Irish Potato Farls (Shellfish-Free)

Instructions

1. 1In a large mixing bowl, combine the 2 cups of mashed potatoes, 1/2 cup of all-purpose flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix thoroughly with your hands or a sturdy spoon until a firm, cohesive dough forms.
2. 2Lightly sprinkle about 1 tablespoon of the 1/2 cup all-purpose flour onto a clean, dry work surface. Turn the dough out onto the floured surface and gently knead it for about 1 minute until it is smooth.
3. 3Using a rolling pin, roll the dough evenly to a thickness of approximately 1.27 cm (1.25 cm). Cut the rolled dough into 12 equal pieces, shaping them into either triangles or squares.
4. 4Place a 25.4 cm (25 cm) or larger skillet over medium heat. Allow the skillet to heat for 2-3 minutes until it reaches a temperature of about 163°C (160°C). Add the 2 tablespoons of butter to the hot skillet and let it melt completely, swirling to coat the bottom.
5. 5Carefully place the potato farls into the melted butter in the skillet, ensuring they are not overcrowded; cook in batches if necessary. Fry the farls for 5 to 7 minutes on the first side, until they are golden brown and crisp.
6. 6Flip the farls over with a spatula and continue to fry for another 5 to 7 minutes on the second side, until they are also golden brown and cooked through, feeling firm to the touch.
7. 7Remove the cooked farls from the skillet and serve them immediately while hot.

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