| 1 |
Preheat oven to 200 C. Grease a scone tray with melted butter or margarine. |
| 2 |
Sift flour into a bowl, stir through mashed potato, moisten with butter and milk to form a soft dough. Turn onto a lightly floured surface. |
| 3 |
Knead dough lightly, divide into eight portions. Roll into 25 cm lenths, shape into knots. Place on lightly floured baking tray, brush with remaining milk and sprinkle with cheese. Bake until golden and cooked through. |
| 4 |
Serve warm, spread with butter. |
| 5 |
Hint: Sir Walter Raleigh introduced the potato to Ireland in the 16th century and it became the mainstay of the nation. |
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