1 1/4 lb Potatoes (3 or 4)
2 tb Butter, melted
1 c Flour, all purpose
1/2 ts Salt
4 ts Vegetable oil
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. Drain
well; return to saucepan over low heat. Add butter;
mash potatoes well. Stir in flour and salt. Gather
mixture into a ball; turn onto lightly floured
surface. Knead lightly until smooth. Divide dough in
half. Roll out one half into an 8 in. (20 cm) circle,
about 1/4 in. thick. Cut into quarters; set aside.
Repeat with remaining dough. 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.
Serve warm.
