A hearty, rustic loaf made with mashed potatoes and flour, yielding a soft, moist crumb and golden crust. This Mark Moriarty original brings comfort and depth—delicious with butter, soups, or sandwiches.
Ingredients
- Strong flour 320g
- Mashed potato 120g dry mashed potato pulp
- active dry yeast 14g sachet fast action yeast
- Eggs 2, whole
- Butter 125g soft butter
- Salt 10g
- Whole Milk 40g
- Caster sugar 15g
- Cream 100g thick sour cream
- Butter 100g diced salted butter
Instructions
Steps:
- Add the flour, potato, dried yeast, salt and sugar to a mixer and mix.
- Warm the milk to just above hand temperature.
- Add the eggs and mix for 7mins until a smooth dough is formed.
- Now add the softened butter and mix for 10mins until the dough is glossy and has cleaned the bowl. Transfer to a greased bowl, cover and allow to double in size.
- Knock the dough back on a floured surface, shape it into balls, and place in a heavily greased mould.
- Allow to triple in size, then pierce the dough a couple of times with your finger (a la focaccia). Fill the holes with sour cream and diced butter.
- Bake at 200c for 15mins until golden brown. Step08: Brush with brown butter, garnish with chives and sea salt.
