These are Northern Irish skillet breads made from mashed potatoes and flour. They are traditionally served with breakfast, but are delicious at any meal. Serve them with herbed or plain butter, or any dipping sauce you have on hand. If you opt for some or all whole wheat flour, you’ll probably have to add more buttermilk to achieve the soft dough consistency. Beware, these can be addictive…

12 oz potatoes, (peeled) and quartered (about 3 c)
1 egg, whisked
1/4 c buttermilk (or yogurt, or 1/4 c milk soured with a t of lemon juice or vinegar)
1/2 t salt
1/2 t baking powder
1 to 1 1/4 c all-purpose flour, white or whole wheat or a combination
butter, for the skillet

1. Put the potatoes in a pot with enough water to cover. Bring to a boil, then simmer until tender. Drain well and return to pot. Off heat, allow the heat of the pot to “dry” the potatoes somewhat, shaking the pot a few times. Mash the potatoes, then add the whisked egg and buttermilk and stir until the mixture is a thin purée. Add the salt and the baking powder, stir well, then add the flour, in increments, to form a very soft dough.

2. Gather the mixture into a ball and turn onto a lightly-floured surface. Knead lightly until smooth–this will take about 30 seconds. Shape the dough into an 8-inch (approximate) circle.**  Melt some butter in a large skillet over medium heat. Place the dough in the pan. Cook for about 5 minutes, until the bottom side is a golden brown. Turn or flip over and cook a further 3 minutes or so until both sides are golden brown and the bread is cooked through. Serve warm (though it’s also tasty cold).

**You can also make several smaller breads, pancake-size, if you wish.