Loaded Mashed Potato Scones Recipes

IRISH POTATO SCONES

Steps:

• Mash potatoes well, add real butter and salt.
• Add as much flour as potatoes will take without becoming too dry.
• Turn out onto a floured board, roll until ¼ inch in thickness.
• Cut into circles, approximately 2½" in diameter.
• Prick all over with a fork.
• Cook on a hot dry griddle or heavy pan dusted with a little flour.
• When they brown with small darker spots appearing, they are cooked.
• Serve hot off the griddle with maple syrup, golden syrup, honey or butter.
• Wrap uneaten scones in greaseproof paper and refrigerate.
• Reheat cold scones by frying them in bacon fat until crisp, and serve with bacon and eggs - delicious!
• *Flour amount varies according to the type of potato used.
• For Vegetarian omit the bacon fat. Do not refry in Bacon fat to reheat for Vegetarian. And you might want to serve it with Vegetarian bacon not real bacon.

POTATO SCONES

Steps:

• Heat a lightly greased griddle or cast iron skillet over medium-high heat.
• Mash potatoes with flour, butter, and salt until a stiff dough forms.
• Turn dough out onto a lightly floured work surface. Knead dough lightly and roll dough out to about 1/2-inch thick. Cut into six triangular wedges.
• Working in batches, cook scones, turning once on hot griddle until golden brown, 4 to 5 minutes per side.

POTATO SCONES

Steps:

• Wash peel, and boil the potatoes-- about three medium ones.
• Mash them, and measure out two cups.
• If you are using leftover mashed potatoes, adjust the butter and salt downwards according to how much they already have in them.
• Stir in the salt and the butter, then beat in the egg.
• Stir in the flour and the baking powder; mix well. Add a little more flour if needed to make a soft but workable dough.
• Divide the dough into 8 equal parts.
• Roll out each section of the dough to about 1/4" thickness on a floured board.
• Bake them on a lightly greased griddle or skillet at the same temperature that you would cook pancakes, for about 5 minutes each side.
• They should feel dry but pliable, and have some light brown blisters.
• Keep them warm in a damp towel in the oven as they are cooked.
• Serve hot.
• If you are cooking them all at once, you probably want to use two skillets; leftovers can be reheated in the microwave.
• Otherwise, they can be kept raw in the fridge between sheets of waxed paper in a plastic bag.

LOADED MASHED POTATOES

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Place potatoes into a large pot of lightly salted water; bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and return them to the pot.
• Mash butter into the potatoes with a potato masher or electric hand mixer until melted completely into the potatoes; add sour cream and continue to beat until combined. Crumble bacon into the potato mixture; add Cheddar cheese and chives and stir. Season potatoes with salt and pepper.