Irish Potato Cakes (Potato Farls)
Ideally, these are made with leftover mashed potatoes, but if you don’t have any leftovers on hand, you can make the mashed potatoes from scratch.
Ingredients:
Potato Cakes ~
- 2 pounds potatoes (such as Russets or Yukon gold)
- 1 cup all-purpose flour
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (freshly ground)
- 3 tablespoons butter
For Frying ~
- 3 tablespoons butter
Directions:
- Make sure all the potatoes are cut into equal size pieces so that they all cook at the same time. Place the potatoes into a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir.
- Bring the potatoes to a boil over high heat, then reduce the heat to a medium and cook for about 15 minutes or until the potatoes are fork tender.
- Drain the potatoes. Put the potatoes through a potato ricer, press them through a sieve or simply use a potato masher to get them as fluffy as possible.
- Add the flour, 3 tablespoons of butter, and salt & pepper to the mashed potatoes and mix thoroughly until you form a dough.
- Flatten the dough into an 8-inch disk (about 1-inch thick) on a lightly floured surface, then cut into 8 triangles, like cutting a pizza.
- Melt remaining 3 tablespoons of butter in a large skillet. Add the potato cakes and cook for about 4 to 5 minutes per side, over medium heat, until gold and crispy.
Tip:
- If using leftover mashed potatoes, take them out of the fridge for about 20 minutes before combining with butter, or use really soft or melted butter.
