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
Added by: Natália Martins
Consulted: 1552 X
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