Method
Cut potatoes in half and put in large saucepan with enough water to cover by 1 inch. Bring water to a boil. When boiling, lower heat to a shaking, quaking simmer. Cook, covered, for about 20 to 30 minutes, or until potatoes break when pierced with a fork.
Pour out into a colander. Let dry for just a minute then put back into saucepan. Cook over low heat. This step is primarily to dry the potatoes. Add butter and mash the potatoes . When well=mashed, add flour and salt, and stir to combine. This will form a doughy mixture. Gather into a ball.
Turn the ball onto a lightly floured surface and knead until smooth. Do not overdo this step as it requires just a little kneading.
Divide dough in half. Roll first half into a circle, about 1/4 in. thick and eight inches around. Divide into quarters and put each quarter on a plate to set aside. Repeat with second half.
In large nonstick skillet, heat 1/3 to 1/2 the oil over medium-high heat. Working in batches, cook each triangular piece of dough on each side until golden brown, about 2 minutes per side. Adding cooking oil as necessary.
Serves: 8
Contributor: Jennifer Goode
more bread recipes more Irish recipes
©
submit your recipes,
click here 
