1lbrusset potatoes, peeled and cut into 1 inch cubes
¼cupKerrygold butter, softened
½teaspoonsea salt
⅔cupall-purpose flour (85g)
¾teaspoonbaking powder
Instructions
Place the potatoes into a large stockpot and cover with salted cold water. Bring the potatoes to a gentle boil and cook for 15-20 minutes or until tender. Drain the potatoes.
Use a potato ricer to rice the potatoes and add to a large bowl. Add the butter and salt, tasting and add more salt if needed. Add in the flour and baking powder, stirring until most of the flour is mixed in.
Turn the dough onto a lightly floured surface and knead until smooth. Divide into two portions and roll out to ¼" thickness. Cut into quarters and repeat with the second portion of dough.
Warm a large cast iron skillet over medium-high heat with no butter or oil. Add the bread and cook for 3-4 minutes per side or until golden brown. Repeat with remaining dough and serve immediately.
Notes
Use a potato ricer to create, creamy and fluffy mashed potatoes.
If you have leftover mashed potatoes, just use that instead of boiling potatoes.
DO NOTuse oil or butter in the skillet so you can build up a nice crust.
Wipe any excess flour our of the skillet so you don't have a burnt flavor.