Potato Farls

Prepare the Dough

• While the potatoes are still hot, mash them until perfectly smooth. A potato ricer or food mill will give the best lump-free results.
• Add 2 tablespoons (28g) of the cold butter, 1 teaspoon of salt, and the black pepper to the hot mash. Stir until the butter is fully melted and incorporated.
• Sift the flour over the potato mixture. Use a fork or your hands to gently mix until a soft, pliable dough forms. Do not over-knead, as this will make the farls tough.

Shape the Farls

• Lightly flour a clean work surface and turn the dough out onto it.
• Gently pat the dough into a round disc about 8 inches (20 cm) in diameter and just under 1/2 inch (1 cm) thick.
• Using a floured knife or bench scraper, cut the circle into four equal wedges. These wedges are the 'farls'.

Cook the Farls

• Heat a large cast-iron skillet or non-stick pan over medium heat. Melt the remaining 2 tablespoons (29g) of butter in the pan.
• Carefully place the farls in the hot skillet, ensuring they are not overcrowded. You may need to cook them in two batches.
• Fry for 4-6 minutes on each side, until a deep golden-brown crust forms and they are cooked through. The exterior should be crisp and the interior soft.

Serve

• Remove the farls from the pan and serve immediately while hot.
• They are delicious on their own, with a smear of butter, or as part of a full Irish breakfast with eggs, bacon, and sausages.