Aren’t potatoes one of the most wonderful vegetables? They can be used in so many recipes; even bread! You might think that potato bread always has yeast in it, like this overnight version, but that’s not the case. You can have potato bread on the table in just over an hour with this Irish boxty bread recipe. 🥔
Boxty bread is a classic Irish potato bread that looks very similar to soda bread. It’s just as easy to make as soda bread, and tastes even better, in my opinion. (It must be all those potatoes! 😊) The texture of this bread is quite unique, though, because it contains mashed potatoes and grated potatoes. I love how the grated potatoes give it a little bit of a hash brown-like texture!
This bread keeps really well on the counter or can be easily frozen. You might want to try eating some at breakfast or alongside a bowl of this hearty Dublin coddle. (recipe coming soon!) I highly recommend that you make this delicious potato bread recipe today! 👍
If you like this recipe, you might like these ones!
Waterford Blaa Buns: a traditional Irish bun used for a chip butty sandwich.
Oregano Onion Soda Bread: a moist, savory loaf of Irish soda bread.Print
Irish boxty bread is an easy, no yeast potato bread ready in just over an hour! It’s a traditional Irish bread that uses leftover mashed potatoes and grated potatoes. You’ll want to serve it for St. Patrick’s Day breakfast or dinner this year.
- 1 cup plain mashed potatoes (200g)
- 1 2/3 cups all-purpose flour (200g)
- 2 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 4 tablespoons unsalted butter, melted (55g)
- about 1/3 cup whole milk (75 ml)
- 7 ounces peeled and coarsely grated russet potatoes (200g; about 2 medium potatoes)
- Warm up the mashed potatoes and place them in a medium mixing bowl with the flour, baking powder, salt, and melted butter. Measure out the milk and set it aside.
- Working quickly so the potatoes don’t turn pink, peel and grate the two potatoes. Squeeze as much liquid as possible out of the grated potato, then stir it into the flour mixture.
- Gradually mix in the milk until all the flour is picked up from the bowl and a sticky dough has formed. Turn out the dough onto a lightly floured surface and gently knead a few times until the mixture is well combined.
- Shape the dough into a disc and place on a lightly floured baking stone or a parchment-lined cookie sheet. Score in a cross shape with a sharp knife, cutting almost all the way through the dough.
- Let the boxty bread rest for about 10 minutes on the counter while the oven is preheating to 400 F.
- Bake the bread at 400 F for about 40 minutes, until the loaf is a lovely golden brown. Let the bread cool a little on a wire rack before serving. Boxty bread tastes best warm and spread with butter.
- The four sections of the loaf are called farls.
- Since it contains a lot of potatoes, this bread is very filling; you won’t need a large piece.