Description
This classic Irish Potato Bread recipe combines creamy mashed potatoes with flour and baking powder to create a tender, flavorful bread cooked on the stovetop. Soft on the inside with a golden crust, this bread is perfect for breakfast or as a side with your favorite Irish dishes.
Ingredients
Scale
Potato Bread
- 2 cups mashed potatoes (about 2 large potatoes)
- 2 cups all-purpose flour, plus extra for dusting
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter, softened
- 1/2 cup milk
- 1 large egg
- 1 tbsp chopped fresh chives (optional)
- Extra flour for dusting
Instructions
- Prepare the Potatoes: Peel and boil the potatoes in salted water until tender. Drain and cool slightly, then mash until smooth using a masher or ricer. Measure 2 cups of the mashed potatoes and set aside to cool completely.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to distribute evenly.
- Cream Butter with Potatoes: In a separate bowl, cream the softened butter and cooled mashed potatoes together until smooth and well combined, using an electric mixer or wooden spoon.
- Add Milk, Egg, and Chives: Stir in the milk and egg into the potato mixture until fully blended. If using, fold in the chopped fresh chives gently.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the potato mixture, stirring gently until a soft dough forms. Add extra flour a tablespoon at a time if the dough is too sticky.
- Knead the Dough: Turn the dough onto a floured surface and knead gently for about a minute until it comes together. Avoid over-kneading to keep the bread tender.
- Shape the Bread: Pat the dough into a ½ inch thick circle. Cut into wedges or use a round cutter to make individual rounds.
- Preheat Skillet: Heat a skillet or flat griddle over medium heat and lightly grease with butter or oil.
- Cook the Potato Bread: Place wedges or rounds in the skillet and cook for 5-7 minutes on one side until golden brown. Flip and cook the other side for another 5-7 minutes. Cook in batches as needed without overcrowding.
- Cool and Serve: Remove cooked bread from skillet and let cool slightly on a wire rack. Serve warm or at room temperature.
Notes
- Ensure mashed potatoes are fully cooled before mixing to prevent the dough from becoming too sticky.
- If dough is sticky, add extra flour gradually to achieve the right consistency.
- Cooking on medium heat helps achieve a golden crust without burning.
- Chives are optional but add a nice fresh flavor to the bread.
- Store leftover bread in an airtight container; reheat in a skillet or microwave before serving.