13/4 cups smooth mashed potatoes (1 very large cooked potato or 2 medium)
3/4 cup self-rising flour
1/4 teaspoon powdered mustard
1/2 teaspoon sea salt
Several grinds of black pepper
1 tablespoon snipped chives or 2 tablespoons chopped parsley
1 extra-large egg, beaten
Butter for frying
Mix the mashed potatoes with the flour, mustard, salt, pepper, and herbs. Do this with a wooden spoon, not a food processor (otherwise, you’ll get a gluey mess).
Work in the beaten egg to make a firm dough. If it is very soft and sticky, work in a little more flour.
Turn out the dough onto a floured work surface, flour your hands, then knead the dough once or twice to make a smooth ball. Divide the dough into 8 equal portions and shape each one into a small cake, about 21/2 inches across.
When ready to cook, heat a little butter in a large heavy skillet, preferably nonstick, and cook the breads over medium heat for about 7 minutes on each side, until they turn good golden brown and are slightly puffed. Serve immediately.
Linda Collister, “Quick Breads”