Cooking Instructions

• Peel and cut the potatoes into quarters, then boil them in salted water until very tender. Drain and steam dry for a couple of minutes, then mash with a potato masher, mix in butter and a pinch of salt and pepper to taste and cool to room temperature.
• To the bowl with mashed potatoes add the flour, baking powder and baking soda and sliced green onions, mix to form a dough. It should come away from the sides of the bowl. Loosen with a bit of milk if too dry or add a tablespoon of flour if too wet. Divide the dough in half and shape into balls.
• On a floured surface roll out one ball of the dough into a disk about 1 inch thick and cut into quarters.
• Fry on a hot and dry pan for 4 minutes on one side or until you see golden patches, cover with a lid for a couple of minutes for the farls to puff up, flip and cook for 3 minutes longer. Repeat with the remaining dough.