Boil potatoes in their jackets until tender. Pull off skins and mash immediately. Add egg, butter, flour and herbs (if using) and mix well. Season with salt and pepper, adding a few drops of milk if mixture seems too stiff. Shape into a 1 inch thick round shape and then cut into eight pieces. Dip into seasoned flour. Bake on a griddle over an open fire or fry in in bacon fat over gentle heat. Cook the fadge until crusty and golden brown on one side, then flip over and cook on the other side. (About 4 to 5 minutes on each side). Serve as an accompaniment to an Irish breakfast or on its own on hot plates with a blob of butter melting on top. Serves 8.