Enough potatoes to make 8 c. diced potatoes
1/2 c. whipping cream (not whipped)
8 heaping tbsp. real butter
1 tbsp. salt
4 scant c. flour

Peel and cook potatoes. Dice potatoes while hot. Add butter, cream and salt, thoroughly cool. Mix in flour, roll out very thinly on lightly floured board (covered with pastry cloth).

Use rolling pin cover or else will stick to pin. Use as little flour as you can when rolling rounds out. Use about 1/3 cup of potato mixture when making rounds. Bake on a hot griddle (hot greased). Store between towels. Makes 24.