Bring potatoes to the boil in a saucepan of salted water. Reduce heat to medium and cook for 50 minutes or until tender. Drain and mash. Stir in butter and ½ tsp salt.
Gradually stir in flour until a soft dough forms. Turn out onto a lightly floured surface and shape into 2 balls. Flatten to 1 cm-thick discs, cut into quarters and place on a tray.
Heat a large, heavy-based frying pan over medium heat. Cook each farl for 2 minutes each side, or until golden. Serve hot.


  • 600 g (about 2) sebago potatoes
  • 60 g butter, chopped, at room temperature
  • 150 g (1 cup) plain flour, sifted