The less well-known potato buns

In recent days it seems the thing I do, last thing at night is to share one of Janet Murray’s recipes. Janet was or maybe still is a Scottish broadcaster on  BBC radio, a cook who would share her recipes during a show called Morning Call. I have a little booklet of hers, and love the way ‘ she ‘speaks’ from the pages.

Every now and then somebody asks me how to make potato scones, and the less well-known potato buns. Ireland can claim these recipes as well as Scotland, and both recipes can be made from potatoes left over from a meal.
To make potato buns you need:
½ lb plain white flour; ¼ lb well-mashed potato, quite free from lumps; i heaped tsp of baking powder; a good pinch of salt; 1 oz butter; milk to mix
Sift the flour, the baking powder, and the salt into a bowl. Rub in the butter, then work in the potato. Mix to a soft dough with milk and turn the dough out on a well-floured board. Knead it lightly and roll it out fairly thick. You can cut it into buns, or you can bake a single bun.~Grease the baking sheet before you put the buns on it, and then bake them in a fairly hot oven for 15 mins.

I think, rather than waiting for there to be some left over mash, I might cook some potatoes specially! My featured image is of a kitchen tool a Pakistani friend gave me which is so useful for all sorts of things, especially mashing potato!

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