Boil the potatoes until fork-tender, then drain thoroughly and mash them while still warm. Spread the mashed potatoes on a plate or shallow bowl to cool to room temperature (this typically takes 15-20 minutes). While the mashed potatoes cool, finely grate the raw potatoes using a box grater or food processor, then immediately place them in a clean kitchen towel and squeeze out as much excess moisture as possible—this step is crucial for crispy boxties, as excess water will make them soggy.

In a medium bowl, whisk together the flour, salt, baking soda (make sure to sift it first to remove any lumps), and black pepper. This preliminary mixing ensures the leavening agent is evenly distributed throughout, which helps the boxties rise and achieve a light, fluffy interior.

In a large bowl, combine the room-temperature mashed potatoes with the squeezed raw potatoes, mixing gently to incorporate. Add the dry ingredient mixture from Step 2, then pour in 1 1/2 cups of the buttermilk and fold everything together until just combined—the batter should be thick and chunky, not smooth. I like to reserve the extra 3/4 cup buttermilk nearby in case the mixture seems too stiff; you want a batter that holds together but isn't overly wet, as this affects the texture of the final boxties.

Place a large skillet or griddle over medium-high heat and add a generous amount of butter (about 2-3 tablespoons to start, adding more as needed between batches). Once the butter is foaming and the pan is hot, use a 1/3 cup measure or ice cream scoop to portion the batter onto the pan, spacing them a few inches apart. Gently flatten each portion into a patty about 1/2 inch thick using the back of the scoop or a spatula, then fry for 3-4 minutes on the first side until golden brown and crispy. Flip carefully and fry the other side for another 3-4 minutes until equally golden.

As each batch of boxties finishes cooking, transfer them to a warm plate or oven-safe dish. If making ahead or cooking in batches, keep finished boxties warm in a 200°F oven while you cook the remaining batter. Serve the boxties hot, and I find they're best enjoyed immediately with a dollop of sour cream or alongside eggs and bacon for a traditional Irish breakfast.