Peel and chop the potatoes and boil in salted water until tender, about 20-25 minutes.

Drain the potatoes and let them cool slightly. Remove excess moisture by draining in a sieve for 5 minutes.

Mash the potatoes until smooth, then mix with flour, salt, black pepper, and melted butter until a soft dough forms.

Knead the dough lightly, flatten it into a round disc about ½ inch thick, and cut into 6 wedges.

Cook the farls in a skillet with butter over medium heat until golden brown, about 5 minutes per side.

Drain on paper towels and serve hot with your choice of sides.