If ever there was a dish that feels like a proper big hug, it has to be Irish Potato Farls. I still remember my granny tossing them onto the pan (her hands moved so quick it was half magic, half muscle memory) and the smell filling the kitchen—you know, that warm potatoey smell that makes you half convinced you’re being summoned for something far more exciting than just breakfast. And, just between you and me, as a kid I absolutely believed we were some sort of secret pancake society every time we made these. I mean, who wouldn’t want to belong to that club?
Why I Keep Coming Back to These Farls
I make this recipe whenever there’s leftover mash sitting forlorn in the fridge and no one will touch it with a bargepole (except the cat, who, frankly, eats anything). My family goes bananas for these, especially when it’s drizzly and you need something cozy. Even the days when I’m knackered, it’s weirdly therapeutic to get my hands a bit floury and tap out the dough. Plus, I finally figured out how not to get bits welded to the pan—took me about nine years. But that’s another story.
Here’s What You’ll Need (More or Less)
- About 2 cups of cold mashed potatoes (I’ve used day-old, buttery golden ones—works a treat. Honestly, any mash does the job. My gran swore by Maris Piper potatoes; I’ve used Maris, King Edward, even some random ones from the bargain bin. Just not sweet Potato—tastes wrong.)
- 1/2 cup plain flour (sometimes I use self-raising if it’s all I have, it makes them a bit fluffier. Whole wheat works in a pinch but changes the vibe)
- 1/4 teaspoon salt (I eyeball this, to be honest)
- 1 tablespoon butter (or more for frying) (If I’m feeling wild, I use a drop of oil or even bacon fat—oh my days)
- Optional bits: a handful chives (fancy, not essential), a sprinkle black pepper, or even a smidge of grated cheese if you’re feeling extravagant
Alright, Here’s How I Make ’Em
- First, grab your mashed potatoes. Cold ones are easier to work with. Dump them into a bowl with the flour and salt.
- Give it a gentle mix with your hands—or use a fork if you can’t handle sticky fingers. Add the butter. I usually crumble it in and let it melt a tiny bit as I work it. Don’t overmix. If it looks clumpy, that’s fine. Actually, I find it works better if you leave a few lumps.
- Squash the dough onto a floured surface. Pat it gently—or use a rolling pin if you want to be posh (or just a wine bottle, to be honest)—into a circle about half an inch thick. Doesn’t need to be a perfect circle. Sometimes mine’s more like Australia.
- Using a big knife, cut the circle into four wedges (these are your farls—no fancy shapes, just triangles). Don’t fret if the edges look rustic. That’s the charm.
- Heat a heavy pan—cast iron if you’ve got it, but a regular frying pan works too—on medium. Melt a knob of butter or a splash of oil.
- Pop the farls onto the pan. Let them cook for 4–5 minutes per side, or until golden with a bit of crust. Don’t poke them too much, and don’t worry if the first side sticks a bit. I usually sneak a taste at this stage, you know, for “quality control.”
- Flip, cook the other side, then eat right away—preferably as people come running into the kitchen, noses twitching like bloodhounds.
What I’ve Learned (Usually the Hard Way)
- Sometimes the dough’s too sticky—add a smidge more flour. Too dry? A dribble of milk has saved me more than once.
- If they look a bit pallid, your pan’s probably not hot enough. Mine were so anaemic once I nearly gave up, but just crank the heat a bit.
- I tend to think cold mash is best; warm mash just falls apart. Guess the oldies did know best.
Variations I’ve Messed With (and One Flop)
- I’ve thrown grated cheese into the mix. Lush, especially with a sprinkle of herbs.
- Once swapped in sweet potato. Regretted it instantly—just call it a learning moment.
- I tried making them smaller, but honestly, they turn into more of a snacky thing and lose that classic farl heft. Each to their own.
- Chopped spring onions? Game-changer on a hangry morning.
If You Don’t Have the Right Tools (Story of My Life)
Look, if you don’t have a rolling pin, use a wine bottle or even your hands. I once flattened these with an old cookbook—still worked. For the pan, heavier is better but it’s not the end of the world if you just use whatever’s around. The only thing you really need is patience when it comes to flipping, seriously.
Storing Them (But They Never Last Here)
Supposedly, you can keep leftover farls in an airtight tin or box for up to two days and reheat them in the toaster or oven. (Though honestly, in my house they disappear before lunch. I have maybe seen leftovers, twice?)
Serving—Or How We Actually Eat These
I pile them up hot, sometimes with a (massive) dollop of butter melting on top. My uncle swears by bacon and fried eggs with his. Sundays, I’ve been known to slap smoked salmon and a smidge of crème fraîche on them, but that’s just when we’re getting la-di-da. Mostly, I eat them standing up at the kitchen counter, not gonna lie.
Learned the Hard Way—My Top Tips
- Don’t rush the resting. If the dough’s just been mixed, let it sit a few mins; I once skipped and ended up with potato shrapnel everywhere.
- Watch the pan heat—too hot and they’re burnt outside, raw inside. It’s easy to get distracted, especially if you’re gossiping with a mate, but try to keep an eye out.
- Don’t over-flour. I once turned a batch into little dough bombs. Less is more.
FAQ that People Actually Ask Me
Can you make these with instant mash? Yeah, you can, though the texture is a bit off—more rubbery? But in a pinch (like when I forgot to boil potatoes, oops), it’ll work.
Are these gluten free? No, not as written, but I’ve tried them with gluten free flour and they come out decent—just a tad crumblier.
How thick should they be? About as thick as a chunky pancake—maybe just under your little finger width. Too thin and they go crisp; too thick and they’re stodgy.
Do you eat them hot or cold? I love them fresh and hot from the pan, but in all honesty they make a pretty great snack cold, too—just, on second thought, I think they’re best still warm.
Can you freeze them? You can, but they’re never quite the same afterwards. That’s my honest opinion anyway!
Anyway, hope you enjoy these farls—and if you end up with flour in your eyebrows, welcome to the club. I’ll put the kettle on.
Ingredients
- 500g potatoes, peeled and quartered
- 50g unsalted butter, plus extra for serving
- 100g all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon milk
- Vegetable oil or butter for frying
Instructions
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1Boil the potatoes in a large pot of lightly salted water until fork-tender, about 15 minutes. Drain well.
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2Mash the hot potatoes with 50g butter until smooth. Season with salt and black pepper, then allow to cool slightly.
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3Add the flour and milk to the mashed potatoes and mix until a soft dough forms. If dough is sticky, add a little more flour.
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4Turn the dough onto a floured surface. Roll into a circle about 1cm thick and cut into quarters (farls).
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5Heat a non-stick skillet over medium-low heat and add a little oil or butter. Cook the farls for 3-4 minutes on each side until golden and cooked through.
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6Serve warm with extra butter, if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
210cal
Protein:
4 gg
Fat:
6 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
36 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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