Fluffy Irish Potato Bread with Buttermilk

Prep Time 15

Cook Time 15

Total Time 30

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.

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

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.

In a large bowl, whisk together the all-purpose flour, self-rising flour, salt, and baking soda.

Add the mashed potatoes to the dry mixture. Stir to combine—it’ll look crumbly at this stage.

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.

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.

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.

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.

Brush with melted butter as soon as they come off the skillet. Serve warm for the best experience.