Irish Potato Bread with Butter (Printable)

Soft, golden Irish potato bread, pan-fried and served warm with butter. A traditional favorite, ideal for breakfast or as a hearty side.

# What You'll Need:

→ Produce

01 - 1 pound floury potatoes, peeled and quartered

→ Dairy

02 - 3.5 tablespoons unsalted butter, plus extra for serving
03 - 1/4 cup whole milk

→ Pantry Staples

04 - 1 cup all-purpose flour, plus extra for dusting
05 - 1 teaspoon fine sea salt
06 - 1/2 teaspoon baking powder

# Steps:

01 - Boil the quartered potatoes in lightly salted water until they are fork-tender, which typically takes about 15 minutes. Thoroughly drain the cooked potatoes and return them to the hot pot to allow any residual moisture to steam off.
02 - While the potatoes are still warm, mash them completely until they are smooth and free of any lumps.
03 - Add the 3.5 tablespoons of unsalted butter and whole milk to the mashed potatoes, mixing thoroughly until well combined.
04 - In a separate large mixing bowl, combine the all-purpose flour, fine sea salt, and baking powder. Gradually add the warm potato mixture to the dry ingredients and gently mix to form a soft, cohesive dough.
05 - Transfer the dough to a lightly floured surface. Knead briefly until smooth, then pat or roll the dough out to approximately 1/2 inch thickness. Cut the dough into 8 equal triangles or rounds.
06 - Heat a non-stick skillet or griddle over medium heat. Cook the shaped bread slices in batches for about 3–4 minutes per side, until they achieve a golden-brown color and a crisp texture.
07 - Serve the Irish potato bread immediately, generously spread with additional butter.

# Expert Tips:

01 -
  • You won't believe how easy it is to whip up something so genuinely comforting and satisfying.
  • It's incredibly versatile, perfect with a full breakfast or just a dollop of jam and a cup of tea.
02 -
  • Overworking the dough will make your potato bread tough and chewy, so keep your touch light and mix just until combined.
  • Draining the potatoes really well after boiling is crucial; too much moisture makes a sticky, hard-to-handle dough that's difficult to fry properly.
03 -
  • For the best texture, always use floury potatoes; waxy varieties can lead to a gummy, less enjoyable result.
  • Don't rush the frying! A medium heat allows the bread to cook through and get that perfect golden crust without burning.

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