Traditional Irish Potato Farls

The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes. Serve hot with a little butter and salt,or fry them
along side soda bread as part of an Ulster Fry-up.

Ingredients:
4 medium potatoes, peeled and halved
1 pinch salt
1/4 cup all-purpose flour, plus extra for dusting
1 tablespoon melted butter

Directions:
In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat.
Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
Place warm mashed potato in medium bowl.
Stir in flour, salt and melted butter.
Mix lightly until dough forms.
On a well floured surface, knead the dough lightly.
The dough will be sticky. Use a floured rolling pin
to flatten into a 9 inch circle about 1/4 inch thick.
Cut into quarters using a floured knife.
Sprinkle a little flour into the base of the skillet
and cook the farls for 3 minutes
on each side or until evenly browned.
Season with a little salt and serve straight away.