This beautiful old world recipe is one that will transport right to the emerald isles. It is a recipe that has been being made for generations, and once you make it you will understand why. It uses ingredients that would have been readily available on the farm and I can see why this Potato Bread was and is a part of everyday life.
I had never really heard of or experimented with a potato bread recipe like this one before I began playing with it so I could share it with you here on the blog. It is a similar technique and cooking method as the Soda Bread that I just shared a few days ago. This classic side dish is something I would love to see revived, it is 100% delicious and I mean, when can you go wrong with potatoes and butter!?
Potato Bread at Home!
So as you might imagine, if this was a recipe that was being made on the daily, it is super simple to make. If you can boil water and mash some potatoes, you can make this bread.
Like the soda bread that I mentioned above, I believe this may have been a recipe that was a stepping stone toward the English Muffin. In my eyes, they must be cousins because the cooking method is so similar.
This recipe begins with cooked and mashed potatoes that have been seasoned with a little butter and salt. That simple, potatoes, butter and salt with the addition of just enough flour to make the mixture slightly bready. The steam of the warm potatoes and the butter allow the mixture to puff slightly when cooking, but other than that there is no leavener and the finished product is a bit like a potato pancake.
And as in true Irish fashion, it is suggested that you top them with a heaping helping of Irish butter! Everything gets some butter on top in Ireland. And I can't say I am mad about it, it was also one of the good things they would have had around if there was a cow on the farm, so heap it on and enjoy!
This Irish Potato Bread also makes a great addition to your St. Patrick's Day feast, I have also shared recipes for Soda Bread, Irish Shortbread, Colcannon Potatoes, Corned Beef and Cabbage, and my Nextover recipe for Ruban Casserole.
If you can't tell, I love celebrating a holiday and these recipes are actually a few of my favorites that I look forward to having every year! I hope you enjoy them as much as I do, now go get cooking!
Irish Potato Bread
This potato bread recipe is one that is right out of the pages of your medieval novels. Traditionally made over a stone hearth, it has stood the test of time and is a proven winner.
Ingredients
- 1 lb Yukon Gold Potatoes, peeled & diced
- 1 tablespoon Irish Butter
- 1 teaspoon Kosher Salt
- ½ cup All-Purpose Flour
Instructions
- Boil and mash the potatoes.
- Add the butter and salt and mix to combine.
- Add enough flour to make a stiff dough, adding more if needed to keep it from being sticky.
- Cut the dough into two pieces and flatten them to about ½ inch thickness. Cut the rounds into farls (quarters) and bake on a lightly floured griddle or skillet, turning over as needed until browned of both sides.
- You will notice that the quarters puff up a bit when finished but will flatten as they rest.
- Serve with a generous ration of butter alongside your corned beef and cabbage.
Notes
I want to give this a couple more tries with some additions to the dough, I think some green onions would be good inside and could even see it with a seasoned sour cream or yogurt on top. Use your imagination and run wild.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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