Ingredients
Scale
- Cooked mashed potatoes (cooled) 1 cup
- All-purpose flour 2 cups, plus more for dusting
- Baking soda 1 teaspoon
- Salt 1 teaspoon
- Buttermilk 1 cup
- Melted butter 2 tablespoons
- Optional: 1/4 cup chopped scallions
- Optional: 1/4 cup grated cheddar cheese
Instructions
- Step 1: In a large bowl, combine the flour, baking soda, and salt. If using, add the chopped scallions and/or grated cheddar cheese.
- Step 2: Add the mashed potatoes to the dry ingredients and rub them in with your fingertips until the mixture resembles coarse breadcrumbs.
- Step 3: Make a well in the center of the mixture and pour in the buttermilk. Stir until just combined. The dough will be slightly sticky.
- Step 4: Turn the dough out onto a lightly floured surface and gently knead for a minute or two, just enough to bring it together. Avoid over-kneading.
- Step 5: Divide the dough in half. Shape each half into a round, about 1 inch thick. Use a sharp knife to score a deep cross on top of each round.
- Step 6: Heat a lightly oiled griddle or large skillet over medium heat. Cook the potato bread rounds for 8-10 minutes per side, or until golden brown and cooked through. A toothpick inserted into the center should come out clean. Brush with melted butter before serving.
Notes
- Store leftover potato bread wrapped tightly at room temperature for up to 2 days, or in the refrigerator for up to a week.
- Reheat slices in a dry skillet or toaster for a warm, crispy texture that revives its fresh-baked flavor.
- Serve warm with a generous slather of Irish butter or alongside a hearty stew for a truly authentic experience.
- Don't overwork the dough; gently bringing it together ensures a tender crumb and avoids a tough bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American