Potato farl

Ingredients:

Recipe:

3 - 4 medium white or russet potatoes (to make 8 oz. mashed potatoes)

1 teaspoon of salt
1 - 2 oz. of butter
2 ½ oz. of sifted flour

1 tablespoon of milk
Bacon (optional)

Instructions:

Linguistic Information

Boil your potatoes, peel, and mash them in a large bowl. If you prefer, peel and quarter the potatoes before boiling, then remove from the water and mash them.

Add salt and butter to taste.

Sift in flour and lightly mix, forming the dough until there are no more pockets of flour.

Place the dough on a lightly floured surface and split in half. Role each section into ¼ inch thick disks, then cut into quarters.

Heat a griddle or pan to medium heat and cook the pieces of dough until both sides are browned. Do not grease the pan with butter or oil before cooking the dough, unless you had previously cooked some bacon in the same pan (bacon grease is alright, and even adds an extra burst of flavor). Prick with a fork to ensure the dough is full cooked before removing it from the pan.

Congratulations! You've officially made potato farls. Enjoy.

Izzy #1

Linguistic Information

The word "farl" actually comes from the Scottish word "fardel," meaning quarters. Though it's used most commonly to refer to Irish soda bread, traditional Irish potato bread is also cut and cooked in the quartered shape, and subsequently often called potato farl or potato farls.