Mash Potato Farls
Arán Prátaí·(uh-rawn praw-tee)
The Proper Start: Morning Frys and Daily Oats
Potato farls exist because working people don't throw away good food. In Ireland, the potato farl was born out of a simple need: an ingenious, unpretentious way to ensure cold leftover mash never went to waste by folding it into all-purpose flour, yielding a dense griddle bread that leaves melting butter running down their chin. Moisture is the enemy, and butter is your best friend—drop the wedges into a hot cast-iron skillet of bacon fat, let the crust blister, and don't walk away from the stove.
Ingredients
- Russet potatoes1 lb
- all-purpose flour3/4 cup
- salted European-style butter4 tbsp
- kosher salt1/2 tsp
- butter or bacon fat2 tbsp
Method
- 01
Boil the potatoes until tender.
Place the cubed potatoes in a medium pot, cover with cold salted water, and bring to a boil, then reduce to a hard simmer for 15 to 20 minutes until a fork glides through them easily.
- 02
Steam the drained potatoes to remove excess moisture.
Drain the potatoes entirely, dump them back into the hot, empty pot, and place it over medium-low heat for about 1 to 2 minutes while shaking the pot until the edges turn slightly chalky.
- 03
Mash vigorously with the butter and salt.
While the potatoes are still hot, mash them until completely smooth—pushing them through a potato ricer yields the lightest texture—then allow the mash to cool for 10 to 15 minutes so it is warm but no longer steaming.
- 04
Gently stir in the flour to form a cohesive dough.
Sprinkle the flour over the mash and stir with a fork until too stiff, then gently knead the mixture in the bowl with floured hands for about 30 seconds; stop immediately once it comes together to avoid a tough farl.
- 05
Roll out the dough and cut into triangular wedges.
Turn the dough out onto a generously floured countertop, divide in half, and gently pat each half into a circle about 1/4-inch thick before slicing it into quarters.
- 06
Dry-bake the farls on a hot griddle.
Heat a large cast-iron skillet over medium heat, lightly dust it with a pinch of flour (no oil or butter yet), and cook the farls for 3 to 4 minutes per side until they puff slightly and develop golden-brown spots.
- 07
Fry the baked farls in butter or bacon fat.
Lower the heat slightly and drop a generous knob of butter or bacon grease directly into the skillet, nudging the farls around for 1 minute on each side until the exterior crisps into a rich, golden brown.
Notes
Skip the boiling if you have leftover mashed potatoes.
Simply weigh out 1 pound of cold leftover mashed potatoes, skip steps 1 through 3, and proceed directly to mixing in the flour.
Do not add baking powder.
Many modern recipes add leavening agents, but authentic farls rely solely on the lightness of a well-mashed potato and gentle handling.
From Cook Irish-American Food.