Method

• If you are using leftover cooked potatoes, mash them up with the salt and butter. For raw potatoes, wash, peel and boil until tender, then drain and mash in a large baking bowl. Using the potatoes while still warm will give your bread a lighter texture.
• Use a wooden spoon to work the flour into the mashed potato until it forms a soft dough.
• Tip the dough out onto a lightly floured surface and shape into a round, roughly 1cm thick. Use a sharp knife to cut a cross through the dough, dividing it into 4 equal wedges.
• Heat a griddle or flat, heavy-based frying pan on a medium-high heat.
• Cook the wedges on the hot, dry griddle for 4–5 minutes each side until they develop a toasty giraffe-skin print. They will be quite soft, so handle carefully.
• Allow to cool slightly on a rack then eat while butter-meltingly warm.
• Alternatively, let the potato bread cool completely then enjoy fried or toasted.

Top Tip: Try an avant-garde spud fusion by using sweet potatoes instead. They are naturally sweet and chewy, and will give your plate a bold burst of orange

Want to try out more delicious recipes from Ciara? Buy her amazing cookbook Bread and Butter, Cakes and Bakes from Granny’s Stove. 

*This Book is available from February 28th 2022