|
Boil the potatoes. Drain and mash to remove all lumps. Add the salt and butter, and work in as much flour as the potatoes will absorb. This will vary according to moistness of potatoes. Turn onto a floured surface and knead lightly. Roll into rounds quarter inch thick and cook on a griddle or heavy-based frying pan until lightly browned on each side — about 10-15 minutes. Serve immediately thickly buttered or alternatively try cold
|
