Here’s my take on the tattie scones. Instead of boiling and mashing potatoes, I used leftover mashed potatoes with inclusions (squash puree, bacon bits, sauteed scallion whites, chopped scallion greens, butter, cream, stock, salt, and pepper). For 8 oz. of mashed spuds, I added 58 g. AP flour, 3/4 t. baking powder, 1/8 t. kosher salt, and grated in 1 T. of unsalted butter. No need to dirty a rolling-pin rolling out the “dough”, as it pats out by hand pretty easily.
These were very tasty. Similar to potato cakes I have made in the past, but those always included egg and no baking powder. I like the use of BP here - it gives them a bit of a puff which the eggy version lacks. I will make them this way again.
