Begin by peeling and cutting two large Russet potatoes into halves or quarters. Place them in a pot of salted water and bring to a boil. Cook for about 15 minutes or until they are fork-tender. Once done, drain the potatoes and let them cool slightly before proceeding to mash.

In a large mixing bowl, add the cooled potatoes. Using a potato masher, mash them until you achieve a smooth texture, free of lumps. Set the bowl aside once the potatoes are ready.

To the smooth mashed potatoes, add 1 cup of all-purpose flour, 0.5 teaspoon of baking powder, and salt to taste. Mix these ingredients together until a soft dough forms.

Divide the dough into two equal balls. On a lightly floured surface, flatten each ball into a disc that’s about ½ inch thick. Cut each disc into quarters to form the farl shape.

Heat a skillet over medium heat and add a good amount of butter. Gently place the farls in the skillet, frying each for about 5 minutes per side until golden brown and crispy.

Once your Authentic Irish Potato Farls are perfectly golden and crispy, remove them from the skillet. Allow them to drain on paper towels if desired. Serve warm with a pat of butter or toppings.