Description
Warm, crispy-edged gluten free Irish potato bread made from leftover mashed potatoes. Quick, comforting, and perfect for breakfast or as a hearty side.
Ingredients
Scale
- 2 cups leftover mashed potatoes
- 1 cup gluten-free all-purpose flour (plus extra for dusting)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter (softened or melted)
- 2–4 tablespoons buttermilk (as needed)
Instructions
- Preheat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or oil.
- In a large bowl, combine mashed potatoes, gluten-free flour, baking soda, salt, and softened butter. Stir until a soft dough forms. Add buttermilk as needed to bring the dough together.
- Dust a surface with gluten-free flour. Turn out the dough and pat or roll into a 1/2-inch thick round. Cut into quarters or sixths.
- Place the pieces onto the preheated skillet and cook for 4–5 minutes per side, until golden brown and cooked through.
- Optional: brush with melted butter and sprinkle with herbs. Let rest a few minutes before serving.
- Serve warm as a snack, breakfast side, or hearty bread option.
Notes
- Use cold mashed potatoes for best texture.
- If dough is too sticky, add more flour a little at a time.
- Add herbs, cheese, or spices to customize flavor.
- Store leftovers in an airtight container and reheat in a skillet or toaster oven.
Nutrition
- Serving Size: 1 piece
- Calories: 170
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 12mg
Keywords: gluten free potato bread, Irish bread, mashed potato bread, easy skillet bread