4 c. boiling water
2 tsp. salt
2 tbsp sugar
1 stick butter
4 c. potato buds (Betty Crocker)
1 c. whipping cream
2 c. flour

Boil water with salt, sugar and stick of butter. To this hot solution, add 4 cups potato buds. Mix well. Allow to cool a few minutes and beat in 1 cup whipping cream until the mixture is smooth. Place in glass 9 x 13 inch pan and cover with plastic. Refrigerate until cooled, overnight is best. Plastic wrap should be on top of potato mixture so no condensation can occur and drop water on to mixture. Take 1/2 of dough and add 1 cup flour, mix well. Refrigerate remaining dough. Make dough into large golf ball size balls. Roll out thin on a well-floured board and bake. Makes about 30 small rounds.