Somebody recently sent out a Twitter SOS for exciting things to do with leftover mashed potato. On the spur of the moment, all I could think of was “fry it”. Then yesterday, while looking for something else entirely, I came across this rather unusual recipe.
Here it is. I haven’t tried it, so no guarantees. It comes from a usually reliable source.
Yield: 2 x 450g (1lb) loaves
- 455g strong plain flour (Type 55 or higher)
- 4 tsp baking powder
- 2 tsp salt
- 30g fat
- 230g mashed potato
- 400ml milk and water, mixed (actual ratio will depend on whether milk is full fat or semi-skimmed, how much cream or butter went into the mash, etc)
- 1 beaten egg, to glaze
- 2 x 500g (1lb) loaf tins, greased and lined at the bottom.
Set the oven to 220°C / Gas mark 7
Sift flour, baking powder and salt into a large bowl, rub in the butter. Add the mashed potato and beat until well mixed.
Gradually add the milk/water mixture, until you have a fairly wet dough.
Divide the dough between the two tins and brush the tops with the beaten egg. Bake for 25 to 35 minutes and cool on a wire rack.