Ingredients

The following ingredients have 5 Servings
  • 2 Cups Mashed Russet Potato* (about 1 pound whole)
  • 1 Cup Gluten-Free All-Purpose Flour
  • 2 TB Vegan Butter (melted)
  • 1/2 Tsp Salt

Instruction

  • Peel, boil, and mash 1 pound of whole russet potatoes if needed. Otherwise, mash the canned potatoes or simply measure out the two cups needed from leftover mashed potatoes.
  • Add the mashed potato to a large bowl with the melted vegan butter and salt before blending everything together with a fork.
  • Add the gluten-free flour to the mashed potato and use your hands to work the dough until smooth and combined (add any other flavorings or add-ins during this step).
  • Liberally flour a flat surface before placing about 1/4 of the dough on the surface and rolling it out to about 1/4 to 1/2 inch thickness.
  • Use a medium-sized round soup bowl to cut out a circle of the rolled dough and remove the excess dough, setting it aside for re-rolling more portions.
  • Use a sharp knife to cut the circle of potato dough into 4 triangles (farls). Repeat this process for 3-5 more portions depending on the size of your circles.
  • Grease a large pan or griddle and heat it on the stove over medium-high heat before adding a batch of potato farls.
  • Cook the potato farls on each side for 4-5 minutes until golden brown.
  • Serve the potato farls right away with toppings of choice or allow them to cool and a wire rack to store for later.