Description
Fluffy and golden Irish Potato Farls, a traditional griddle bread made with mashed potatoes, flour, and butter. Perfect for breakfast, as a side, or toasted!
Ingredients
Scale
- 1 kg (2.2 lbs) Floury Potatoes, such as Maris Piper or Russet
- 100g (½ cup) All-Purpose Flour, plus extra for dusting
- 50g (¼ cup) Butter, melted
- 1 tsp Salt
- ½ tsp Black Pepper
- Vegetable Oil or Butter, for greasing the griddle or pan
Instructions
- Prepare the Potatoes: Peel the potatoes, chop into equal-sized chunks, and boil in salted water until fork-tender (15-20 minutes).
- Drain and Dry: Drain the potatoes well. Return to the pot over low heat for a minute or two to remove excess moisture.
- Mash Thoroughly: Mash the potatoes until completely smooth. Use a ricer for best results.
- Combine Ingredients: In a large bowl, combine the mashed potatoes, flour, melted butter, salt, and pepper.
- Mix Well: Mix the ingredients together with your hands until a soft, slightly sticky dough forms.
- Adjust Flour (If Needed): If the dough is too sticky, add flour, 1 tablespoon at a time. If too dry, add a little more melted butter or milk.
- Turn Out and Knead Lightly: Lightly flour a clean surface. Turn the dough out and gently knead for a minute or two.
- Divide the Dough: Divide the dough into four equal portions.
- Roll Out Each Portion: On a lightly floured surface, roll each portion into a circle about ¼ inch thick.
- Cut into Farls: Cut each circle into quarters to form triangular farls.
- Dust with Flour: Lightly dust each farl with flour.
- Heat the Griddle/Pan: Heat a griddle or frying pan over medium heat. Lightly grease with vegetable oil or butter.
- Cook the Farls: Place the farls on the hot griddle, being careful not to overcrowd. Cook for 4-5 minutes per side, or until golden brown and slightly crispy.
- Adjust Heat (If Needed): Reduce heat if browning too quickly, increase if not browning enough.
- Turn Carefully: Use a spatula to carefully flip the farls over.
- Cook Until Golden Brown: Continue cooking until the second side is golden brown and slightly crispy.
- Remove and Drain: Remove the cooked farls and place them on a wire rack to cool slightly.
- Serve Warm: Serve warm with butter, as part of a full Irish breakfast, or as a side dish.
Notes
- Use floury potatoes like Maris Piper or Russet for the best texture.
- Ensure potatoes are well-drained to avoid a sticky dough.
- Don’t overwork the dough, or the farls will be tough.
- Add herbs, spices, or cheese to the dough for variations.
- Dough can be made ahead and stored in the refrigerator for up to 24 hours.
- Cooked farls can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes