Steam curls up from the valve and your stomach starts talking back. The hiss of the pressure cooker valve, that sealing ring doing its job, it’s like a call from the kitchen spirit or something. You spot the potatoes in the basket, tender and soft after their quick release, and you feel a tiny rush of proudness.
The smell of those boiled Russets is kinda comforting, and it reminds you of old Irish mornings with tea and stories. You notice the kitchen dimly lit, and the timer ticks down while you get impatient. You remember Nana’s tales about Farls and can’t wait to try your hand at this potato bread.
When the valve hisses open for the slow release, you kinda catch your breath as you lift the lid. The tender pull of those perfectly cooked potatoes in your hands feels like the start of something amazing. You gotta get your ricer ready or just a good old masher if you’re like me, no fancy tools needed really.
The Real Reasons You Will Love This Method
- It’s super fast with the pressure cooker doing the hard work so you spend less time watching pots. Check out our Creamy Garlic Shrimp and Rice Skillet for another quick pressure cooker winner.
- Potatoes come out perfectly tender thanks to the sealed-in steam pressure.
- Dough is soft and easy to handle because potatoes are cooked just right.
- You get that delicious crust when cooked on a hot griddle without extra fat needed.
- No messing with yeast or rising times, less fuss for your kitchen mood.
- Farls stay warm longer if you cover them in a towel right after cooking, great for sharing.
All the Pieces for This Meal
- 4 large Russet potatoes boiled in salted water (skin-on is fine, about 1 lb after cooking)
- 2 ½ oz sifted all-purpose flour to keep dough just right
- 1 oz softened butter, Kerrygold is my fav but whatever butter you got
- ½ teaspoon kosher or sea salt to bring out the flavor
- Potato ricer if you’re fancy, or a good old trusty masher works too
- Clean tea towel to cover the breads after cooking so they stay soft
- Non-stick skillet or griddle to brown the farls with no oil needed initially
- Sharp knife or cake lifter to cut the dough easily into quarters
Make sure your potatoes are boiled tender, you want them soft but not falling apart bad. Using a ricer makes the mashed potatoes fluffy with no lumps but no stress if you don’t have one. The flour’s gotta be sifted or you’ll have clumpy dough, trust me it works real good sifted. Butter brings that creamy richness and salt wakes everything right up.
How It All Comes Together Step by Step
Step one, peel your potatoes if you didn’t boil them with skin on. Chop ‘em for quicker boil time in salted water until tender.
Drain well and rice them or mash thoroughly so no lumps. Smooth texture is key for good dough.
Next, toss in softened butter and salt. Taste it here because you might wanna add a pinch more salt if needed.
Lightly sift the flour over the mix and fold in gently. The dough pulls together kinda fast so don’t overwork it.
Turn the dough out onto a floured board. Fold it softly to smooth out, then divide the dough in two balls.
Roll one ball flat to about ⅓ inch thickness then slice into quarters with your knife or cake lifter. Repeat this for the next ball.
Heat your dry skillet on medium-high and put the farls on. No oil or butter right now. Cook until both sides show that golden brown crust, about 4-5 mins each side. When browned, transfer them onto your clean tea towel and cover to keep warm.
Easy Tweaks That Make Life Simple
- Use leftover mashed potatoes instead of cooking fresh to save prep time.
- If you don’t got a ricer, mash potatoes super well so lumps don’t sneak in.
- Sift the flour right before mixing to avoid clumps and get smooth dough fast.
- Cover the cooked farls with a warm tea towel for a tender pull anytime you want.
These tweaks make the whole potato bread thing way easier and keep your kitchen chill. You won’t miss steps and can whip these up whenever you’re hungry quick.
Your First Taste After the Wait
When you bite into those golden farls, you feel the crisp outside giving way to soft, tender potato inside. It’s kinda like a warm hug from your Irish roots.
The subtle salty butteriness spreads in your mouth, making each bite comfort food in its best form. You catch that thin crust that’s just so right without overwhelming your senses.
You might wanna top ‘em with some more butter, or maybe smear a bit of jam for sweet contrast. Either way, they’re extra tasty fresh off the pan with that tender pull you just can’t fake.
Farls are incredible with simple breakfasts or alongside hearty stews; you spot they kinda hold their own with big flavors yet stay soft enough to enjoy easy.
Keeping Leftovers Fresh and Ready
If you got leftovers (which you might!), wrap them in foil while still warm to trap moisture and keep them soft.
Freeze the extras in airtight bags flattened tight; when you wanna some later, thaw at room temp or reheat in a hot skillet with a quick release of steam.
Store leftover farls in a sealed container in the fridge for up to three days and reheat by warming gently on a pan or microwave quick bursts to keep the tender pull feeling.
Your Most Asked Questions Answered
- Can I use instant mashed potatoes? Nah, they won’t give you the right texture or tenderness like boiled potatoes. Fresh or leftovers are best.
- Do I really need to use a potato ricer? Nope, but it makes the dough smoother and farls fluffier. If you got a masher and work it well, it works just fine.
- Why no oil or butter in the pan at first? It helps form that perfect golden crust that’s not greasy but crisp in a good way. You fry ‘em later with bacon fat if you want rich flavor.
- Can I freeze farls after cooking? Totally. Just cool completely first and wrap 'em tight to keep the soft texture.
- What if my dough feels sticky? Add a tiny bit more flour, but don’t overdo it or farls get tough. Dough should be soft and easy to handle.
- Why do some recipes call them farls? Farls means quartered in Irish. It’s just the traditional way they’re cut from the round dough balls before cooking.
For more easy-to-make comfort food, check out our Traditional Irish Apple Cake Recipe and Classic Broccoli Salad which pair perfectly with this potato bread.
Irish Potato Bread (Irish Potato Cakes or Farls)
Equipment
- 1 Potato ricer or masher potato ricer if you’re fancy, or a good old trusty masher works too
- 1 Non-stick skillet or griddle to brown the farls with no oil needed initially
- 1 Sharp knife or cake lifter to cut the dough easily into quarters
- 1 Clean tea towel to cover the breads after cooking so they stay soft
Ingredients
Main ingredients
- 4 large Russet potatoes boiled in salted water, skin-on is fine, about 1 lb after cooking
- 2 ½ oz all-purpose flour sifted
- 1 oz butter softened
- ½ teaspoon kosher or sea salt to bring out the flavor
Instructions
Instructions
- Peel your potatoes if you didn’t boil them with skin on. Chop ‘em for quicker boil time in salted water until tender.
- Drain well and rice them or mash thoroughly so no lumps. Smooth texture is key for good dough.
- Toss in softened butter and salt. Taste it here because you might wanna add a pinch more salt if needed.
- Lightly sift the flour over the mix and fold in gently. The dough pulls together kinda fast so don’t overwork it.
- Turn the dough out onto a floured board. Fold it softly to smooth out, then divide the dough in two balls.
- Roll one ball flat to about ⅓ inch thickness then slice into quarters with your knife or cake lifter. Repeat this for the next ball.
- Heat your dry skillet on medium-high and put the farls on. No oil or butter right now. Cook until both sides show that golden brown crust, about 4-5 mins each side. When browned, transfer them onto your clean tea towel and cover to keep warm.
