Potatoe Farls

Breads, Appetizers, Irish
Yield: 8 servings

1 1/4 lb Potatoes (3 or 4)
2 tb Butter, melted
1 c Flour, all purpose
1/2 ts Salt
4 ts Vegetable oil

Peel and halve potatoes; put in large saucepan with enough water to cover.
Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain
well; return to saucepan over low heat. Add butter; mash potatoes well.
Stir in flour and salt. Gather mixture into a ball; turn onto lightly
floured surface. Knead lightly until smooth. Divide dough in half. Roll
out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into
quarters; set aside. Repeat with remaining dough. In large nonstick
skillet, heat half the oil over medium-high heat. Cook dough quarters in
batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm.