Potato Recipes

Issued by the Potato Marketing Board, 3d

Potato and Flour Mixtures

When potatoes are to be used in bread or cake mixtures, it is important that floury varieties be used; that they be well dried after draining and well mashed, preferably put through a ricer.

White Bread with Potatoes

  • 1 oz butter
  • 1 oz granulated sugar
  • 1 teaspoon salt
  • ¼-¾ oz brewer's yeast
  • 1 cup potato water
  • 1 cup mashed potatoes
  • 1 to 1½ lbs flour

Measure the sugar and fat into a large basin. Add the hot potato water and potatoes. Allow to cool and when lukewarm add the yeast. The amount of yeast varies with the length of time allowed for making the bread. Stir well and leave for 5-10 minutes. Then add the flour slowly until a firm but not a stiff dough is obtained. Slightly more or less than 1 lb flour may be needed.
Turn on to a floured board and knead until the dough is smooth and elastic to the touch and until it does not stick to the hands or to the unfloured board. Put into a greased bowl, brush over with melted fat. Cover and set in a warm place to rise.
When it has almost trebled in bulk, turn on to a floured board and knead again until bubbles are all small and even in size when dough is cut with a knife. Shape into a loaf, place in greased and floured tins, cover and put to prove. When doubled in size bake in a hot oven.
When bread has been in oven about 15 or 20 minutes, brush top with butter. This gives a delicious golden brown crust. Bake until bread gives a hollow sound when tapped with the fingers. Remove from pans and cool as quickly as possible.

Brown Bread with Potatoes

In the recipe for White Bread with Potatoes substitute 2/3 lb whole wheat flour and 1/3 white flour for 1 lb white flour.

Dinner Rolls

Increase the butter and sugar two or three times in the recipe for "White Bread with Potatoes". Prepare in the same manner. After the dough has been kneaded down the second time, roll out and shape. Brush over with fat. Put to prove in a warm place in a greased baking sheet. Bake in a hot oven for 20 minutes to ½ hour.
For a soft top crust brush with fat after baking 10 minutes.

Fadge (Irish Potato Bread)

Peel and boil a saucepan full of potatoes. Drain and dry over a low heat. Mash. Allow to cool until little finger can bear the heat of the potato. Add salt and work in enough flour to make a pliable dough. Knead well for about five minutes on a heavily floured board. Roll into a large round about ¼ inch thick. Cut into wedge-shaped pieces. Cook each piece on a griddle until brown.
Turn and brown the other side. Serve hot and buttered for tea or fry with the bacon for breakfast.

Potato Scones

Picture of Potato Scones
  • 4 ozs mashed potatoes
  • 6 ozs plain flour
  • ½ teaspoon salt
  • 2 level teaspoons baking powder
  • 2 ozs butter, margarine or vegetable fat
  • ½-2/3 cup milk

Sift flour, salt and baking powder into basin. Rub in fat with the tips of the fingers. Stir in potatoes until well mixed. Then add enough of the milk to make a soft dough. Turn on to a lightly-floured board. Knead lightly. Roll to 1 inch thickness. Cut into small rounds. Glaze the top with beaten egg, milk or fat. Bake on greased baking sheets in a hot oven. (450°F) for ¼ hour.

Potato Doughnuts

  • 4 ozs flour
  • 2 ozs sieved cooked potato
  • 1 egg
  • 2 ozs butter
  • ½ teaspoon mixed spice or ground nutmeg
  • 1 rounded teaspoon baking powder

Sieve the flour, baking powder and spice together. Rub the fat in with the finger tips. Add the potato and stir in with the other ingredients. Mix to a stiff dough with beaten egg and if necessary, a small quantity of milk. Roll out to ½ inch in thickness and cut into rings with two pastry cutters, one much smaller than the other. Fry the rings in hot deep fat which browns a bread cube in one minute. Cook 5 to 7 minutes, drain on absorbent paper and dredge with sugar.

Potato Shortcrust Pastry

  • 8 ozs flour (plain)
  • ½ teaspoon salt
  • 4 ozs sieved cooked potato
  • 4 ozs butter or lard
  • Cold water

Sieve the flour with the salt. Rub the fat into the flour, using the tips of the fingers, until the whole mixture has the appearance of fine breadcrumbs. Add the potato and rub lightly into the other ingredients. Mix to a very dry dough with a small quantity of cold water. Form into a ball and roll out. This maybe used for sweet or savoury dishes.

Potato Flaky Pastry

  • 8 ozs plain flour
  • 4 ozs sieved cooked potatoes
  • ½ teaspoon salt
  • 4-6 ozs fat
  • Cold water

Sieve the flour with the salt. Rub about 1/5 fat into the flour with the tips of the fingers until very fine. Add the potato and rub lightly with the other ingredients. Mix to a very dry dough with a small quantity of cold water. Roll out into a long strip on a lightly floured board. Then dab another 1/5 of the fat on 1 of the pastry. Fold the pastry in three, press the edges together, give the pastry a halfturn, and roll again. On 2/3 of the pastry dab another 1/5 of the fat, fold the pastry in three, press the edges together, and give the pastry another halfturn in the same direction and then roll again. Repeat the rolling and folding until all the fat is used up. Allow to stand in a cold place before using.

Potato Pancakes (or Potato Floddies)

  • 6 raw potatoes
  • Flour
  • Salt and pepper
  • 3 teaspoons dripping

Peel potatoes. Grate with a coarse grater over a bowl. Then add sufficient flour to form a batter. Season. Heat fat very hot in a frying pan. Drop mixture into pan. When brown on one side, turn over and brown on the other side. Serve with butter or sugar and lemon as desired. Grated cheese and a small amount cayenne pepper may be added to the above recipe.

Choux Pastry with Potato

  • 2½ ozs plain flour
  • 2 ozs butter or vegetable fat
  • 2 eggs
  • 5 ozs cooked sieved potato
  • ½ pint cold water

Melt the butter in a fairly large saucepan add the cold water and bring to the boil. Immediately the water boils remove the pan from the heat and add flour and a pinch of salt all at once. Beat into the boiling liquid until it thickens and forms a ball of mixture which leaves the sides and bottom of the pan clean. If necessary, beat over the heat for a second or two. Add the eggs, one at a time, beating thoroughly after each one. Then add the sieved potatoes and beat well again.

This mixture may be used in any of the ways in which plain choux pastry may be used.

Beignets Souffles

    Choux pastry — see recipe
  • 1 oz castor sugar
  • 2 drops vanilla

Add the sugar and vanilla to the choux mixture in the saucepan. Mix well and drop in small spoonfuls into hot deep fat. Cook fairly slowly until well risen and golden brown. Drain on soft paper and dredge with castor sugar. Serve hot with a fruit sauce.

Cheese Aigrettes

  • Choux pastry — see recipe
  • 1½-2 ozs grated cheese, old Cheddar or Parmesan
  • Cayenne pepper
  • Salt and pepper

Add the seasonings to the mixture in the saucepan, then beat in most of the grated cheese. Drop this mixture in small spoonfuls into hot deep fat. Cook till well risen and golden. They should be cooked fairly slowly and turned occasionally. Drain on soft paper and sprinkle with grated cheese. This mixture may be dropped in spoonfuls on to a baking sheet and baked in a hot oven as eclairs. Serve on a dish and sprinkle with grated cheese.

Chocolate Potato Cake No. 1

  • 4 ozs butter, margarine or vegetable fat
  • 6 ozs castor sugar
  • 2 eggs
  • ½ cup milk
  • ½ teaspoon salt
  • 1½ ozs chocolate or cocoa
  • 2 level teaspoons baking powder
  • 6 ozs plain flour
  • 3 ozs mashed potatoes
Picture of Potato Chocolate Cake

Cream the fat thoroughly. Then gradually add the sugar beating all the time. Beat in each egg separately and then beat until the mixture is of the consistency of thick whipped cream. Then add the cocoa or melted chocolate—beat again. Then add the sifted flour, baking powder and the salt alternately with the milk in about 3 or 4 portions. Stir well.
Lastly mix in the potatoes. Divide the mixture between two greased sandwich tins. Bake in a mod-erate oven (400°F) for about 25 minutes. Turn out on to a cooling tray.

This cake is delicious when put together with the following filling and icing.

Filling For Chocolate Cake

Soak the grated rind of one orange in the juice of 1 large orange and the juice of a tangerine for 30 minutes. Stir in two lightly beaten egg yolks, two teaspoons lemon juice, and enough sifted icing sugar to make mixture thick enough to spread.


  • 1 egg white
  • 3 tablespoons cold water
  • ½ -7/8 cup granulated sugar

Mix ingredients well. Then place over boiling water and beat thoroughly for seven minutes with a whisk. By this time the mixture will be stiff and fluffy. Flavour with vanilla or almond and spread on cake.

Chocolate Potato Cake No. 2

  • 3 ozs sieved cooked potatoes
  • 6 ozs flour
  • 6 ozs castor sugar
  • 6 ozs butter
  • ½ teaspoon salt
  • 1 rounded teaspoon baking powder
  • 1½ ozs chocolate or cocoa powder
  • 2-3 eggs

Cream the butter and sugar together until light in colour and creamy. Beat in each egg separately, till the mixture is smooth again. Sieve in together, the flour, cocoa, salt and baking powder, and stir these in lightly. Lastly stir in the potato. Divide the mixture between two greased sandwich tins. Bake in a moderate oven (400°F) for about 25 minutes. Turn out on to a cooling tray and when cool put together with filling.


Either of these Chocolate Cake mixtures may be steamed and served as a pudding. In place of the cocoa, orange, lemon, coconut, or almond flavouring may be used.