Potato Scones

• 2 large russet potatoes, peeled and cut into large cubes
• Coarse salt and freshly ground black pepper
• 3/4 stick (6 tablespoons) unsalted butter, room temperature, plus 2 teaspoons for skillet
• 1 cup all-purpose flour, plus more for rolling
• 1/2 teaspoon baking powder
• 1/4 pound Tipperary cheese or sharp white cheddar, diced small (about Va inch)

1. 1. Bring potatoes to a boil in a pot of lightly salted water. Reduce heat, and simmer until fork tender, 10 to 12 minutes. Drain well.
2. 2. While still warm, push potatoes through the large holes of a ricer, or use a potato masher to mash them until smooth (you should have 2 1/2 cups). Stir butter into warm potatoes until combined well. Stir together flour, baking powder, 1 teaspoon salt, and 1/4 teaspoon pepper, then stir into potatoes with a wooden spoon until just combined. Form dough into a ball on
3. a lightly floured work surface. Cover with a dish towel, and let cool for 20 minutes.
4. 3. Dust rolling pin and work surface with flour, and roll out dough to an 8-by-10-inch rectangle. Sprinkle half with cheese, and fold to create a 4-by-l0-inch rectangle. Gently roll out. With a floured knife, cut dough into four 2 1/2-by-4-inch rectangles, then cut each in half diagonally.
5. 4. Heat a griddle or a large cast-iron or nonstick skillet over medium heat, and add
6. l teaspoon butter. When it has completely melted and is sizzling, cook 4 scones until golden brown and cheese melts, 3 to 4 minutes per side. Keep scones warm in a 200u0b0 oven while you cook the remaining dough.

russet potatoes, salt, unsalted butter, flour, baking powder, cheese

Taken from www.epicurious.com/recipes/member/views/potato-scones-50176871 (may not work)