Light as anything, these are wonderful with jam or just butter. This amount makes eight muffins.
Put the milk into a small pan with the butter and warm through. Mix the yeast, flour, salt and sugar and pour into the milk/butter. Add the egg and the potatoes and knead until you have a smooth dough. (This can easily be done in a food processor).
Put the dough into a clean bowl, cover with a cloth and leave to double in size for a couple of hours in a warm place.
Punch the dough down and with a biscuit cutter cut out into muffin shapes. Leave to rise for another 20–30 minutes and then cook in a hot oven,
‘Having to endure “Famous Potatoes” on the licence plate,’ fumed Herman Steger, Republican representative for Idaho, ‘is like putting a moustache on the
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