2 1/2 lb. potatoes
1/2 c. butter
1/2 c. sugar
1 tsp. salt
1 1/2 c. plus flour

Cook potatoes with peel on. Drain and peel while they are still hot and then put them through a ricer. Put in large bowl and mix in 1/2 cup butter and put through ricer again. Mix well. Add 1/2 cup sugar and 1 teaspoon salt. Cool at room temperature, then refrigerate about 2 hours. Do not add flour until ready to grill. Knead flour into potatoes. Roll into a long roll and cut 3/4 inch pieces. Roll each 3/4 inch piece then with a wooden roller using flour on counter and on roller so dough does not stick. Roll thin. Then roll on to grill, cook and turn to cook other side.