Peel, then quarter potatoes, boil for 15 mins until easily pierced with a fork. Drain and cool under running cold water. Allow to go cold. This recipe is also perfect for using leftover potatoes.
Mash the soft spuds with a fork or masher.
Add half the flour to the potato mix and spread the rest onto a work space.
Mix the flour along with the potatoes, butter (if using), salt (and seasoning of choice, see notes) until you have a dough. Make balls from the dough.
Press the balls flat into the flour on the workspace. They should be 1-2 cm thick.
Put a pan on medium heat, NO oil, then add the potato farls, (make sure each side is covered lightly with flour before putting into the pan).
Cook on each side for about 3-4 minutes, until nicely browned.
Serve with a little extra salt.