Directions

1. 1

   Peel the potatoes and cut them into even-sized chunks. Bring a pot of salted water to a boil and add the potato pieces. Cook for 15–20 minutes until very tender and easily pierced with a fork. Drain well in a colander and return to the pot.

2. 2

   While the potatoes are still warm (but cool enough to handle), mash them thoroughly with a fork or potato masher until smooth, breaking up any lumps.

3. 3

   Lightly dust a clean work surface with 1/4 cup of flour. Transfer the mashed potatoes onto the floured surface and sprinkle with a pinch of salt. Gently knead the mixture, adding the remaining 1/2 cup of flour a little at a time, mixing until a soft, cohesive dough forms. Avoid overworking the dough.

4. 4

   Divide the dough into 4 equal portions. Using your hands or a rolling pin, shape each portion into a flat round or square about 1/4 inch thick.

5. 5

   Heat a light coating of oil in a large skillet over medium-low heat. Working in batches if needed, place the potato bread shapes in the pan. Fry for 5–8 minutes per side, gently pressing the edges down with a spoon to prevent air pockets from forming and to encourage even browning, until golden and cooked through.

6. 6

   Transfer the finished potato bread to a plate and serve warm with butter, or use as the base for sandwiches.