I had mash leftover from making the fish pie (see precious entry). It was rather nice mash so I didn't want to just chuck it.
|From Google Images|
You need some cold mashed potato. Then add flour in the ration 1 part flour to five parts mash and add very soft butter in the ration 1 part butter to ten parts mash. Sounds more complicated than it really is. Weigh your flour and divide it by 5 for the flour and divide it by 10 for the butter.
Bung it all in a bowl and mush it together to a sort of very soft 'dough'. Add any seasonings you want. I just added a grating of pepper because the mash had already been seasoned and the butter adds some more salt, of course. What you're going to do is roll out lumps of it to circles about 3 to 5 mms thick, and cut into quarters. I had 160g mash and the mixture made two circles cut into eight tattie scones.
Melt a bit of butter in the pan and carefully lay in the scones (they are soft and need careful handling). Fry on one side until brown, then turn and ditto on the other side.
|Not my photo but just how mine looked.|
I'm unsure if they freeze or not so I am trying it out with the remaining five. Wrap individually in easy-leave or similar, lay them in some sort of rigid container and freeze. I suspect I will reheat in a pan but without adding any more butter. I'll let you know!