Ingredients
Scale
- 2 cups mashed potatoes, cooled (leftover works best)
- 3 tablespoons unsalted butter, melted
- 1 cup all-purpose flour, plus extra for dusting
- 1 teaspoon salt
- ¼ teaspoon black pepper (optional)
Instructions
- Place your cooled mashed potatoes in a large mixing bowl and add the melted butter, mixing until fully combined.
- Add the flour, salt, and pepper to the potato mixture, stirring with a wooden spoon until a soft dough forms.
- Turn the dough out onto a well-floured surface and knead gently 3-4 times until it comes together smoothly.
- Roll the dough into a circle about ½-inch thick, dusting with additional flour if it sticks to your rolling pin.
- Cut the circle into quarters to form four triangular farls using a sharp knife or bench scraper.
- Heat a dry cast-iron skillet or griddle over medium heat until a drop of water sizzles on contact.
- Cook the farls for 3-4 minutes per side until golden brown spots appear and they feel firm when pressed gently with a spatula.
- Transfer to a plate and serve immediately while hot, or keep warm wrapped in a clean kitchen towel.
Notes
- Use starchy potatoes like Russets or Maris Piper for the best texture, waxy potatoes make the dough too sticky
- Don’t overwork the dough or your farls will become tough; mix just until combined
- Keep the skillet at medium heat, too hot and they’ll burn before cooking through
- The dough should be soft but manageable; if it’s too sticky, add flour a tablespoon at a time
- You can make the dough up to 2 hours ahead and keep it covered in the fridge until ready to cook
- A cast-iron skillet gives the best results, but any heavy-bottomed pan works fine
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: Irish
Nutrition
- Serving Size: 2 farls
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg