Description Edit

15 servings

Ingredients Edit

• 1 quart potatoes, boiled and riced
• 1/2 cup Sugar
• 1/2 cup butter
• 2 teaspoons salt
• 1/2 cup milk
• 2/3-2/3 cup carnation instant milk
• 4-5 cups flour

Directions Edit

• Peel, boil then rice the potatoes.
• Scald milk then add the butter, Sugar and salt.
• Add this into the riced potatoes and mix well.
• Let cool overnight.
• Add flour to make a stiff dough.
• Pinch off portions and roll.
• Bake on large griddle.
• Flip and bake the other side.
• Lay it on top of waxed paper and keep stacking them up.
• Keep a piece of waxed paper on top to keep them from drying out.
• Store in airtight container.
• butter and sprinkles lightly with Sugar, roll up and eat.

See also Edit