Potato Farls

This is a traditional recipe from Ireland. Potatoes are one of the most popular crops to grow in this wonderful green country.

Ingredients
850g potatoes, peeled and halved
pinch salt
30g plain flour, plus extra for dusting
15g melted unsalted butter
Method
1 Place the potatoes in a large saucepan.
2 Cover the potatoes with cold water.
3 Place on the hob over a high heat.
4 Bring to the boil.
5 Add the salt to taste.
6 Reduce the heat to a simmer and cook until the centre of the potatoes are tender when tested with a skewer, about 18 to 20 minutes.
7 Drain the potatoes into a colander.
8 Return the potatoes to the saucepan.
9 Place the saucepan back over the heat and allow to completely dry out, shaking them occassionally.
10 Mash with a potato masher until smooth.
11 Place the warm mashed potato into a large mixing bowl.
12 Place a sieve over the bowl.
13 Spoon the flour into the sieve.
14 Shake the sieve to allow the flour to fall into the mixing bowl.
15 Stir in flour.
16 Add the melted butter.
17 Mix the ingredients lightly but thoroughly until a sticky ball of dough is formed.
18 Flour a work surface.
19 Place the dough onto the flour.
20 knead the dough lightly.
21 Flour the rolling pin.
22 Use the rolling pin to roll the dough into a 9 inch circle 1/4 inch thick.
23 Dip a knife into flour
24 Cut the dough into quarters (farls).
25 Heat a griddle on the hob.
26 Sprinkle a little flour onto the base of the griddle.
27 Carefully place the farls onto the griddle.
28 Cook the farls for about 3 minutes or until golden brown.
29 Turn the farls over with a fish slice.
30 Cook the second side for about 2 to 3 minutes or until golden brown.

Serve immediately with a little salt.