Potato bread

 I haven’t reached this ripe old age of *mumblecoughmumble* without learning a thing or two. Nothing useful, mind, just random facts which never ever come to the fore when I need them.
I may know the capital of Uruguay, but it’s very rare I can flourish it in a conversation because a) it doesn’t come up much, b) if ever it does, I get so over-excited I am temporarily rendered speechless.
But one thing I do know, and this always, always comes in useful, is “You must always make too much mashed potato”.
It might not sound like much, and after *mumble cough mumble* years on this earth, I should probably have aimed a bit higher in my pursuit of knowledge. But hey, you can’t be a student of epistemology on an empty stomach.
So, back to the mash. There’s so much you can do with it, bubble and squeak is the obvious. I sometimes stick it in fresh chicken stock with the left-over roast chicken and veg, whizz it up with a blender and it’s a yummy soup.
My other favourite is potato bread. My granny used to make this, and I have fond memories of wolfing it down with tomato ketchup as a kid. Now I make it with yesterday’s mash and serve it alongside bacon, cabbage, grated cheese, or just on it’s own with butter. Sometimes I pep it up a bit with a spring onion or two, or a little bit of smoked paprika, but more often than not I make them plain. Kids love them, so do adults and they take minutes to make. I’ve written the recipe out below, but once you’ve made them once and understood the consistency the mixture needs to get to (a bit like pastry) you’ll never need it again. It’s so easy, made in minutes if you’ve already got the mash, and can be served up with what you’ve got in your fridge. That makes it perfect in my book.
Potato Bread
Serves:
 450g of potato will feed 4 hungry people
Start to finish: 10 minutes
450g mashed potato – this may have milk and butter in from when you made it the night before, that’s fine.
100g plain flour
Salt and pepper to taste
Season the mashed potato. Then add a spoonful of flour and stir it in. Keep adding the flour spoonful by spoonful, mixing it in well, until you get a stiff dough which you can roll out with a rolling pin. You may not need all the flour, it depends how absorbent the potatoes are, you just need a nice dry dough that will roll out ok. Roll onto a floured surface until it’s about half a centimetre thick. I then get a biscuit cutter and cut them into heart shapes, but that’s just because I’m essentially very twee. You can use a cup top, or just roll it into a round and slice it like a pizza.
Then heat a dry frying pan and when it’s quite hot, throw the potato bread in, you don’t need oil. Cook on each side for about a minute, until browned and heated through. Bear in mind that as you continue cooking the pan will get hotter and the bread will cook quicker, so either turn the heat down or reduce the cooking time.
Throw on a plate for everyone to help themselves.Posted by Picasa

3 Comments

  1. Very interesting. My children would love this very much. Thanks for sharing.

    Reply

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