There’s something deeply nostalgic and soul-soothing about Irish potato bread with buttermilk. A staple of traditional Irish households, this tender bread is rooted in frugality and simplicity, transforming leftover mashed potatoes into something truly comforting. This isn’t just any bread—it’s a warm hug on a chilly day, a perfect companion to a soft poached egg, and an all-around star in any breakfast spread. If you’re looking for a homemade potato bread that’s easy to make yet incredibly satisfying, you’re in for a treat. This is a rustic, pan-fried potato bread—not to be confused with fluffy yeast bread or potato rolls recipe—but still packs enough charm to make its way into your regular rotation.
Fluffy Irish Potato Bread with Buttermilk
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Breakfast, Brunch, Side Dish
Cuisine Irish
Servings 8 wedges or 4 bread rounds
Mixing bowl A medium to large bowl for combining the ingredients.
Potato masher or ricer If starting from whole potatoes, you'll want them mashed very smooth.
Measuring cups and spoons Precision is key for repeatable results.
Skillet or griddle A heavy-bottomed cast-iron skillet works best, but a nonstick pan will do.
Spatula For flipping your bread rounds.
Rolling pin (optional) You can pat the dough down with your hands, but a rolling pin ensures even thickness.
Pastry brush (optional) To brush butter on the finished bread for extra flavor.
For the Dough
- 2 cups mashed potatoes smooth and unsalted, ideally made fresh or from leftover potatoes
- 1 cup all-purpose flour plus extra for dusting
- ½ cup self-rising flour adds fluffiness and falls in line with self rising flour recipes bread
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup buttermilk or enough to bind the dough—start with less and add as needed
- 2 tablespoons melted butter optional but adds richness
Optional Toppings or Mix-ins
- Fresh chives or scallions for a bit of bite
- Shredded cheddar cheese
- Garlic powder or herbs
Prepare the mashed potatoes
If you’re using fresh potatoes, peel and boil them until fork-tender. Drain and mash them until smooth. Avoid adding butter or milk to the mash—you want it plain.
Mix the dry ingredients
In a large bowl, whisk together the all-purpose flour, self-rising flour, salt, and baking soda.
Combine with mashed potatoes
Add the mashed potatoes to the dry mixture. Stir to combine—it’ll look crumbly at this stage.
Add buttermilk and butter
Pour in the buttermilk gradually while mixing with your hand or a wooden spoon. Add the melted butter (if using). You’re aiming for a soft, slightly sticky dough.
Knead lightly
Turn the dough out onto a floured surface and knead gently just until it comes together. Be careful not to overwork it—you want soft, tender bread, not tough rounds.
Divide and shape
Cut the dough into four equal portions. Flatten each into a round about ½ inch thick. You can use a rolling pin, but your hands work fine too.
Cook on a skillet
Heat your skillet over medium heat. You don’t need oil—this is a dry fry. Place the dough rounds in the pan and cook for about 5–7 minutes per side, or until golden brown and cooked through. They should puff slightly and get a lovely crust.
Optional finishing touch
Brush with melted butter as soon as they come off the skillet. Serve warm for the best experience.
Pairings in Detail
Irish potato bread is incredibly versatile. Here are some ways to make it sing:
- With Breakfast: Serve alongside eggs, bacon, and sautéed mushrooms for a full Irish vibe. It’s the kind of breakfast bread recipe you’ll want on weekends.
- As a Snack: Slather it with butter and a touch of sea salt. Or top with jam or honey for a sweet contrast.
- For Lunch: Use it in place of sandwich bread—think potato sandwich bread stacked with roast beef, horseradish mayo, and arugula.
- With Soups & Stews: Tear and dip into a hearty beef stew or creamy potato soup. The bread soaks up the broth beautifully.
- As a Base for Pizza: Got leftovers? Try using rounds as a quick pastry pizza base. Add marinara, cheese, and toppings, then toast until melty.
This bread is a delicious bridge between comfort food and culinary flexibility.
FAQs
1. Can I use instant potatoes instead of fresh mashed potatoes?
Yes! Instant potato bread is totally doable and works well if you're short on time. Just make sure the mashed potatoes are smooth and not overly seasoned.
2. Do I need yeast for this recipe?
No yeast is required here. This is not a typical yeast bread recipe. The rise comes from the self-rising flour and baking soda. If you’re after a fluffier, yeast-based version, you’ll want to check out yeast bread recipes using mashed potato for a softer, pull-apart loaf.
3. Can I bake this instead of pan-frying?
Traditional Irish potato bread is pan-fried for that signature crust, but you can bake it in a hot oven (400°F) on a parchment-lined baking sheet for 15–20 minutes. You’ll get more of a butter bread recipe texture with a dry bake.
4. Can I turn this into potato bread rolls?
You’d need a yeasted dough to make proper potato bread rolls, which are usually soft and fluffy. This recipe isn’t designed for that, but you could experiment by adding yeast and letting the dough rise before baking.
5. What kind of potato should I use?
Russet or Yukon Golds are best—they mash smoothly and aren’t too waxy. Avoid red potatoes or any with high moisture content unless you adjust the flour accordingly.
