Homemade Potato Bread

Homemade Potato Bread
From Lillian Kavonian for the Clinton Historical Society Bi-centennial Cookbook

Ingredients

1 1/2 c. all-purpose flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1/8 tsp. pepper
6 Tbsp. butter or margarine, at room temperature
1 1/2 c. mashed potatoes, chilled
4 scallions, sliced

Preheat oven to 425 degrees. Lightly grease baking sheet and set aside. In a large bowl, combine flour, baking soda, salt, and pepper. With a pastry blender or 2 knives, cut in butter or margarine until it forms coarse crumbs. Stirr in mashed potatoes and scallions to make a soft dough. On a lightly floured surface, knead dough for 3 to 4 minutes. With a rolling pin, on lightly floured surface, roll dough to 1/4" thick. With a 3 1/2 " round biscuit or cookie cutter, cut into rounds. With a metal spatula, transfer them to the prepared baking sheet.

Bake 25 minutes until golden brown. Cool on a wire rack for 5 minutes. Serve warm with butter or your favorite topping.