1½ pounds (680 grams) russet potatoes, peeled and cut into 1- to 1¼-inch cubes
2 tablespoons (28 grams) unsalted butter
1 teaspoon (3 grams) kosher salt
¼ teaspoon ground black pepper
¾ cup (94 grams) all-purpose flour, divided
Instructions
In a small saucepan, combine potatoes and water to cover by 1 inch. Bring to a boil over high heat. Reduce heat to medium-high, and cook until potatoes are tender, 12 to 15 minutes. Drain potatoes and return to saucepan. Add butter, salt, and pepper, and mash potatoes until smooth. Let cool slightly.
Place 2 cups (446 grams) mashed potatoes on a heavily floured surface, reserving remaining mashed potatoes for another use. Add ½ cup (63 grams) flour, and knead until a stiff, pliable dough forms. Add up to remaining ¼ cup (31 grams) flour, if necessary. Divide dough in half. Flour work surface again and roll or pat each dough portion to ⅓-inch thickness. Using a knife, cut each portion into 6 pieces (12 total).
Lightly butter a cast-iron griddle or skillet, and heat over medium heat.
Shake or brush any excess flour off dough pieces. Working in batches, cook farls until golden brown, slightly puffed, and crisp, 3 to 4 minutes per side. (The farls should have patchy brown spots when nearly done.)
Recipe by TeaTime Magazine at https://teatimemagazine.com/sharing-culinary-soul-ireland/