This great Irish side, also called fadge, is formed a little like French pastry to create another filler the likes of which would knock out a bull!
Ingredients
• 1 kilogram potatoes, peeled
• 50 millilitres whole milk
• 25 grams butter, plus more for frying
• 1 egg, beaten
• salt and pepper
• 50 grams plain flour
• 1/2 onion, finely diced
• fresh chopped thyme
Method
1. Cook the potatoes in boiling water.
2. When the potatoes are cooked, strain and place back onto a low heat to aid in the removal of moisture. Mash for about 4 minutes.
3. Add your milk, butter, egg, and a good pinch of salt and pepper. Continue to mix until well incorporated.
4. With a lot of elbow grease, gradually mix in the flour until a good dough is formed.
5. Form the dough into a large 1-inch-thick disk and cut into slices.
6. Heat more butter and fry the onion and thyme on a medium heat for 2 minutes. Add your dough slices. Remove when golden and enjoy.