Fadge
Hans
Matt kind of beat me to the draw because what you made is indeed very close to Irish Potato Bread as I know it. "Farls" is a sort of generic term for breads cooked on a griddle - the dough is rolled out into a circle and divided into quarters before cooking. Potato Bread (or "tatie bread" - the "a" pronounced as in Asian rather than in Apple) is also known in some districts in Ireland as Fadge.
The strict recipe is as follows:
1lb Cooked Potato (floury rather than waxy varieties)
1 Teaspoon Salt (the book this comes from is about 50 years old, you might prefer to reduce this a bit)
1-2oz butter or margarine
Approx 4 tablespoons of flour.
It best made with hot, freshly cooked potatoes, but you can use cold ones if you have them left over.
Ideally put the potato through a potato ricer (its like a press that makes the potato look like grains of rice) but well mashed (but not creamed or whipped) is fine too.
If the potato is hot it is fine to add the fat (at room temperature) cut into small pieces but if cold potatoes are used then you need to melt the fat. Work in the flour (the quantity may vary depending on the flour and the potatoes) until you have a workable dough. I am inclined to think this would be better done by hand rather than using a mixer.
Divide the mixture into two and roll each half into a circle about 1/4 inch thick and divide each circle into four quarters. If it were me I would lightly dust them with flour before baking on a hot, greased griddle - turn once when LIGHTLY browned on the underside. Wrap the cooked farls in a clean tea towel while the rest are cooking.
And that's it.
Now there are good served warm with butter but they are even better if allowed to get cold and used to make a great breakfast (or light meal) by (shallow) FRYING and served with bacon, sausage, egg ......
Al
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