Peel and cut the Russet potatoes into halves or quarters. Place in a pot of salted water and boil until fork-tender, about 15 minutes. Drain and cool slightly.

Mash the cooled potatoes in a large mixing bowl until smooth, ensuring no lumps remain.

Add the all-purpose flour, baking powder, and a pinch of salt to the mashed potatoes. Mix until a soft, slightly sticky dough forms.

Divide the dough into two balls and flatten each into a disc about ½ inch thick. Cut each disc into quarters to form triangular shapes.

Heat a skillet over medium heat, add butter, and melt. Cook the potato farls for about 5 minutes on each side or until golden brown and crispy.

Transfer cooked farls to a plate lined with paper towels to absorb excess butter. Serve warm with butter or your favorite toppings.