Ingredients
- Cooked and mashed potatoes (cooled) – 2 cups
- All-purpose flour – 2 cups, plus more for dusting
- Baking soda – 1 teaspoon
- Salt – 1 teaspoon
- Buttermilk – 1/2 cup, or as needed
- Melted butter – 2 tablespoons
- Vegetable oil – 1 tablespoon (for the pan/griddle)
- Fresh parsley (chopped) – 2 tablespoons (optional)
Instructions
- Step 1: In a large bowl, combine the cooked mashed potatoes, flour, baking soda, salt, and chopped parsley (if using). Mix well until mostly combined.
- Step 2: Gradually add the buttermilk to the potato mixture, mixing until a soft dough forms. The dough should be slightly sticky but manageable. Add a little extra flour if too wet.
- Step 3: Lightly flour a clean surface. Turn the dough out onto the floured surface and gently knead for a minute or two until it comes together into a smooth, slightly sticky disc.
- Step 4: Heat a lightly oiled griddle or large frying pan over medium heat.
- Step 5: Divide the dough into two or four equal pieces, depending on the desired size of your potato bread. Gently flatten each piece into a circle about 1/2 inch thick.
- Step 6: Cook the potato bread on the hot griddle for 5-7 minutes per side, or until golden brown and cooked through. Serve warm with butter.
Notes
- Store leftover potato bread wrapped tightly at room temperature for up to 2 days, or freeze for longer storage.
- For a warm, comforting treat, reheat slices in a dry skillet over medium-low heat until slightly crispy.
- Serve warm potato bread with a generous slather of Irish butter or alongside a hearty stew for a truly authentic experience.
- Chef's tip: Don't over-knead the dough – a gentle touch keeps the bread tender and prevents it from becoming tough!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American