The Real St. Paddy’s Day Food

The Real St. Paddy’s Day Food

Living in Ireland, I view with some bemusement the way St. Patrick’s Day is celebrated in the States.  For in St. Patrick’s Ireland there is nary a green-dyed beer to found. It would be thought sacrilege to taint a worthy brew that way!All over Ir...

Author

Lehman's

Ingredients

• Smoothly mashed potatoes
• Salt
• Pepper
• Plain white flour (about equal in volume to the mashed potatoes)
• Lard, butter, or oil for frying
• 500 grams (a little over 1 pound) floury potatoes
• Salted water
• 1/4 cup milk
• A knob of butter
• A dash of pepper
• 2–3 spring onions (scallions), chopped

Directions

1. Place the mashed potatoes in a bowl.
2. Add salt and a little pepper.
3. Add roughly an equal amount of plain white flour.
4. Mix into a very stiff dough.
5. Roll the dough out very thinly.
6. Cut into 3-inch by 5-inch rectangles.
7. Cut each rectangle in half.
8. Heat lard, butter, or oil in a frying pan.
9. Fry the potato bread until golden brown on one side.
10. Turn and fry until golden brown on the other side.
11. Cook until slightly crisp and no longer floppy.
12. Peel the potatoes.
13. Place the potatoes in a pot of salted water.
14. Boil until tender.
15. Place the milk, butter, pepper, and chopped spring onions in another pan.
16. Heat until the mixture reaches the scalding point.
17. Turn off the heat.
18. Drain the cooked potatoes.
19. Mash the potatoes.
20. Gradually add the milk and scallion mixture while mashing.
21. Continue mashing until combined.
22. Serve warm.