These smooth potato pancakes are addictive, especially topped with lots of butter. In Scotland, they are called "tattie scones"
Yield: Makes 8 scones
1 lb (450g) baking potatoes, such as Burbank or russet, peeled and diced
1/3 cup all purpose flour
½ tsp baking powder
½ tsp salt
Vegetable oil, for the griddle
1. Boil the potatoes in lightly salted water about 20 minutes, until tender. Drain and pat dry with paper towels. Then place in a bowl and mash until smooth using a potato masher.
2. Sift the flour, baking powder, and salt into the warm mashed potatoes, and mix well to make a pliable dough.
3. Turn onto lightly floured work surface and knead briefly until smooth. Pat the dough into a 7in (18cm) square. Cut the dough into quarters, then cut each in half diagonally to make 8 triangles.
4. Brush a griddle pan lightly with oil and heat until hot. Add the scones and cook, turning halfway through, about 4 minutes, until golden brown. Serve hot or warm.
Savory Potato Scones: Add finely chopped fried onion, dried mixed herbs, or even curry powder to the mashed potato dough before rolling out.
Freeze layered between sheets of wax paper for up to 6 months
Good with soft garlic and herb cheese and a chive garnish; butter and jam; or as a side dish for main courses to replace mashed potatoes or rice. They also make a hearty accompaniment to soups and stews.