Wash, pare and cook 6 medium potatoes 20 minutes until tender. Cut in half. Dry over heat. Mash or rice. Whip until fluffy, adding 1/4 cup butter, 1/4 cup milk and a mixture of 1 1/2 teaspoon salt, 1 teaspoon sugar, 1/4 teaspoon monosodium glutamate, 1/8 teaspoon pepper.

Once potatoes are fluffy, cool and refrigerate. Set griddle over low heat. Measure 2 1/2 to 3 cups of sifted flour. Add half the flour to potatoes; beat in enough of the rest to make a soft dough. Shape into a ball on a floured surface. Roll into round 1/8 inch thick; cut into a 6-inch round. Test griddle. When water dances, it is ready. Without using grease, cook until lightly brown, then flip. Continue until brown and dry.