This is the final version of boxty, using a mixture of regular Idaho potatoes and red skinned potatoes.

recipe repeated:
1 + ½ pounds potato (I used one Idaho potato {about 1/2 pound} and five small red skinned ones)
½ cup milk
3 cups flour
1 cup shredded cheese
2 tablespoons Parmesan cheese
Teaspoon salt
1 oz butter
4 tsp baking powder (one for the recipe and three to convert regular all purpose flour to self-rising)

Boil half of the potatoes and mash them as you would for normal mashed potatoes however do not add milk or butter.
Take the other half of the potatoes and shred them fine. Mix this with the milk and then slowly mix together both potato mixtures.
Sift the flour and baking soda together, mixing them completely, then add in the cheese before slowly adding this to the potato mixture, mixing until it is thoroughly mixed. Add flour if it is coming out too thin.
Mix the mixture until it becomes a rough dough. Either make one large loaf or split into four 4 inch discs for personal loaves. Cut a cross into each loaf for decoration and bake at 400 degrees for thirty minutes. It should rise and brown evenly. For additional browning you can coat the top of the loaves with either melted butter or with an egg wash (roughly beat one egg in a cup and use a pastry brush to brush the tops of the loaves with the beaten egg. This promotes browning.)