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
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.