Irish Potato Farl

3 Medium starchy potatoes, or 2 cups leftover mashed potatoes
1 tbsp Irish butter, plus more for the skillet (omit this if using leftover potatoes you prepared with butter)
Salt, to taste
3/4 cup All-purpose flour

Peel, cut and boil the potatoes in salted water until fork tender. Drain and transfer to a large bowl. If using leftover mashed potatoes, warm them in a microwave or saucepan on the stove.
Add butter and salt to hot potatoes and mash well. Stir in flour, a little at a time incorporating fully in between additions, until you get the desired consistency: dough should be slightly tacky, sticking more to itself than your fingers, and workable: able to be rolled into a ball. Add more salt if necessary. You’ll want to mix it with your hands at this point.
Once ready, divide into two equal balls of dough. Heat butter in a (preferably cast iron) skillet.
Flour your work surface. Place one ball of dough on work surface and roll out into a circle about ¼ inch thick, adding flour if needed to prevent sticking. Transfer to preheated skillet and cook until well browned. Flip and brown the other side. Place on a clean work surface and cut into four equal wedges.
Repeat with second ball of dough.
Serve immediately with an Ulster fry-up, a dollop of sour cream, a dusting of sugar, sautéed mushrooms, Irish butter or applesauce.
Any left over can be refrigerated, then re-heated in a skillet to crisp.

Recipe courtesy of Vicki Day