Ingredients
🧂Ingredients
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- 2 cups mashed potatoes (warm or room temp; fresh or leftover)
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- 1 cup all-purpose flour (plus extra for dusting)
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- 2 tablespoons butter, melted (plus more for cooking)
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- 1 teaspoon salt
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- ½ teaspoon baking powder (optional, for a slightly lighter farl)
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- Optional: black pepper
Optional Add-Ins:
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- 2 tablespoons chopped chives or scallions
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- ½ cup shredded cheddar
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- 1 teaspoon garlic powder
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- 1 tablespoon chopped parsley
Instructions
If you’re starting from scratch, boil peeled potato chunks until fork-tender, then drain well.
Tip: Return the drained potatoes to the hot pot for 60 seconds to steam off extra moisture. This tiny step is the difference between “perfect soft dough” and “why is this sticking to everything I own.”
Mash while warm until very smooth. Lumps aren’t illegal… but they make rolling harder and they cook unevenly.
You want a mash that looks like it could be politely piped into something fancy, even if you’re eating it in sweatpants.
In a bowl, mix mashed potatoes with salt and melted butter. Add flour (and baking powder if using) and stir just until a soft dough forms.
Tip: The dough should feel soft and tender, not stiff. If it’s sticky, dust in flour one tablespoon at a time — don’t dump in a whole extra cup unless you want farls with the personality of drywall.
Lightly flour your surface. Divide dough in half. Shape each half into a 6–7 inch round about ½-inch thick, then cut into 4 quarters.
This is the moment they officially become farls — little potato bread wedges that are about to make your kitchen smell like comfort.
Heat a skillet or griddle over medium. Cook farls 3–4 minutes per side until golden and cooked through. Use a touch of butter for extra browning, or cook dry for a more traditional “bread” feel.
Tip: If they’re browning too fast, lower the heat. You want crisp edges and a warm, tender interior — not “charred outside, potato paste inside.”