Ingredients
- 2 1/4 cups flour (I always use King Arthur all-purpose flour)
- 1 3/4 tsp salt
- 1 tsp baking soda (sifted to remove lumps)
- 1/2 teaspoon freshly ground black pepper
- 2 cups mashed potatoes (room temperature, about 70°F)
- 2 cups raw potatoes (finely grated and squeezed dry of excess moisture)
- 2 1/4 cups buttermilk (gives better texture and traditional tang)
- butter (I like Kerrygold unsalted butter for this)