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8 cups mashed potatoes (one 5-lb. bag)
1/2-c. heavy whipping cream (unwhipped)
2-tsp. salt
8 Tbsp. (1 stick) butter
3-4 c. flour

Whip the boiled potatoes with the butter, cream and salt, refrigerate till cool. When thoroughly chilled, add 3-4 cups flour. Shape into flat balls the size of a donut. Refrigerate overnight roll out, one at a time, on a floured surface, til paper-thin. Bake in an electric skillet.