Potato bread



°750 g (1.65 lbs) potatoes

°30 grams (6 teaspoons) butter molten

°1 ½ cup plain flour

°good pinch of salt omit if salted butter

° extra butter and olive oil for frying



Peel and cut the potatoes into wedges or large chunks. Adding to pot of cold water.

Bring the potatoes to a boil, then reduce the heat to high. Cook the potatoes until tender and cooked through.

Pass the potatoes through a colander and let cool.

When the potatoes are cool enough to handle, place them in a potato masher and mash your potatoes in a large bowl.

Otherwise, use a potato masher and mash well, making sure there are no lumps.

Adding rest ingredients to the bowl.

If you're adding extra ingredients to spruce up your Irish Potato Bread, now is the time to do it. More info above or in the note section of the recipe card.

Using a spoon, combine the ingredients until it becomes difficult to continue mixing.

Continue mixing the dough in the bowl with your hands.

Checking consistency of dough.

If you find your dough a little too sticky to handle, add a little more flour to make it manageable.

Remove the dough from the bowl and place it on a lightly floured surface. Give it a quick knead until smooth.

If you still find the dough a little too sticky, add a little flour while kneading.

The dough is rather sticky, but should be manageable with flour dusted hands.

Divide the dough into six equal portions and form into balls.

You can use a clean kitchen bench or a wooden board covered with parchment paper.

Lightly flour a rolling pin and roll out the ball of dough to desired thickness.

3mm (one eighth of an inch) for thin bread or half a centimeter (just under a quarter of an inch) for thicker bread.

Cut the rolled out dough into quarters.

Alternatively, you can bake them whole for bigger chunks of Irish potato bread.

Place a nonstick skillet over medium heat. Add a drizzle of olive oil and a knob of butter.

Once the butter has melted, add chunks of batter to the skillet.

Fry them on one side until golden brown, then flip them over with a spatula. Once the other side is golden brown and the bread is cooked through, remove it from the pan.

Place the baked Irish Potato Bread on a tray in the oven over low heat to keep warm. Be sure to line the bread with foil to prevent it from drying out.

Continue cooking the rest of the dough. Add more butter and oil to the skillet as needed.

Enjoy !

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