Peel the potatoes and steam or boil them until fully cooked.

Use a potato ricer to rice the potatoes, if you have one. If not, just mash them.

Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed. Then, very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.

Turn out onto a lightly floured area gently work with your hands until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1 cm thick, then cut into quarters with a large knife or pastry scraper. Repeat with the second piece of dough.

Heat a pan or griddle to medium to medium high. When hot, cook the Irish potato bread (don’t use oil or butter.) When brown on both sides, place on a clean tea towel and cover.

These are fully cooked and may be eaten as is, but traditionally, they are fried on the same pan with an extra bit of butter- this is highly recommended!!