Peel and chop approximately 1 pound of fluffy potatoes. Place them in a pot, cover with water, and bring to a boil. Cook for 20-25 minutes until tender. Drain and cool slightly before mashing.

Place cooked potatoes in a sieve for about 5 minutes to allow excess moisture to escape. Use a potato ricer or masher to pass them through until smooth and fluffy.

In a large mixing bowl, combine fluffy mashed potatoes, 1 cup of all-purpose flour, 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, and 2 tablespoons of melted butter. Stir until a dough forms, being careful not to over-mix.

Turn the dough onto a floured surface and gently flatten it into an 8-inch round disc, about 1/2-inch thick. Cut the disc into 6 equal wedges.

Heat a skillet over medium heat and melt 2 tablespoons of butter. Fry the potato wedges for about 5 minutes per side or until golden brown.

Transfer cooked farls to a paper towel-lined plate to absorb excess butter. Serve warm with eggs and bacon or simply with butter.