Manx Potato Bread

Method

Peel and boil the potatoes until tender, then drain and mash thoroughly with the butter, salt and white pepper whilst still warm. Allow to cool slightly before mixing in the flour and warm milk to form a soft dough that holds together. On a floured surface, gently shape the dough into a ball and roll out to approximately 5mm thickness, then cut into traditional rectangular or circular cakes. Heat a griddle or heavy frying pan and cook each piece over medium heat with a little butter for 3-4 minutes each side until golden brown and heated through. Serve warm, traditionally as part of a Manx breakfast or as an accompaniment to savoury dishes.