Ingredients
Scale
- 500g Potatoes, peeled and boiled
- 150g Plain Flour
- 50g Wholemeal Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 50g Butter, melted
- 1 tbsp Milk (approximately)
- 1 tbsp chopped fresh chives (optional)
Instructions
- Step 1: Once the potatoes are cooked, mash them thoroughly until completely smooth and lump-free. Let them cool slightly.
- Step 2: In a large bowl, sift together the plain flour, wholemeal flour, baking powder, and salt.
- Step 3: Add the mashed potatoes to the dry ingredients. Stir in the melted butter and chives (if using). Gradually add the milk, mixing until a soft, slightly sticky dough forms. Do not overmix.
- Step 4: Lightly flour a clean surface and turn the dough out onto it. Gently knead the dough for a minute or two until it comes together.
- Step 5: Divide the dough into 8 equal portions. Roll each portion into a roughly 1cm thick disc or small flat cake.
- Step 6: Heat a lightly oiled griddle pan or frying pan over medium heat. Cook the farls for 2-3 minutes per side, or until golden brown and cooked through. Serve warm.
Notes
- Store leftover farls in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.
- For perfectly crisp farls, reheat them in a dry, hot frying pan for a minute or two per side.
- Serve these delicious farls alongside a hearty Irish stew, or alongside smoked salmon and cream cheese for a delightful brunch.
- To ensure light and fluffy farls, avoid over-mixing the dough; the slightly sticky consistency is key!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American