scone

Though the Irish diet has changed radically over the last thirty years, one aspect of food life in Ireland that hasn't changed is the love of the potato. Every convenience store and supermarket still sells potatoes by the two-stone bag -- that's a little more than ten kilos, or twenty-eight pounds. Of course they sell smaller quantities, too. But one way or another, sooner or later the Irish cook winds up with leftover potatoes, usually mashed.

This recipe is perfect for using some of those leftovers up. The scones it produces are tender and tasty; they keep well (partly because of the potato in them) and they toast wonderfully. In this version, the scones are sprinkled with grated cheese before baking. But their basic flavor is delicate enough that, if baked plain, sweet toppings could be used instead: or dried fruit like raisins could be added.

This recipe would also work well as a crust for dishes like beef pie with Guinness.

Click on "read more" for the recipe.