Ingredients
Scale
- 1 lb Potatoes, peeled and quartered
- 1/2 cup All-Purpose Flour, plus extra for dusting
- 2 tablespoons Butter, melted
- 1/4 cup Milk
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon Vegetable Oil, for cooking
Instructions
- Step 1: Boil the potatoes in salted water until tender. Drain well and mash thoroughly, ensuring no lumps remain.
- Step 2: Add the melted butter, salt, and pepper to the mashed potatoes. Mix well to combine.
- Step 3: Gradually add the flour and milk to the mashed potato mixture, mixing until a soft dough forms. Be careful not to overwork the dough.
- Step 4: Lightly flour a clean surface. Turn the dough out onto the floured surface and gently knead it a few times until it comes together into a smooth ball.
- Step 5: Divide the dough into four equal portions. Gently pat each portion into a round, about 1/2 inch thick. Then, cut each round into quarters, forming farls (triangles).
- Step 6: Heat the vegetable oil in a large skillet or griddle over medium heat. Cook the farls for 4-5 minutes per side, or until golden brown and cooked through. Serve warm.
Notes
- Store leftover farls in an airtight container in the refrigerator for up to 3 days.
- Reheat farls in a dry skillet or toaster until warmed through and slightly crispy.
- Serve these comforting farls warm with butter and a sprinkle of flaky sea salt, or alongside a hearty Irish breakfast.
- For extra fluffy farls, use a ricer instead of a masher to ensure the potatoes are completely lump-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American