¾cup(100g) all-purpose flour (plain flour), plus extra for dusting
Boil the potatoes in a pan until tender, approx 10-15 minutes depending on the size of the chunks.
Drain well, then mash or use a potato ricer.
Stir in the butter and salt (if your mashed potatoes are cold, then melt the butter first).
Stir the flour and baking powder together, then add to the potatoes. Stir or use your hands to bring it together into a dough.
Lightly flour the work surface, then roll ⅓ of the dough out to a circle about 5mm thick. Dust the top with a little flour and cut the circle into four pieces with a cross.
Heat a large dry frying pan (no oil or butter) and fry the farls in batches for 3-4 minutes on each side until they get dark spots and are cooked through. Repeat rolling and frying the rest of the dough.
To serve, heat a pan, spread both sides of the farls with butter and fry each side for a few minutes until crispy and warm.
Storing: Farls can be stored in an airtight container in the fridge for up to 4 days. To reheat, add some butter to a skillet and heat them on each side over medium-high heat until warmed through. Freezing: You can freeze cooked potato farls by putting bits of baking paper between them and adding them to a freezer-safe bag or airtight container. They will stay fresh for about 3 months. Let them thaw and you can heat in a toaster, or fry in a frying pan with a bit of butter. TipsYou can eat them cold after the first cooking, but they’re usually fried a second time with a little butter before serving warm.Wipe the flour out of the pan with a clean tea towel between batches so the excess flour doesn’t burn.For best results getting your mashed potatoes to be creamy without being gummy, use a potato masher or a potato ricer.It’s important to initially cook the potato farls without any butter or oil in a dry pan to build up a crust with dark spots.Roll the farls to about 1cm thickness. The baking powder makes them rise ever so slightly, but they are still a thin potato cake.For best results, use a non-stick pan.Serving SuggestionsServe with an Ulster Fry (Northern Irish cooked breakfast).Serve with a side of hearty Baked Beans.Enjoy them with fried eggs and Carrot Soda Bread.Make them a brunch staple and serve with cream cheese and Vegan Smoked Salmon.Serve them on St Patrick's Day! Check out my other Irish recipes, including a naturally green Kale Soda Bread or Seeded Soda Bread.