Start by peeling and chopping the three medium-sized potatoes into even chunks. In a medium pot, steam or boil the potato pieces for about 20-25 minutes until they are fork-tender.

Once the potatoes are tender, drain them in a sieve and let them rest for 5 minutes to allow excess moisture to evaporate.

In a large mixing bowl, use a ricer, masher, or sieve to mash the hot, steamed potatoes until they reach a smooth and fluffy consistency.

Add the flour, sea salt, black pepper, and melted butter to the mashed potatoes. Mix until the ingredients come together to form a cohesive dough.

On a floured surface, gently turn out the dough and flatten it into an 8-inch round disc about half an inch thick. Cut the disk into 6 equal wedges.

Heat a large skillet over medium heat and add a tablespoon of butter until it is bubbling. Carefully place the farls in the skillet and cook for about 5 minutes on one side until golden brown.

Once cooked, transfer the Irish Potato Farls to a warm plate and brush with a bit of extra butter if desired. Serve them hot.