Save to Pinterest These Irish potato bread farls combine fluffy mashed potatoes with flour and salted butter to form a tender dough. Cooked on a hot skillet, they develop a crispy golden crust while remaining soft inside. Serve warm with a generous spread of salted butter for a comforting, hearty treat perfect for any time of day.
The preparation involves boiling and mashing potatoes before mixing with flour and butter to create a pliable dough. After rolling and cutting into farls, they are pan-fried until golden brown. Their texture and subtle buttery flavor make them an ideal side or snack, embodying traditional Irish home cooking.
The smell of potatoes boiling away on the stove takes me back to my grandmother's tiny kitchen in County Cork, where the windows would steam up and she'd hum while she worked. I could never quite master her technique until a rainy Sunday afternoon when I decided to try again, this time paying attention to every detail. Something clicked when I learned that getting the moisture just right makes all the difference between a heavy flatbread and something that sings.
I once made a double batch for a St. Patrick's Day brunch and watched them disappear in minutes. My friend Sarah, who claims she doesn't like bread, went back for thirds and asked for the recipe before she even finished her coffee. That's when I knew this wasn't just a recipe, it was the kind of humble food that brings people together.
Ingredients
- Floury potatoes: Russet or Maris Piper work best because they absorb less moisture, giving you that authentic light texture
- Salted butter: Using it in the dough adds subtle depth while room temperature butter for serving creates those melty pools everyone fights over
- Plain flour: Keep some extra nearby for dusting your hands and work surface, this dough can be sticky depending on your potatoes
- Fine sea salt: Enhances the natural potato flavor without making them taste overly salted
Instructions
- Boil the potatoes:
- Start them in cold water with a pinch of salt, then cook until they surrender completely to a fork.
- Dry them out:
- Return the drained potatoes to the hot pot for a couple minutes, shaking occasionally to let steam escape.
- Mash and mix:
- Mash until absolutely smooth, then work in the butter while still warm before folding in the flour and seasonings.
- Shape the farls:
- Pat the dough into a rough circle about half an inch thick, then cut into quarters like a pizza.
- Cook to golden:
- Cook on a dry skillet over medium heat, letting each side develop a deep golden crust that sings when you tap it.
Save to Pinterest These became my go-to when I'm feeling homesick or just need something warm and comforting. There's something profoundly satisfying about transforming humble ingredients into something so delicious.
Getting the Perfect Texture
The secret lies in how you handle the potatoes after boiling. Letting them steam dry in the hot pot might seem like an extra step, but it's what prevents soggy centers later. I learned this the hard way after producing several dense, doughy batches that my family politely ate but didn't ask for again.
Making Them Ahead
You can cook these completely and freeze them between layers of parchment paper. When you're ready to eat, just pop them in a toaster to reheat, and they come back beautifully. I always keep a stash in my freezer for emergency comfort food moments.
Serving Ideas
While butter is traditional, don't be afraid to experiment with toppings. A fried egg on top makes for an incredible lunch, or serve them alongside a full Irish breakfast. They're also perfect for mopping up the last bits of stew or soup from your bowl.
- Try adding chopped fresh herbs to the dough for a green version
- Leftover farls make excellent sandwich bread the next day
- Cooked farls reheat beautifully in the oven at 350°F for 5 minutes
Save to Pinterest Slathering them with butter while still warm is non-negotiable. That first bite of crisp, salty, buttery comfort is worth every minute of preparation.
Recipe Questions & Answers
- → What type of potatoes work best?
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Floury potatoes like Russet or Maris Piper create a fluffy, light dough ideal for soft and tender farls.
- → Can I add seasoning to the dough?
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Yes, adding salt and freshly ground black pepper enhances the flavor. Fresh chives or spring onions can add a nice twist.
- → How should the farls be cooked?
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Cook farls in a nonstick skillet over medium heat without oil, flipping after 4–5 minutes to achieve a golden crisp crust on both sides.
- → Is it best to serve farls warm or cold?
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Farls should be served warm, ideally spread with salted butter to enhance their traditional creamy texture and taste.
- → Can farls be made ahead?
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They can be prepared in advance and reheated gently in a skillet to regain their crispiness before serving.
