1. Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. 2. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. 3. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. 4. Divide dough in half. Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick. 5. Cut into quarters; set aside. Repeat with remaining dough. 6. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. 7. Serve warm. ---------------------------------------------------------------------------
Nutrition
Ingredients
