Irish potato bread
On Saturday we celebrate the life of St Patrick, who would have driven all the snakes out of Ireland for a feast like this. It will not surprise you that our Irish banquet features potatoes, the traditional staple food of the isle. The potato shows its versatility in a bread (great for breakfast), a famous stew with lamb and onions, and a special kind of mash that the Irish have taken to a new level by mixing in cabbage or kale.
- 4 large potatoes, peeled and cubed
- 5ml (1 tsp) salt
- 15ml (1 tbsp) butter
- 120g (1 cup) cake flour
Cook potatoes in boiling salted water until tender. Drain and mash while hot, adding salt and butter. Gradually work in the flour, adding a little at a time until you have a soft dough. You may not need all the flour. Turn out onto a lightly floured surface and knead for a minute. Roll into a circular shape about 15cm in diameter and 2.5cm thick. Cut into 6 or 8 wedges and cook in a hot griddle pan until browned on both sides. You can also make individual rounds.