Potato Griddle Buns

Steps

1. 1Peel the potatoes if you prefer a smooth bun, then cut them into 1-inch pieces. Put them in a pot, cover with cool water by 1 inch, add a pinch of salt, and bring the water to a boil over high heat.
2. 2Once boiling, lower the heat to medium so the water bubbles steadily but does not splash over the pot. Cook for 12 to 15 minutes, until a fork passes through the largest piece without resistance.
3. 3Drain the potatoes well. Put them back in the warm pot for 1 minute so steam can escape, then mash until mostly smooth. Do not add milk; extra liquid makes the buns harder to flip.
4. 4Stir in the egg, flour, baking powder, salt, pepper, and herbs. The mixture should be thick enough to scoop. If it sticks like wet mashed potatoes, add 1 tablespoon flour at a time.
5. 5Warm a griddle or nonstick skillet over medium heat for 2 minutes. Lightly spray or brush the surface, then place 1/3-cup scoops of potato mixture on the pan.
6. 6Flatten each scoop to 1/2 inch thick. Cook for 4 to 5 minutes, until the bottom is golden and the top looks set. Flip carefully and cook 3 to 4 minutes more.
7. 7Cool the rounds for 2 minutes before slicing or stacking. They firm up as they rest and are less likely to break when used as buns.