Peel and quarter the Russet potatoes. Boil in salted water for about 15 minutes until fork-tender, then drain and cool.

Mash the cooled potatoes in a large bowl. Gradually mix in all-purpose flour, baking powder, and salt until a soft dough forms.

Lightly flour a surface, divide the dough into 2 balls. Flatten each into a disc about ½ inch thick and cut into quarters for the farls.

Heat butter in a skillet over medium heat. Fry each farl for approximately 5 minutes on each side until golden brown and crispy.

Transfer cooked farls to a plate with paper towels to absorb excess butter. Serve warm with desired toppings.