Again you can buy these in any store over here, but I'd been looking for a recepie for a long time. There can be eaten straight from the griddle, buttered when cold, or usually fried from cold with bacon and eggs for B'fast.
1/2 lb cold bolied potatoes
2oz flour
pinch baking powder
1/2 oz butter
salt.

Mash the potatoes, melt the butter. Mix all together adding salt and work in as much flour as the paste can take. Roll out very thinly, cut into rounds and then mark for quarters. Place on a hot griddle, prick well, cook for 3 mins on each side. Cool in a towel.

Sort of like a Latke or a Rosti, but rolled out like a scone. Seems like something that you wouldn't want to overwork to keep them from getting doughy. Good use for leftover mashed potatoes, anyway!

Never made these but will soon because I'm hungry.

We do something similar but with out the baking powder and Meg reminded me we do use BP in our corn patty's.
I'll get her to write that recipe down and post it.

Sounds wonderful! Can't wait to give it a go.

Leftovers cleave?! How do you get leftover mashed potatoes? Guess it is the kid factor, we never are that lucky.

Yup not here either but no kids to blame its just me

Never tried Latke, but they are not like rosti at all, the potatoes have to be very soft before mashing, so that when you make the paste with the flour, it should be smooth. Nearest thing I can think of is Irish potato farls, which tend to be thicker, but don't crisp as easily when you fry them. Make sure the fat is hot before you put them in, it should just take a few seconds each side to turn them crispy golden brown, the way I like them!

You are right, NOT like a rosti. I take it back. Rosti's use grated parcooked potatoes, if I'm not mistaken, and are pan fried as one big pancake and have no leavener. Latkes are also usually grated potatoes, but fresh, bound with egg and flour and fried into smaller pancakes. I used to eat potato pancakes as a kid with pureed potato, onion, egg and I think baking powder, but it was a thin batter. Gnocchi is about the closest thing I can think of to Tattie Scones, except for the fact that they are formed and fried instead of rolled and Gnocchi do not have a leavener. Everybody's got an opinion on the potato it seems. What is interesting is that it took potatoes a long time to become popular for such a useful crop. I think the Irish are to thank for popularizing them since they were the (literally) poor souls who had to eat them for want of wheat and other fare. And then there suddenly wasn't enough of them (potato famine) and now we have nice Irish bars to drink Guinness in over here. I propose a toast to....

THE SPUD! CHEERS, MATE!

I was at O'Neills drinking Guinness and eating my potato mashed (with steak tips) just last night....

Good Irish mashed potato has, milk, butter, and chopped fresh spring onions through it, try it!

Another form of Irish mash is Colcannon Potatoes. Basically mashed potatoes with braised kale strewn through it. Very rustic and good.

kale? ok, not no for me sorry.
mashed with a tad of butter or bacon drippins, oinons, salt and pepper of course

Though bacon drippings is a new one, mmmmust try that.

chives with a little Garlic is also good.

c'mon, I'm at work, starving, in caffeine withdrawal, and you are making me droool. You're a cruel man Ralph Duncan!!!

then I wont mention a ham slice and how to make it look nice on a plate with the mashed tatties

Home now, fed, caffeined, AND IMMUNE!

Theres always another day!!

Actually, suateed kale in butter and garlic is really quite good. Like hearty spinach. At the restaurant, we serve locally grown organic greens such as chard, Red Russian Kale, etc. sauteed that way as a side dish and people really love it. We throw a few golden raisins and pine nuts in there too which breaks up the flavors and gives it some sweetness and crunch. Cmon, Duncan...I thought you were a brave lad!