SHOPPING LIST: Cooking Skills: Potatoes 2, Chapter 2 (Potato Doughs and Breads)

Floury potatoes, boiled and mashed dry. Strong white bread flour and a sachet of fast-action yeast for the focaccia and rolls. A 20 x 30 cm baking tin and a non-stick frying pan.

Potato farls (2 portions)
[ ] 250 g floury potatoes, peeled, boiled, steam-dried and mashed smooth (about 200 g mash)
[ ] 15 g butter, melted
[ ] ½ tsp salt
[ ] 60 g plain flour, plus more for rolling
[ ] 1 tsp oil, for the pan

Lefse-style flatbreads (2 to 3 portions)
[ ] 250 g floury potatoes, peeled, boiled, riced or mashed very smooth (about 200 g mash)
[ ] 1 tbsp butter, melted
[ ] 1 tbsp single cream or milk
[ ] ½ tsp salt
[ ] 110 g plain flour, plus plenty for rolling
[ ] 1 tbsp butter, to serve
[ ] 1 tsp sugar and cinnamon, mixed, to serve

Potato focaccia (6 portions)
[ ] 300 g strong white bread flour
[ ] 100 g plain mashed potato, cooked and cooled (no milk or butter)
[ ] 7 g sachet fast-action dried yeast
[ ] 2 tsp fine salt
[ ] 250 ml lukewarm water (no hotter than 37°C)
[ ] 4 tbsp olive oil, divided
[ ] 1 tsp flaky salt
[ ] 2 rosemary sprigs

Soft potato rolls (8 rolls)
[ ] 300 g strong white bread flour, plus more for dusting
[ ] 100 g plain mashed potato, cooled
[ ] 7 g sachet fast-action dried yeast
[ ] 1 tsp sugar
[ ] 1 tsp fine salt
[ ] 150 ml lukewarm milk
[ ] 20 g butter, softened
[ ] 1 tbsp milk, for brushing

For the experiments
[ ] About 600 g more floury potatoes and 200 g waxy potatoes
[ ] Extra strong flour and a second sachet of yeast