What to do with leftover mashed potatoes? These are as quick and brainless as they are - with an added schmear of butter - addictive. For best flavour, you want some of those brown spots to be more like charred. The recipe obviously cries out for variations, starting with the addition of Cheddar.
1/2 lb (225g) boiled and mashed potatoes
2-3 ounces of flour
3 tablespoons melted butter
1/2 tsp salt
Warm the mashed potatoes and add the butter and salt. Add in only enough flour to make a pliable dough. Knead as little as possible.
Roll lumps of the dough into 8" circles about 1/4" thick, but don't fuss about the aesthetics. Cut into quarters. Prick all over with a fork and cook in a heavy pan (preferably cast iron) with as much butter as you think you can get away with. Cook each side until spotty golden brown and black. Serve hot with more butter.
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