Irish Potato Bread Farls (Printable)

Golden potato bread farls pan-fried till crisp, served warm with salted butter for a hearty treat.

# What You'll Need:

→ Potatoes

01 - 1 lb floury potatoes (Maris Piper or Russet), peeled and cubed

→ Dairy

02 - 3 ½ tbsp unsalted butter, plus extra for serving
03 - ¼ cup whole milk

→ Dry Ingredients

04 - 1 cup plain flour, plus extra for dusting
05 - 1 tsp fine sea salt

→ To Serve

06 - Salted butter, to taste

# How To Make It:

01 - Place peeled and cubed potatoes in a saucepan. Cover with cold water and add a pinch of salt. Bring to a boil, then simmer for 10-12 minutes or until fork-tender. Drain well and return to the pan for 1 minute to steam dry.
02 - Mash the potatoes thoroughly until smooth. Add the unsalted butter and milk while the potatoes are still hot, mixing well until the butter has melted and the mixture is creamy.
03 - Stir in the flour and salt. Mix until a soft, non-sticky dough forms. If too sticky, add a little extra flour.
04 - Turn the dough onto a lightly floured surface. Gently knead, then shape into a round about ½ inch thick. Cut the round into quarters (farls).
05 - Heat a non-stick frying pan or griddle over medium-low heat (no oil needed). Cook the farls in batches for 3-4 minutes per side, until golden brown and slightly puffed.
06 - Serve warm, generously spread with salted butter.

# Tips from dashanddishes:

01 -
  • The texture is simultaneously crisp and pillowy, like a warm hug for your breakfast plate
  • Ready in under 30 minutes with ingredients you probably already have in your kitchen
  • Freezes beautifully so you can wake up to homemade bread without the morning effort
02 -
  • Drying your potatoes thoroughly after boiling makes the difference between light, tender farls and dense, gummy ones
  • Don't be tempted to add more flour than needed a slightly tacky dough produces softer results than a dry one
  • These cook best on medium low heat, too high and they'll burn before cooking through
03 -
  • Add a handful of chopped chives or black pepper to the dough for extra flavor without complicating the recipe
  • If your dough feels too sticky, flour your hands instead of adding more flour to the dough itself

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