Stirring it up:
What on earth can you do with left-over mashed potatoes? Â Well, keep reading!
Makes: 12 – 18 triangles
Oven: No oven needed. A griddle or cast iron pan, set at medium heat is all you need.
Bake: Probably about 10 minutes per side. Exact time is hard to say depending on your method of cooking them.
Ingredients:
- 500 grams of mashed potatoes  (1 pound)*
- 25 grams of softened butter  (2 oz)
- 125 grams of self-rising flour** (4.5 oz)
- Dash of salt
- Finely grated cheese adds pizzaz to the potato scones. Try about 20 grams (1& 1/2 oz)
Method:
- Heat the griddle/cast iron pan to a medium temperature.
- Mix all the ingredients together.
- Knead the potato dough gently on a well floured surface – just a minute or so is all you’ll need.
- Divide the dough into three pieces.
- Roll out or pat the dough into a circle be about 1.5 cm (1/2inch) thick.
- Cut the dough into 4 or 6 triangles.
- Place the triangles on the hot baking surface and bake until golden brown then turn them over and bake the other side. Â Keep an eye on them so they don’t burn.
Enjoy them warm with butter 😋
* The best potatoes are Russet, Idaho or Yukon Gold as they have a low moisture content.
** You can make your own self-rising flour. For every cup of self-rising flour called for in your recipe you need 125g  (one level cup) of all purpose flour, 6 grams (1 1/2teaspoons) of baking powder and 1 gram, 1/4 teaspoon of kosher salt.
Dishing it out:
My first trip to Scotland was in 1975. I was looking forward to visiting castles & museums, exploring the countryside and of course trying new foods, especially haggis, which I had heard so much about. And yes, it is good!
Since my first trip to Scotland, and since marrying a Scot, I have experimented with many Scottish recipes. If you’re looking for ideas try Rampant Scotland.
During my first visit I received an introduction to “Tattie” Scones. Tatties, by the way, is what Scots call potatoes. Tattie scones was something new. I knew about fruit scones for afternoon tea but never tattie scones.
If you take a trip to Scotland and have a full breakfast (a fry-up) you are more than likely to find a tattie scone on your plate. On occasion, Peter’s mum used to make these for breakfast. In fact a good majority of Scottish homes will include these on the breakfast table. Â It’s probably about as popular for breakfast as Scottish Oatcakes.
Treat yourself to a new taste experience. Tattie scones take no time to prepare, Â only require a few ingredients and are tasty, economical and the perfect way to use those left-over potatoes.
