Stove-Top Potato Bread
- 1 lb. Idaho potatoes
- 4 tablespoons butter, divided
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 egg
- Optional 1/4 cup chopped parsley
- Peel and dice potatoes. Place in a medium saucepan, cover with water and add salt. Bring to a boiling and cook until crisp-tender, about 4 minutes; drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; add potatoes and set aside.
- In a medium mixing bowl, mix dry ingredients and parsley, if desired. Cut in remaining butter with a pastry blender or fork until the mixture resembles crumbs.
- In a cup, whisk together the buttermilk and egg. Add buttermilk mixture to dry ingredients and stir well to combine.
- With floured hands, divide dough into thirds. Mix one third into potatoes, pressing into pan. On a lightly floured board, shape remaining dough into a patty to fit in skillet. Press dough patty onto potato mixture. Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way through the dough.
- Cover skillet tightly and cook over medium heat about 18 minutes or until dough is firm. In the meantime, preheat broiler.
- Remove skillet lid and brown bread, uncovered, under the broiler for 2-3 minutes until golden. Serve immediately.
Yield: 6 Servings
Sodium: 542 mg
Fat: 9 g
Protein: 8 g
Cholesterol: 58 mg