Peel and quarter the potatoes. Boil in cold water for 15-20 minutes until tender, then strain and let cool.

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

In a mixing bowl, combine the mashed potatoes with melted butter, plain flour, and salt until a cohesive dough forms.

Knead the dough gently on a floured surface for 2-3 minutes until smooth and slightly sticky.

Divide the dough into six portions, rolling each into a ball and flattening them to your desired thickness.

Cut the rolled dough into quarters, heat butter and olive oil in a pan, and fry the farls for about 3-4 minutes per side.