Irish Potato Bread
Crispy golden farls made with mashed potatoes for tender, fluffy Irish Potato Bread. Perfect breakfast or side, ready in 45 minutes.
Equipment
- Pot for boiling
- Cast-iron skillet or griddle
- Potato masher
- Baking sheet (optional)
Ingredients
- 2 large russet potatoes about 1 lb, peeled and quartered
- 1 1/2 cups all-purpose flour plus extra for dusting
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup buttermilk or milk with lemon juice
- 2 tablespoons unsalted butter melted
- 1 tablespoon chopped fresh chives optional
Instructions
- Boil potatoes until fork-tender, about 15 minutes. Drain and mash smooth.
- Mix flour, baking soda, and salt. Add mashed potatoes, buttermilk, and butter. Stir to soft dough.
- Knead gently 4-5 times on floured surface. Shape into 1/2-inch round, cut into 8 wedges.
- Heat skillet over medium. Cook farls 4-5 minutes per side until golden.
- Cool slightly and serve warm.
Notes
- Mash potatoes hot for best texture.
- Don't overknead to keep farls tender.
- Reheat in skillet for crispiness.