Often served alongside a full Irish breakfast, these scones are halfway between a scone and mashed potato. Serve with some flaky salt
What you will need
2 lbs Russet Potatoes
1/2 cup AP Flour
1/4 cup Butter
1 tsp Salt(Nutritional facts 117 calories, 3.05 g fat, 20.41 g carbohydrates, 2.66 g protein, 5 mg cholesterol, 242 mg sodium)
How to cook
Gather ingredients. If using leftover mashed potatoes, you will only need one lb of already mashed potatoes.
Peel the potatoes.
Boil the potatoes for about 20 minutes or longer depending on the size of the potatoes. Cook until tender and drain.
Mash the potatoes in a mixing bowl and add the flour. Mix until incorporated.
Generously flour your work surface and knead the dough a few times adding more flour as needed. Divide the dough into two halves and pat each one into a 1/2 inch thick circle.
Flour the knife and slice the round into 4 scones.
Brown the squares on dry nonstick skillet for a few minutes on each side.
These potato sccones are often served with a full Irish breakfast!