Boil the chopped russet potatoes until tender, about 15-20 minutes. Drain and let cool slightly.

Mash the potatoes in a bowl and add the flour, kosher salt, black pepper, and 1 tablespoon of melted butter. Mix until well combined.

Divide the potato mixture into 6 equal portions and shape them into flat circles (farls).

Heat the remaining butter in a skillet over medium heat. Fry the farls for 3-4 minutes on each side until golden brown.

Remove from the skillet and sprinkle with flaky salt. Serve with snipped fresh chives.