Tuesday, March 1, 2016

Irish Potato Bread

In the past, I've shared my recipe for the Quintessential Survival Bread (Irish Soda bread), and this recipe is another take on that very simple, rustic quick bread. 

Irish potato bread is a wonderful way to use up leftover mashed potatoes and the recipe is infinitely adaptable to whatever you happen to have on hand.  You can keep things simple or add herbs, cheese, onions or even leftover bits of meat.  Irish potato bread is wonderful with a hearty soup or lovely slathered with butter and jam to accompany a cup of tea.

This loaf, which I served with Beef and Cabbage soup, had a handful of chives added, along with about a cup of mozzarella cheese.  The results were divine - crusty on the outside, soft and savory on the inside - just right for a blustery, rainy, March afternoon.

And now, the recipe.....

Irish Potato Bread

3/4 C mashed potatoes (leftover)
3/4 C raw, grated potato
1 egg
1 egg white
3/4 C milk
2 T chives (optional)
3 1/4 C flour (whole wheat or all-purpose)
1 1/2 T baking powder
1 tsp. salt

Preheat oven to 375 degrees.  Lightly oil an 8" cast iron pan.  Set aside. 

In a medium bowl, mix the mashed potatoes together with the raw, grated potato.  Add the egg, egg white and milk.  Mix together.  Add extras, if desired, and mix well (cheese, sautéed onion, bacon bits, etc).

In a large bowl combine the chives (if desired), flour, baking powder and salt. 

Stir the wet ingredients into the dry ingredients until a soft dough forms.  Lightly flour a work surface.  Turn dough onto the floured surface and knead 6 - 7 times.  Place dough into the center of the prepared cast iron pan and gently press into an 8" circle.  Use a sharp knife to cut an X into the top of the loaf. 

Bake at 375 degrees for 45 - 55 minutes, or until it sounds hollow when you tap on the bottom of the loaf.  If you are unsure, allow the loaf to bake for another couple of minutes.  Remove from pan (after loaf has cooled for 5 minutes) and allow loaf to cool for an hour (or the bread will crumble when you slice it). 

Left over mashed potatoes

Raw grated potato

Adding egg, egg white and milk

Mixed together

Adding the mozzarella

Dry ingredients

Mixing the wet and dry ingredients

Ready to go into the oven

Just out - crusty, brown and warm!

Soft, savory and flavorful

This potato bread is moist and soft and perfectly wonderful!  If you have any left over (highly doubtful!), it toasts beautifully, and is a sublime breakfast companion.  Now you just have to think of something to have with mashed potatoes!


  1. That sounds very good! I will have to try it the next time I have some mashed potatoes left over.

  2. Enola,

    Looks totally delicious! I'll have to try this with our left over mashed potatoes.

  3. There are some left over potatoes in the fridge. I will be making this tomorrow. Thanks!

  4. I love your soda bread so am anxious to try this.

  5. Yum, my grandmother made something she called Irish potato bread but we have never found the recipe that was the same. Hoping this one is it! It sounds wonderful!

  6. How do you tap the bottom of the loaf? Still in the skillet, dump and then put back for more baking? Maybe I am not reading this right -

    1. Exactly! After 50 minutes or so, when the loaf is nicely browned, I will turn the skillet over, release the loaf, and tap the bottom. If it sounds hollow, I will consider it done, if it "thuds" I will tip it back into the skillet and continue to bake it for another 5 to 10 minutes (or until it sounds hollow.

  7. Thank you, ma'am! One question...re "Lightly oil an 8" cast iron pan." Is that just a regular skillet?

    1. Yes - It's just a small cast iron skillet. You can use any 8" oven-safe pan, even a small cake pan. I love cast iron and think it gives the bread a nicer crust, but any skillet or pan that is oven-safe will do!

  8. My thanks. Thought so but as I haven't cooked much bread yet I wanted to make sure. I'll have to find a nice old cast iron 8" pan now. I love my bigger skillets don't have one smaller. Love your site!

  9. Montana Gal made your bread. Yummy! Thank you.
    Montana Guy

  10. Your bread looks delicious but have one question. How much mozzarella cheese did you put into it. Thanks---Sewnutone

    1. I tossed in a handful of grated mozzarella - I'd say about 1/2 to 3/4 of a cup. I'm bad about not measuring things! Just add whatever you have on hand! I hope you love the bread!


  11. Just made this with fresh rosemary, goat cheese and a little cracked black pepper. Delicious!!! I think we're going to skip dinner and just eat this.

    1. An update to 'Rosemary, goat chz, pepper'. Toasted with butter was wonderful. Also sliced and made a tuna melt in it, and served a hamburger stroganoff on it (instead of noodles). This bread is so versatile... And absolutely delicious!!