Irish Potato Bread
We had the opportunity to try this potato bread on a recent trip to Michelin-starred Aniar restaurant in Galway, Ireland. We simply couldn’t get enough of it and were ecstatic when chef J.P. McMahon was kind enough to share his recipe with us. It’s incredibly light and savory and is a great way to use up leftover mashed potatoes.
Ingredients
Equipment
Method
Mise en Place
- Assemble equipment. Cube butter, chop herbs, measure and separate all ingredients.
Cooking + Assembly
- Preheat oven to 350 degrees F.
- Sift the flour, salt, and baking powder together in a mixing bowl. Using a pastry cutter, rub in the butter and cut until it forms a sandy texture.
- In a separate bowl, whisk together the milk and eggs.
- Add both the cooled mashed potato and the egg mixture to the dry flour mixture, then add in the chopped herbs. Combine the mixture until a consistent dough forms.
- Roll the dough evenly on a floured work surface until it is about 1/2 inch high. Use a 3 1/2 inch cookie cutter and cut into 12 rounds.
- Bake for 10-15 minutes on a parchment lined baking sheet until golden brown. Serve with cultured butter.
Notes
- A white, gluten-free flour can be used if necessary. Best for bread flour can also be substituted 1:1.
- This recipe has been reproduced as is based on the original. The type of milk and/or size of eggs was not specified, but using a 2% milk and large eggs works fine for me.
- This pairs perfectly this our homemade Churned Butter recipe.