Ingredients

750g potatoes
30g local butter, melted
225g plain flour
A good pinch of salt (you can leave this out if using salted butter)
Extra butter and olive oil to fry

Method

1. Peel and cut potatoes into quarters or large chunks. Add to a large pot of cold water.
Bring potatoes to the boil, then reduce to a hard simmer. Cook potatoes until they are tender and cooked through

2. Strain potatoes into a colander and leave to cool

3. When the potatoes are cool enough to handle, place in a large bowl and use a potato masher to mash well making sure there are no lumps

4. Add the remaining ingredients to the bowl

5. Using a spoon mix ingredients together until it becomes difficult to keep mixing

6. Continue mixing the dough in the bowl with your hands. Check for dough consistency.
If you find your dough a little too sticky to handle, add some more flour to make it manageable

7. Remove dough from bowl and place on a lightly floured surface. Give it a quick knead until smooth. If you still find the dough a little too sticky add some more flour while kneading. The dough is on the sticky side, but should be manageable with flour dusted hands. Divide the dough into six equal portions and shape into balls

8. Working one at a time place a ball of dough on a lightly floured surface. You can use a clean kitchen bench, or wooden board that has been covered with some baking paper

9. Lightly flour a rolling pin and roll out the dough ball to the desired thickness. 3mm for thin, or half a centimetre for thicker bread

10. Cut the rolled out dough into quarters

11. Place a non-stick frying pan over medium heat. Add a splash of olive oil and a dollop of butter. Once the butter has melted add pieces of dough to the pan. Fry on one side until golden, then turn them over with a spatula. Once the other side is golden and the bread is cooked through remove from the pan

12. Place the cooked Irish potato bread on a tray in the oven on low heat to keep warm. Make sure to cover the bread with aluminium foil to stop them from drying out. Continue cooking the rest of the dough. Add more butter and oil to the pan as needed