• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/4 pounds potatoes, peeled and halved

  2. 2 tablespoons butter or margarine, softened

  3. 1 cup all-purpose flour

  4. 1/2 teaspoon salt

  5. 4 teaspoons vegetable oil

Instructions Jump to Ingredients ↑

  1. In a large saucepan, cover potatoes with water and bring to a boil. Simmer for 25 minutes, or until tender. Drain well.

  2. Return potatoes to saucepan over low heat. Add butter; mash well. Stir in flour and salt. Form into a ball; turn onto a lightly floured surface and knead lightly until smooth.

  3. Divide dough in half. Roll out first half into an 8-inch circle, about 1/4-inch thick. Cut into quarters; set aside. Repeat with remaining dough.

  4. In a large skillet, heat part of the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side, or until golden brown, adding more oil if necessary. Serve warm.


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