This is a story about a treat my dad’s granny used to make at the very end of summer when the potatoes were ripe and picked. When dad was finished helping to pick all of the potatoes his granny would boil far more than what was needed for dinner for the first day.
With the surplus boiled potatoes, she would peel them and use them to make a dough like mixture using bran flour, some buttermilk and a pinch of salt. She would then roll out the dough to about an inch thick. She would cut them into discs using an up-turned drinking glass.
One quick bake later, they were ready for eating. My dad enjoyed them best with a little butter, some chopped scallions, a slice of fresh picked beetroot and a big cold glass of cow’s milk.