Potato bread, also known as Irish potato farls or boxty bread, is a traditional Irish flatbread made from mashed potatoes, flour, and butter. It’s a soft, slightly chewy bread that’s pan-fried until golden, making it a perfect companion to a full Irish breakfast or a simple spread of butter and jam. This recipe is genuinely useful because it uses leftover mashed potatoes, comes together in minutes, and delivers that authentic, comforting taste of Ireland right in your own kitchen.
Ingredients
- 2 cups (450 g) mashed potatoes (warm or at room temperature, preferably leftover)
- 1 ½ cups (190 g) all-purpose flour, plus extra for dusting
- 2 tablespoons (28 g) unsalted butter, melted
- ½ teaspoon salt
- ¼ teaspoon black pepper (optional)
- Butter or oil for frying
Instructions
- In a large bowl, combine the mashed potatoes, melted butter, salt, and pepper (if using). Mix well.
- Gradually add the flour, stirring with a wooden spoon until a soft dough forms. The dough should be slightly sticky but manageable. If it’s too wet, add a little more flour; if too dry, add a tablespoon of milk or water.
- Turn the dough out onto a lightly floured surface. Knead gently for 1-2 minutes, just until smooth. Do not overwork.
- Divide the dough into two equal portions. Roll each portion into a circle about ½ inch (1 cm) thick.
- Cut each circle into four wedges (farls).
- Heat a large skillet or griddle over medium heat and add a small amount of butter or oil.
- Cook the farls in batches, without overcrowding, for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) if you want to check with a food thermometer, though it’s not required for this bread.
- Transfer to a wire rack or plate and keep warm while cooking the remaining batches.
Tips
- Use dry mashed potatoes: If your mashed potatoes are very moist, the dough will be sticky and require more flour, resulting in a denser bread. For best results, use leftover mashed potatoes that have been drained well. If they are too wet, spread them on a baking sheet and let them dry for 10 minutes.
- Don’t overknead: Overworking the dough develops too much gluten, making the bread tough. Gently bring it together just until it holds.
- Adjust heat: Cook over medium heat, not high, so the bread cooks through without burning on the outside. If the pan is too hot, the outside will brown before the inside is done.
- Substitution: For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. The texture will be slightly more crumbly, but the taste is still great.
Serving Suggestions
Potato bread is a staple of the traditional Irish breakfast, served alongside fried eggs, bacon, sausages, and black or white pudding. It also works wonderfully as a side for soups and stews, or simply toasted and slathered with butter and a drizzle of honey or jam. For a savory twist, top with smoked salmon and a dollop of crème fraîche.
Variations
- Boxty-style: Add 1 cup (125 g) of grated raw potato to the mashed potatoes for a more rustic, textured bread.
- Herbed: Stir in 1 tablespoon of chopped fresh chives, parsley, or thyme for extra flavor.
- Cheese: Fold in ½ cup (50 g) of shredded cheddar cheese for a melty, savory version.
- Sweet: Omit the pepper and add 1 tablespoon of sugar and a pinch of cinnamon for a sweet breakfast bread.
Storage and Reheating
Store leftover potato bread in an airtight container in the refrigerator for up to 4 days. To freeze, wrap each farl individually in plastic wrap and place in a freezer bag; they keep for up to 3 months. Reheat in a toaster, under the broiler, or in a dry skillet over medium heat for 1-2 minutes per side until hot and crisp. You can also microwave for 30 seconds, but the texture will be softer.
Frequently Asked Questions
Can I use instant mashed potatoes? Yes, but prepare them with less liquid than the package directs so they are quite thick. The bread will be slightly less fluffy but still delicious.
Why is my potato bread dough too sticky? This usually means your mashed potatoes are too moist. Add more flour, a tablespoon at a time, until the dough is workable. Alternatively, let the dough rest for 5 minutes—the flour will absorb some moisture.
Can I bake this instead of frying? Absolutely. Place the wedges on a baking sheet and bake at 400°F (200°C) for 10-12 minutes, flipping halfway, until golden. The texture will be slightly more cake-like.
Do I need to use a specific type of potato? Starchy potatoes like Russets or Yukon Golds work best because they produce drier, fluffier mash. Waxy potatoes like red or new potatoes can make the dough gummy.
Can I make the dough ahead of time? Yes, you can prepare the dough, wrap it in plastic, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before rolling and cooking.
What’s the difference between potato bread and boxty? Potato bread (farls) uses only mashed potatoes, while boxty includes both mashed and raw grated potatoes. Boxty is also often cooked as a pancake-style griddle bread.
Related
- Malva Pudding Syrup: Recipe & Pouring Guide
- Malva Pudding UAE Recipe: Warm & Sticky
- Malva Pudding Sauce Without Cream (Easy Custard)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).