Peel and cube the potatoes, place in salted water, and boil until fork-tender (20–25 minutes). Drain and rest for 5 minutes.

Pass the potatoes through a sieve or ricer into a mixing bowl for a smooth texture. Let them cool slightly.

Add all-purpose flour, sea salt, black pepper, and melted butter to the mashed potatoes. Mix gently until a soft dough forms.

Turn the dough onto a floured surface, roll out into an 8-inch round about half an inch thick, and cut into six triangular segments.

Heat remaining butter in a non-stick pan, add farls, and cook for about 5 minutes on each side until golden brown.

Remove from pan, rest on paper towels, and serve hot with poached eggs, bacon, or tomatoes.