Potato Dishes

Potato Cakes

3 boiled potatoes
2 tsp flour
2 tbsp milk
butter
salt and pepper

In large mixing bowl mash potatoes until a consistently lumpy texture. Add the flour and milk until the mixture is moistened but not wet. Mash in butter, salt, and pepper to taste. Shape into disks about 4 inches wide and fry in a saucepan with butter over medium heat until browned and heated through.

Champ

8 medium potatoes (peeled)
small bunch of scallions (spring-green-onions)
125 ml or 1/3 pint milk
salt and pepper
knob of butter per person

Boil the potatoes until they are soft. Drain and return to the heat to dry slightly before mashing. Finally, chop the white and green of the scallions and cook in the milk. Beat this mixture into the mashed potatoes until they are fluffy and smooth. Season to taste and serve a generous helping onto each plate, topped with a knob of butter. Serves four.

Potato Farls

2 tbsp butter
1 kg or 2 lb mashed floury potatoes
salt
125g or 4 oz plain flour

Melt the butter and stir into the potatoes then add salt to season. Knead as much flour into this as it will take. Divide into two and using a floured board, roll out each half to form a circle the size of a large plate. Cut into quarters (farls) and fry in a little bacon fat (or oil) for about 3 minutes on each side in a heavy frying pan. Serve as part of an Ulster Fry.