Irish Potato Bread Farls (Printable)

Soft mashed potato dough shaped and cooked to golden farls with a crispy crust and tender inside.

# What You'll Need:

→ Potatoes

01 - 1 lb floury potatoes (Maris Piper or Russet), peeled and quartered
02 - 1/2 tsp fine sea salt

→ Dough

03 - 1/4 cup unsalted butter, softened
04 - 3/4 cup all-purpose flour, plus extra for dusting
05 - 1/2 tsp baking powder (optional, for lighter texture)
06 - 1/4 tsp ground white pepper

→ For Cooking

07 - 1-2 tbsp butter or neutral oil, for frying

# How To Make It:

01 - Boil the potatoes in salted water until fork-tender, about 12-15 minutes. Drain well and return to the hot pot to steam dry for 1-2 minutes.
02 - Mash the potatoes until smooth and lump-free. Allow to cool slightly.
03 - Add the softened butter, flour, baking powder (if using), and ground white pepper to the mashed potatoes. Mix until a soft, non-sticky dough forms.
04 - Turn the dough onto a lightly floured surface. Gently knead just until combined, then shape into a flat round about 1/2 inch thick. Cut the round into quarters (farls).
05 - Heat a heavy skillet or griddle over medium heat and add a little butter or oil. Cook the farls for 3-5 minutes per side, until golden brown and slightly crispy.
06 - Serve warm, ideally with butter or as part of a traditional Irish breakfast.

# Tips from dashanddishes:

01 -
  • They come together in under 40 minutes with ingredients you probably already have in your kitchen
  • The texture is simultaneously crispy outside and incredibly tender inside, like a warm embrace on a chilly morning
  • These farls make everything taste better from a simple fried egg to a full Irish breakfast spread
02 -
  • Overworking the dough makes farls tough so mix only until combined and handle minimally when shaping
  • Letting mashed potatoes cool slightly prevents the butter from melting too quickly which affects the final texture
  • These freeze beautifully so double the batch and keep some tucked away for busy mornings
03 -
  • Use the back of a spoon to smooth any cracks on your farls before cooking this helps them cook more evenly
  • Adding chopped scallions or fresh herbs to the dough transforms them from side dish to star

Return