Irish Potato Bread with Butter (Printable Version)

Soft, golden potato bread, pan-fried to perfection. A traditional Irish favorite, served warm with creamy butter.

# What You'll Need:

→ Potatoes

01 - 1 pound floury potatoes, peeled and quartered

→ Dairy

02 - 3.5 tablespoons unsalted butter, plus extra for serving
03 - 1/4 cup whole milk

→ Dry Ingredients

04 - 1 cup all-purpose flour, plus extra for dusting
05 - 1 teaspoon fine sea salt
06 - 1/2 teaspoon baking powder

# Step-by-Step:

01 - Place the peeled and quartered potatoes in a saucepan with salted water. Bring to a boil and cook until fork-tender, approximately 15 minutes. Drain thoroughly and return to the hot pot to evaporate any residual moisture.
02 - While the potatoes are still warm, mash them meticulously until completely smooth and free of lumps.
03 - Add the specified amount of unsalted butter and whole milk to the mashed potatoes. Mix vigorously until thoroughly combined and smooth.
04 - In a large mixing bowl, whisk together the all-purpose flour, fine sea salt, and baking powder. Gradually incorporate the warm potato mixture into the dry ingredients, mixing gently until a soft, cohesive dough forms.
05 - Transfer the dough to a lightly floured work surface. Briefly knead until the dough is smooth. Pat or roll the dough out to an even thickness of approximately 1/2 inch.
06 - Using a knife or a round cutter, divide the flattened dough into 8 uniform triangles or rounds.
07 - Heat a non-stick skillet or griddle over medium heat. Cook the potato bread slices in batches for 3–4 minutes per side, until they achieve a golden-brown color and a crisp exterior.
08 - Serve the potato bread warm, generously spread with additional unsalted butter.

# Expert Advice:

01 -
  • You'll adore how quickly this comes together, transforming humble potatoes into a versatile treat.
  • It's an incredibly satisfying way to use up leftover mashed potatoes, making every bite feel like a cozy indulgence.
02 -
  • Overworking the dough after adding flour will make your potato bread tough, so mix gently and knead very briefly.
  • Draining the potatoes thoroughly and letting them steam dry for an extra minute makes a huge difference in the dough's texture, preventing it from being too sticky.
03 -
  • For an extra flavorful crust, brush the potato bread lightly with melted butter before pan-frying.
  • Use a heavy-bottomed cast-iron skillet if you have one; it provides incredibly even heat and a superior crispness.

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