Boil The Potatoes

• Peel four medium size potatoes and place in a pot with enough water to cover the tops by about ½ inch.
  4 medium Potatoes
• Add the salt, and bring to a boil. Reduce to a low boil for 15-20 minutes, or until fork tender.
  ½ teaspoon Salt
• Drain the water and leave the potatoes in the pot. Cover with a cloth and let site for another 15-20 minutes to dry the potatoes with the retained heat.
• Transfer the cooked potatoes to a large mixing bowl and using a potato masher, break up the potatoes until all the chunks are broken up and the mash is uniform in texture.
• Add the melted butter, flour, baking powder, salt, and pepper. Mix by hand, or an electric mixer (on low speed) until a shaggy dough forms.
  2 tablespoon Butter, ⅔ cup all-purpose Flour, ½ teaspoon Baking powder, ½ teaspoon Salt, ¼ teaspoon Black pepper
• Turn the dough out on a floured work surface and knead lightly, mixing in the flour. Use your floured hands to work the sticky dough into two balls and then flatten them into disks.
• Roll each disk out with a floured rolling pin into circles about ¼" thick and cut each into quarters.
• Heat a large dry frying pan (no oil or butter) and fry the farls for 3-4 minutes on each side in the dry skillet until cooked through. They will be golden brown with dark patches. When ready to serve, reheat the farls by frying a second time with a little butter.