Hi Mom, you know it's really Saint Patrick's Day. I was thinking of making potato farls and
I remember that you used to make them for us all the time, remind me how you used to make them.
It is, I mean simple. It was always with leftover Mashed potato and depending on how
much per day so there was, you know you add the flour to extend it to some degree and just salt
and and pepper and some good butter in the pan. And fry them off. That's all it takes. That is
all it takes to make this? Don’t over flour it because if you do, you have to add something else
to bind it and usually people use an egg. Thank you so much Mom. Always a wealth of knowledge.
Tell dad I said hi and I will talk to you soon. I am going to go and make some potato farls and get
into the kitchen. I'm excited. So obviously the most important ingredient here is the potatoes,
the humble potato or the spud as we call it in Ireland. In Ireland we use a potato
called Rooster Potato. You can use a Mars Piper potato, in America I use russets there, perfect,
whatever is good for mashing, so just chop these up into cubes. What we want to do is just cook
these. I prefer to steam them. However you can put them in a pot of boiling water that's totally up
to you. If you want to cook these for around 20-25 minutes until they're nice and tender. So it's
been around 20 minutes or so and I got a little knife here on my potatoes are nice
and tender. The knife is going straight through them so I'm gonna bring it over here to my bowl,
scoop the potatos out and put them into your sieve that's hanging over your bowl.
Perfect. So what I like to do for this recipe, actually for making mashed potatoes
in general. I always let them just hang out in the steam a little bit. You see the steam,
it's just making them kind of dry a little bit floury, so I like to give them time to chill and
just like get rid of a little bit of that moisture and then with a wooden spoon or
whatever, you have a spatula or whatever we're going to go in and pass these through this.
What we're doing here is trying to get really fine potato and get nice and airy 'cause these potato
cakes actually end up being quite light. If you have a ricer you can use a ricer. That's totally
fine. And if you only have a hand masher, just use that, that's fine too, but I think just doing this
extra step of passing it through a sieve rather than mashing it gives you a lighter potato farl.
Make sure that you sieve them right after they've been cooked. Don't let them go cold and then try
it because that it makes it really difficult and also will make the potatos kind of gluey, so you
do want to sieve them and rice them while they’re still hot. Because there's a lovely fluffy potato,
so now we're going to add a few more just add kitchen staples.
A little bit of black pepper. Be generous with that, because it needs that seasoning.
Some salt and then add some melted butter. I like to use Irish butter 'cause it's nice and salty
and then to bind it all together, we're going to use a little bit of plain flour all purpose flour.
If you are gluten free, you can use an all purpose gluten free flour to that's totally fine.
and then with your wooden spoon, just go ahead and mix it until it forms a dough. So a
common question is if I have Mashed potato, can I just use that? Yes, you can just make
sure that your Mashed potato is nice and dry, and it's not really soft and full of cream
and butter and all those yummy things it has to be kind of dry to make the potato farls.
So that’s my dough, I'm just gonna turn this onto my floured surface. Pat it out until the disk
that's around 8 inches by 8 inches. Like so. And then I'm going to cut it into six. Traditionally
you would see this cut in triangles, and that's what I remember from growing up. So this
is looking fantastic. I have a big knob of butter here, let's get it into our frying pan.
OK, let me tell you about the butter. Not only does it make your potato cake lovely and golden
brown, but it also gives it really nice flavor, so don't be shy with that. Give it a good swirl
around, listen to that we get nice and sizzle, now is the perfect time to go in with our potato
farls. So once you've been cooking for in 5 minutes or so,
I'm going to carefully flip it over and look at that Golden Brown potato farl. Oh my gosh,
that's why I said be generous with that butter in the pan because it gives you a lovely color,
but it also gives you a lovely crisp outer layer of your potato farls. Just delicious.
Another 4 minutes or so on the other side. And then we're done.
So true Irish style. You serve your potato farls with our Irish fry. That's exactly what
I'm doing with these eggs. Thanks a million to my mom for helping me out. I hope you enjoy
this authentic Irish recipe. I have many more Irish baking videos, so go check them out.