Irish Potato Farls
The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes if you have them. Serve hot with a little butter and salt or fry them alongside soda bread as part of an Ulster Fry.
potatoes, peeled and halved
4
medium
all-purpose flour, plus extra for dusting
¼
cup
melted butter
1
tablespoon
salt
1
pinch
 Gather all ingredients.
  Cover potatoes with water in a pot and bring to a boil over high heat. Simmer on medium-high heat until center of potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to the pot, and allow to completely dry out over the remaining residual heat.
  Mash with a potato masher until smooth.
  Place warm mashed potato in a medium bowl. Stir in flour, melted butter, and salt. Mix lightly until dough forms.
  Knead dough lightly on a well-floured surface. The dough will be sticky. Use a floured rolling pin to flatten into a 9-inch circle about 1/4 inch thick. Cut into quarters using a floured knife.
  Sprinkle a little flour into the bottom of a skillet and cook farls until evenly browned, about 3 minutes on each side. Season with a little salt and serve straight away.
