sauce to a strong simmer. Cook time may vary, but 8-10 minutes at a simmer should bring the sauce to desired consistency.

Once the sauce has thickened to a gravy-like consistency, add the thyme then remove from heat and keep warm.

For Boxty
Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. When the skillet is hot, pour 3/4 cup of batter into the center of the skillet; spread batter evenly (I use the bottom of the plastic measuring cup I used to pour the batter to spread it evenly into a circle, like a pancake or crepe).

Cook until the top of the boxty appears dry and bubbles appear; you’ll see the boxty turning a shade darker as it cooks from the outside edges inward (about 3 -4 minutes).

Flip the boxty over using a spatula and cook 3 minutes longer or until golden brown on each side.

Remove from pan and keep warm on a plate with a cover. Repeat with the remaining batter, coating the skillet with cooking spray as needed.

Combine
Once you’ve made your boxties, spoon 1/4 cup of filling into the center of the potato pancakes and fold over. Finish by topping each one with the remaining sauce. Serve immediately and enjoy!