5 lg. potatoes
1/2 c. sweet cream
3 tbsp. buttertsp. salt
Flour to roll

Boil potatoes, drain well, mash very fine. Put butter, cream and salt in, then put them through a ricer and put them aside to cool several hours. (I don't put them in the refrigerator, I usually do this the night before, baking in the morning.)

Put your flour in, dough to consistency of pie crust. Be sure your electric plate is heated when you start.

Roll very thin, use as little flour as possible when rolling. Regulate your plate so they don't scorch. Turn with flat stick.