4 med. potatoes
1 1/2 qts. water
2 tbsp. butter
Salt
1/2 c. flour
1 egg
1/4 c. milk
1/2 c. cream

Cook diced potatoes in salt water until soft. Add butter.

To make rivils, rub egg and flour together, then add milk. These are made best by cutting through with 2 forks. Drop rivils, which are no larger than a cherry stone, into boiling potatoes, stirring to prevent packing together. Cook 5 minutes with kettle covered. Add 1/2 cup cream.