It uses some flour, but the mashed potato is a good partner. Then I started reading recipes. Folks, I wanted a quick bready thing, not a part time job. So many floofy, fancy, gadgety ideas involving equipment. I had planned on a bowl and a fork. And half a page of ingredients, way beyond potatoes and flour.
So I thought I would postpone the bread and just make a nice supper. Microwaved one big spud 9 minutes, peeled and mashed it. Really nice texture.
Chunk of butter, swoop of warm milk, salt, pepper, egg, grated Italian cheese of some kind, flour to bind it -- could have used more, next time, then -- frozen chives snipped in. Would have been fresh chives but that would have involved getting wet. Raining all day.
Rolled the cakes I shaped with a spoon in the last of the Italian breadcrumbs, sauteed in cast iron pan till all hot and sizzly, fan on to avert a smoke alarm excitement.
Three meals (eight cakes) from one spud. Maybe with an omelet or bit of fish or something.
Another time I'll see about potato bread.
Meanwhile this is fine. No need to let the perfect be the enemy of the good.
