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Peel 1 potato and cut into 1" cubes. Transfer to a small pot and cover with cold water; season with 1 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are tender, 10 to 12 minutes. Drain. While still warm, pass through a sieve, ricer, or food mill. Let cool completely, 30 to 60 minutes.
Meanwhile, peel remaining 1 potato and grate on the large holes of a box grater. Wrap in a kitchen towel and, over the sink or a large bowl, wring out as much moisture as possible. Discard liquid.
In a large bowl, combine flour, baking soda, black pepper, and remaining 1 teaspoon salt. Add mashed and grated potatoes and stir until combined, then stir in buttermilk, ¼ cup at a time, until a thick batter forms.
In a large, heavy skillet over medium-high heat, heat 2 teaspoons butter and 2 teaspoons oil until butter melts and begins to foam. Using a ¼-cup measuring cup, drop 4 rounds of batter into pan. Cook until crisp on the bottom, 3 to 4 minutes, then flip and continue to cook until cooked through, 2 to 3 minutes more. Transfer to a wire rack. Repeat with remaining butter, oil, and batter.
Divide boxties among plates. Top with scallions. Serve with sour cream alongside.