Peel and cut the large potatoes into halves or quarters. Boil in salted water for 15 minutes until fork-tender. Drain and cool slightly.

Mash the cooled potatoes until smooth and creamy. Set aside to cool further.

In a large mixing bowl, combine the mashed potatoes with flour, baking powder, and salt. Stir until a soft, slightly sticky dough forms.

Divide the dough into two balls, flatten each into a disc about ½ inch thick, and cut into quarters.

Heat a skillet over medium heat, add butter, and cook the potato farls for about 5 minutes on each side until golden brown and crispy.

Transfer cooked farls to a plate lined with paper towels, serve warm with butter or garnishes.