Irish fare

Irish Potato Bread | Makes 8 | Serves 4

1¾ cups smooth mashed potatoes 

(1 very large cooked potato or 2 medium)

¾ cup self-rising flour

¼ teaspoon powdered mustard

½ teaspoon sea salt

Several grinds of black pepper

1 tablespoon snipped chives or 2 tablespoons 

chopped parsley

1 extra-large egg, beaten

Butter for frying

Mix mashed potatoes with flour, mustard, salt, pepper, and herbs with a wooden spoon, not a food processor (otherwise, you’ll get a gluey mess).

Work in beaten egg to make a firm dough. If it is very soft and sticky, work in a little more flour.

Turn dough onto a floured work surface. Flour your hands, then knead the dough once or twice to make a smooth ball. Divide dough into 8 equal portions and shape each one into a small cake, about 2½ inches across.

Heat a little butter in a large, heavy nonstick skillet and cook breads over medium heat for about 7 minutes on each side, until they turn good golden brown and are slightly puffed. Serve immediately.