Directions

1. 1. Put the potatoes in a large saucepan with enough water to cover. Bring to the boil, reduce heat, cover, and cook 20 minuutes or until fork-tender.
2. 2. Drain the potatoes in a colander, move them into a mixing bowl, add butter and mash them well.
3. 3. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface.
4. 4. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 inch circle, about 1/4 inch thick. Cut into quarters and set aside. Repeat with remaining dough.
5. 5. 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.
6. 6. Serve warm.