Irish Potato Bread are little pillows of heaven. And just in time for St. Patrick’s Day! It’s one of these beautiful and blessed days that I love spending it in the kitchen. This is a traditional recipe done in a non traditional way….but aren’t all my recipes done that way.
This Irish Potato Bread is supposed to be fried, in bacon fat, but instead I thought baking it was fine and probably the healthier option. Maybe…considering I’m slathering it up with Kerrygold Butter and serving it alongside some yummy Braised Short Rib Shepard’s Pie with Guinness Gravy. So pull up a chair, open up a Guinness and eat your heart out.
Irish Potato Bread
Traditionally, Irish Potato Bread is fried in a cast iron skillet, but these are baked, for a healthy-ish alternative. You could definitely fry these if you choose. I won't stop you.
Ingredients
- 1 cup Milk, warm
- 1 package {1/4 oz} Active Dry Yeast
- 2 tablespoons Honey
- 4 tablespoons Unsalted Butter, melted
- 1 1/2 cups Mashed Potatoes {About 3 large potatoes, boiled and mashed.}
- 1 tablespoon Kosher Salt
- 4 cups Flour, plus more for dusting
- 2 whole Green Onions, thinly sliced crosswise, for garnish
Directions
- Step 1 Preheat oven to 400 degrees F. Line a sheet pan with parchment paper and spray with nonstick cooking spray.
- Step 2 In a mixing bowl or your stand mixer combine the warm milk, yeast, and honey. Let stand for 15 minutes until mixture looks foamy and puffed. Add the melted butter, mashed potatoes and kosher salt and combine. Slowly start incorporating the flour, one cup at a time. Mixture will be tacky and elastic looking. If too wet add a little more flour.
- Step 3 Knead dough for 10 minutes. Turn dough out onto a floured surface. Knead by hand for few minutes. In a separate bowl, drizzle in a little olive oil to coat the inside of the bowl. Place the dough in the bowl and roll in the olive oil to coat. Cover with plastic wrap or a towel and let rise in a warm place until doubled in size, about 30 minutes.
- Step 4 Roll out onto a lightly floured surface into a 12” x 12” square. Cut into twenty-four 2½” squares, re-rolling dough as needed. Bake on a parchment paper lined baking sheet until golden brown, 20 minutes. Remove and garnish with green onion. Serve warm with plenty of Irish Kerrygold butter.
Roll out onto a lightly floured surface into a 12” x 12” square.
Cut into twenty-four 2½” squares, re-rolling dough as needed.
Bake on a parchment paper lined baking sheet until golden, about 20 minutes. Halfway through flip the bread over to brown both sides.
Remove and garnish with chopped green onions. Serve with plenty of butter.
Savor and Enjoy!