introduction
Irish Potato Bread is a simple, soft bread made with mashed potatoes and flour. It cooks on a skillet and needs no yeast. If you like quick bread ideas, try this 10-minute garlic bread in air fryer for another fast side.
why make this recipe
You make this recipe to use leftover mashed potatoes. It is quick and needs few ingredients. The bread is soft, mild, and good with soups or breakfast. You do not need special skills or time.
how to make Irish Potato Bread
This bread is easy to mix and cook on a skillet. Follow the ingredients and steps below.
Ingredients :
2 cups mashed potatoes (about 2 medium potatoes), 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 tablespoon unsalted butter, softened, 1/4 cup milk (more if needed), 1 tablespoon chopped fresh chives (optional)
Directions :
Prepare the mashed potatoes: Peel and boil the potatoes until tender, then mash until smooth. Allow to cool slightly., In a large mixing bowl, combine the mashed potatoes, flour, baking powder, and salt. Mix until well combined., Add the softened butter and milk to the mixture. Stir until a dough forms. If the dough is too sticky, add more flour; if too dry, add more milk, one tablespoon at a time., Turn the dough out onto a floured surface and knead gently for about 1-2 minutes until smooth., Divide the dough into two equal portions and shape each into a round disc about 1/2 inch thick., Heat a non-stick skillet or griddle over medium heat. Cook each disc for about 5-7 minutes on each side, or until golden brown and cooked through., Remove from the skillet and let cool slightly before slicing.
how to serve Irish Potato Bread
Serve warm with butter or olive oil. It goes well with soup, stew, or a fried egg. You can also use it to make a simple sandwich.
how to store Irish Potato Bread
Cool the bread completely before storing. Store at room temperature in an airtight bag for 1-2 days. For longer storage, wrap and keep in the fridge for up to 5 days. To freeze, wrap each piece and freeze up to 2 months. Reheat in a skillet or oven.
tips to make Irish Potato Bread
- Use well-mashed potatoes without lumps.
- If dough is sticky, add flour one tablespoon at a time.
- Do not over-knead; knead only 1-2 minutes.
- Cook over medium heat so the inside cooks before the outside browns.
- Add chives or herbs to the dough for extra flavor.
variation (if any)
- Add shredded cheddar cheese for a cheesy version.
- Stir in cooked bacon bits for a savory bread.
- Make smaller rounds for rolls or larger for flatbreads.
- Bake in a 375°F oven for 15-20 minutes for a different texture.
FAQs
Q: Can I use instant mashed potatoes?
A: Fresh mashed potatoes give best texture, but instant can work if you hydrate them well.
Q: Do I need to peel the potatoes?
A: Peeling gives a smooth bread, but you can leave skins on for a rustic feel if they are soft and thin.
Q: Can I make this gluten-free?
A: Use a gluten-free flour mix that is a 1:1 substitute for all-purpose flour. Texture may differ.
Q: How do I know the bread is cooked through?
A: It should be golden on both sides and feel firm when pressed. A toothpick in the center should come out clean.
Irish Potato Bread
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Skillet Cooking
- Cuisine: Irish
- Diet: Vegetarian
Description
A simple, soft bread made with mashed potatoes and flour, cooked on a skillet without yeast.
Ingredients
- 2 cups mashed potatoes (about 2 medium potatoes)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon unsalted butter, softened
- 1/4 cup milk (more if needed)
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Peel and boil the potatoes until tender, then mash until smooth. Allow to cool slightly.
- In a large mixing bowl, combine the mashed potatoes, flour, baking powder, and salt. Mix until well combined.
- Add the softened butter and milk to the mixture. Stir until a dough forms. If the dough is too sticky, add more flour; if too dry, add more milk, one tablespoon at a time.
- Turn the dough out onto a floured surface and knead gently for about 1-2 minutes until smooth.
- Divide the dough into two equal portions and shape each into a round disc about 1/2 inch thick.
- Heat a non-stick skillet or griddle over medium heat. Cook each disc for about 5-7 minutes on each side, or until golden brown and cooked through.
- Remove from the skillet and let cool slightly before slicing.
Notes
Serve warm with butter or olive oil. It pairs well with soup, stew, or a fried egg. Can be stored at room temperature for 1-2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
