Boil the potatoes in a pan until tender, approx 10-15 minutes depending on the size of the chunks.

Drain well, then mash or use a potato ricer.

Stir in the butter and salt (if your mashed potatoes are cold, then melt the butter first).

Stir the flour and baking powder together, then add to the potatoes. Stir or use your hands to bring it together into a dough.

Lightly flour the work surface, then roll ⅓ of the dough out to a circle about 5mm thick. Dust the top with a little flour and cut the circle into four pieces with a cross.

Heat a large dry frying pan (no oil or butter) and fry the farls in batches for 3-4 minutes on each side until they get dark spots and are cooked through. Repeat rolling and frying the rest of the dough.

To serve, heat a pan, spread both sides of the farls with butter and fry each side for a few minutes until crispy and warm.