6 med. potatoes
1/2 tsp. salt
1 c. flour

Peel and cut up the potatoes. Place in a large deep saucepan. Add enough water to cover and salt. Boil gently until potatoes are nearly done. Then pour a cupful of flour on top of the potatoes and water, being careful not to stir the flour into the liquid. With the handle of a wooden spoon, poke several holes in the flour to allow to boil gently for 10 more minutes. The flour will then look like overdone dumplings. Remove from heat; drain off water and quickly blend the boiled flour and potatoes. Beat hard and fast with wooden spoon.