Start by peeling and cutting the potatoes into quarters and boiling until fork-tender, about 15 minutes.

Mash the cooled potatoes until smooth using a ricer or masher.

Mix the mashed potatoes with melted butter, flour, and salt until clumped together.

Adjust the consistency by adding flour if the dough is sticky.

Divide the dough into six equal portions, shape into balls, and flatten them.

Cut each round into quarters and fry in a mix of butter and olive oil until golden brown.

Keep the cooked farls warm in the oven covered with foil.