Potato Farls

Instructions

1. Prepare the potatoes
   Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are completely tender when pierced with a fork.
2. Create the potato base
   Drain the potatoes thoroughly in a colander, then return them to the hot pot for 1-2 minutes to dry out excess moisture. Mash the potatoes until completely smooth, then add the butter, salt, and pepper while the potatoes are still hot. Mix until the butter is fully melted and incorporated.
3. Form the dough
   Allow the mashed potatoes to cool slightly (about 5 minutes), then gradually work in the flour and baking powder if using. Add the chives if desired. Mix until a soft dough forms. If the mixture seems too dry, add a tablespoon or two of milk. If too sticky, add a little more flour. The dough should be pliable but not sticky.
4. Shape the farls
   Turn the dough onto a floured surface and gently knead for about 30 seconds. Shape into a round disc about 8 inches in diameter and about 1/2 inch thick. Using a knife, cut the circle into quarters (farls).
5. Cook the farls
   Heat a large non-stick frying pan or griddle over medium heat. Add a knob of butter and when melted, place the farls in the pan. Cook for 4-5 minutes on each side until golden brown and crisp on the outside. You may need to adjust the heat to ensure they don't burn but cook through completely.
6. Serve hot
   Transfer the cooked farls to a plate lined with paper towels to absorb any excess butter. Serve immediately while hot, either on their own or as part of a traditional Irish breakfast with eggs, bacon, sausage, and black pudding.