Peel and boil the potatoes till they are very soft, drain, return to the pot and place back on the heat turned off. This allows the potatoes to steam, drawing out more moisture so you don’t have to add more flour.
Add the butter to the potatoes and mash thoroughly, you don’t want any lumps, if you have a ricer or food mill, use it.
Add the remaining ingredients and stir till everything comes together, tip out onto a floured work surface and knead for a few minutes till everything is well combined. The dough is very soft at this point, don’t be afraid to continue to dust with flour as you work or it will stick to everything.
Divide the dough into four pieces and pat each one into a ball. Roll each ball into a circle about ½ an inch thick and cut the circle into quarters.
Fry in butter over medium heat for 3 minutes per side or until golden brown and crisp all over. Traditionally this is served with a full Irish breakfast, fried eggs, mushroom, sausage, roasted tomatoes and baked beans. Don’t forget the butter!
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me“…