Peel and cut 1 to 2 large russet potatoes into halves or quarters. Place them in a large pot, cover with salted water, and bring to a boil over medium-high heat. Cook for about 15 minutes, or until fork-tender. Drain and let cool slightly before mashing.

In a large bowl, mash the cooled potatoes until smooth. Gradually add in 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Mix until a soft dough forms.

Divide the potato dough into two portions. On a floured surface, flatten each into a ½ inch thick disc, then cut each disc into quarters.

Heat a skillet over medium heat and melt 2 tablespoons of butter. Fry the farls for about 5 minutes on one side, then flip and cook for another 5 minutes until golden brown.

Remove the farls from the skillet and let them rest on paper towels to absorb excess butter. Serve warm with butter or toppings of choice.