Potato Farls

Leftover mash griddled into bread — 10 minutes, no yeast, for mopping soup

4 farls · 10 min

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1 cup leftover mashed potatoes (easier if not fridge-cold)
1 Tbsp melted butter · ¼ tsp salt
⅓–½ cup flour — enough to make a soft, just-not-sticky dough

What you need

1 cup leftover mashed potatoes (easier if not fridge-cold)

1 Tbsp melted butter · ¼ tsp salt

⅓–½ cup flour — enough to make a soft, just-not-sticky dough

Make the dough. Mix the mash with the butter and salt, then work in flour a little at a time — stop the moment it holds together and isn't sticky. The creamier your mash, the more flour it takes.
Pat & cut. On a floured counter, pat or roll it about ¼″ thick, then cut into 4 wedges (farls).
Griddle. Cook in a hot dry or lightly-buttered skillet about 3 min a side, until golden with brown freckles.
Serve hot with butter, torn straight into the soup.

Steps — tap one to keep your place

1. Make the dough. Mix the mash with the butter and salt, then work in flour a little at a time — stop the moment it holds together and isn't sticky. The creamier your mash, the more flour it takes.

2. Pat & cut. On a floured counter, pat or roll it about ¼″ thick, then cut into 4 wedges (farls).

3. Griddle. Cook in a hot dry or lightly-buttered skillet about 3 min a side, until golden with brown freckles.

4. Serve hot with butter, torn straight into the soup.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.