If not using leftover mashed potatoes, peel the boiled potatoes.

Use a potato ricer to rice the potatoes. If you don’t have one, mash them as finely as possible for a smooth texture.

Add the softened butter and salt to the potatoes and mix lightly. Taste and adjust the salt if needed.

Gently mix in the sifted flour until the dough forms. Avoid overworking.

Transfer the dough onto a lightly floured surface and gently fold until smooth.

Divide the dough into two equal portions and form each into a ball. Roll one ball out to about ⅓ inch thick.

Cut into quarters using a large knife or cake lifter. Repeat with the second portion of dough.

Heat a pan or griddle to medium heat. Cook the potato farls without oil or butter until golden brown on both sides.

Traditionally, serve fried in the same pan as cooked bacon for extra flavor.